The term 'starch-yielding palm' refers to a type of palm tree known as the SAGO palm (4 letters). The SAGO palm is native to tropical regions of Southeast Asia and is an important source of starch for many cultures in the region. It is also used for its edible pith, which is processed into flour and used to make various dishes. The SAGO palm is also used for its leaves, which are used for thatching and weaving.