Sago is processed from the trunk and body (stems) of palm trees (Metroxylon sp), and the edible sago starch made from mechanical processing, soaking, precipitation, and drying is most traditionally made from the starch extracted from the pith of the Sago coconut tree (also known as Sagaya, Shagaya), which is processed by hand. It is generally available in supermarkets.

Sago is produced in the Malay Archipelago, the sago is white, white, white, smooth and glutinous, nutritious. The general public can eat. Suitable for the weak, postpartum recovery period, indigestion, fatigue, lung qi deficiency, tuberculosis, impotence and coughing, diabetics are not allowed to eat.

Expanded Information:

Sago has the effect of strengthening the spleen, tonifying the lungs, and resolving phlegm, and has the effect of treating weakness of spleen and stomach and Sago has the effect of strengthening the spleen, tonifying the lungs, dissolving phlegm, and curing weak spleen and stomach and indigestion; it also has the function of restoring the skin's natural moisturizing, so Sago Soup is very popular among people, especially the ladies.

Mainly produced in subtropical areas, belonging to the Palm family evergreen trees, adult plants about 10-20 meters high, the leaves like feathery coconut leaves, in Southeast Asia around the planting. So in the market for the sale of sago bags often have "authentic Thai imports" of the word, which in fact is to remind everyone, so the sago quality is excellent, it is superior.

Baidu Encyclopedia - Sago