|Botanical Name :||Manihot Esculenta Crantz|
|English Name :||Tapioca Sago|
|Hindi Name :||Sabudana|
In India Sago production units are located in Kerala, Tamil Nadu, Andhra Pradesh, Gujarat and Maharashtra.
Sago is a starch extracted from the spongy centre, or pith, of various tropical palm stems, especially that of Metroxylon sagu. It is a major staple food for the lowland peoples of New Guinea and the Moluccas, where it is called saksak, rabia and sagu.
The pearls are small starch aggregates that look similar to tapioca pearls. They're often boiled with water or milk and sugar to make desserts like sago pudding. Summary Sago can be eaten mixed with water, used as flour in baking, or as a thickener. Sago pearls are commonly used in dessert dishes.