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.

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 Coon·tie n. Bot. A cycadaceous plant of Florida and the West Indies, the Zamia integrifolia, from the stems of which a kind of sago is prepared.

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