Sago palm
Plant◎ Good year-round
Nutty and starchy, sago palm offers a unique texture that transforms into a creamy consistency when cooked. Its subtle flavor complements both sweet and savory dishes, making it a versatile ingredient.
Where it comes from
Indigenous to Southeast Asia, sago palm has been a crucial food source for various cultures, particularly among island communities, where it is often used in traditional dishes.
In the kitchen
Typically processed into flour or pearls, sago palm is used in desserts or as a thickening agent, adding body and richness to a variety of culinary creations.
Nutrition (per 100g)
355kcalCal
0.0gProtein
0.0gFat
88.0gCarbs
0.0gFiber
Values are AI-estimated, not from a laboratory database