Gordurosa

Gordurosa is the feminine form of the Portuguese adjective gorduroso, used to describe something that has a high fat content or a greasy, oily feel or appearance. The word is formed from gordo (fat) with the suffix -oso and the feminine ending -a. It is commonly employed across domains such as cuisine, dermatology, cosmetics, and industry.

In culinary contexts, gordurosa describes foods with substantial fat content, such as carne gordurosa or queijos gordurosos, indicating high caloric density and a tendency to leave a greasy texture. It can refer to textures as well, for example a dish or dough that feels oily or slick to the palate or touch.

In dermatology and cosmetics, pele gordurosa or cabelo gorduroso denotes skin or hair with excess sebum production, resulting in a shiny surface, clogged pores, and often a predisposition to acne or oily appearance. The term is descriptive and commonly used in consumer guidance and dermatological descriptions.

Industrial and environmental usage describes substances that leave a greasy film or residue, such as lubricants, oils, or effluents described as gordurosos. It can also appear in everyday language to indicate something slick, oily, or difficult to clean.

Health and nutrition discussions often relate gordurosa foods to higher intake of fats, especially saturated fats, and to their role in caloric intake. The term itself is neutral and descriptive, not a normative designation, and it is frequently contrasted with terms referring to lean or low-fat options.