[Simi]<br /> Sago is warm in nature, sweet in taste, strengthens the spleen, moistens the lungs, and reduces phlegm. <br />Edible starch made from carbohydrates stored in the trunks of several palm trees. English name: tapioca, or sago. The main raw materials are two sago palms originating in the Indonesian archipelago: Metroxylonrumphii and Sago coconut M.sagu. Sago palms grow in low-lying swamps and are usually 9 meters tall and dry. After 15 years of maturity, a flower ear grows, and the stem pith is filled with starch. As the fruit forms and matures, it absorbs starch, leaving the stems hollow. The tree dies after the fruit ripens. The cultivated sago palm is cut and split when the flower ears appear, the starch-containing pith is taken out and ground into powder. Add water and knead it above the filter to filter out the wood fiber. After washing several times, the rice flour is obtained, which is eaten locally. The sago that is shipped out is mixed with water to make a paste, and then ground through a sieve to make grains. According to the particle size, they are divided into pearl sago or pellet sago. Sago is almost pure starch, containing 88% carbohydrates, 0.5% protein, a small amount of fat and trace B vitamins. In the Pacific Southwest, sago is the staple food, and its coarse flour is used to make soups, cakes and puddings. Around the world, the main method of eating is to make pudding or sauce thickeners. Used as a hardening agent in the textile industry. On Seram Island in Borneo, Indonesia, the Simi palm forest is extremely large. A large amount of sago produced in Borneo has been imported into Europe, and due to increasing demand, the planting area is also expanding. Other Indonesian palms that are sources of sago include Arengapinnata, Caryotauren and Coryphaumbraculifera. The two types of sago palms produced in South America are Mauri
