Kassaflijm

Kassaflijm is a traditional plant-based adhesive used in Dutch-speaking regions. The term combines cassava (kassa) with lijm (glue), reflecting its common origin. It is typically made from cassava starch, a gluten-free carbohydrate obtained from the cassava root.

To make kassaflijm, cassava starch is mixed with water and heated to form a viscous paste that dries to a transparent film. The paste remains workable while warm and sets as it dries, creating a flexible bond. Some formulations may include trace amounts of salt or sugar to adjust texture, though these additives are not essential.

Historically, kassaflijm has been used in crafts such as papier-mâché, bookbinding, and lightweight woodworking repairs. It is also employed in certain culinary contexts where an edible glue is desired, for example in cake decorating or other warm-weather applications where a food-safe binder is preferred.

As a renewable, biodegradable adhesive, kassaflijm has ecological advantages over many synthetic glues. However, its bond strength is relatively modest and it is sensitive to humidity and temperature. It is best stored in a cool, dry place and used within a limited period after preparation or opening.

Kassaflijm is one of several starch-based glues discussed in Dutch-language reference material and is often considered alongside glues made from rice or corn starch as a simple, traditional binding option.