Sa·go n. A dry granulated starch imported from the East Indies, much used for making puddings and as an article of diet for the sick; also, as starch, for stiffening textile fabrics. It is prepared from the stems of several East Indian and Malayan palm trees, but chiefly from the Metroxylon Sagu; also from several cycadaceous plants (Cycas revoluta, Zamia integrifolia, etc.).
Portland sago, a kind of sago prepared from the corms of the cuckoopint (Arum maculatum).
Sago palm. Bot. (a) A palm tree which yields sago. (b) A species of Cycas (Cycas revoluta).
Sago spleen Med., a morbid condition of the spleen, produced by amyloid degeneration of the organ, in which a cross section shows scattered gray translucent bodies looking like grains of sago.
Go·mu·ti n. A black, fibrous substance resembling horsehair, obtained from the leafstalks of two kinds of palms, Metroxylon Sagu, and Arenga saccharifera, of the Indian islands. It is used for making cordage. Called also ejoo.
n : Malaysian palm whose pithy trunk yields sago--a starch used
as a food thickener and fabric stiffener; Malaya to Fiji
[syn: true sago palm]