glutinoso

Glutinoso is a Spanish adjective used to describe a substance or texture that is sticky, gluey or gelatinous. It is commonly employed in culinary contexts to characterize foods with a strong adhesiveness, such as arroz glutinoso (sticky rice) or masas glutinosas (glutinous dough). More broadly, the term can apply to any material that coats surfaces or holds together due to its mucilaginous or viscous nature. In everyday language, it is often contrasted with terms like pegajoso (tacky) or viscoso (viscous) to convey a particularly cohesive stickiness.

Etymology and linguistic notes: glutinoso derives from Latin glutinus, meaning sticky or gluey, through the Romance language development and the Spanish derivational suffix -oso. It shares cognates in other Iberian languages and in Portuguese, where glutinoso has a similar meaning. The adjective is commonly used in both culinary and scientific or technical writing to denote a noticeable adhesive quality.

Contexts and usage examples: in cuisine, it highlights textures desirable in certain dishes, such as desserts or dumplings made with glutinous dough; in rice dishes, arroz glutinoso denotes rice that adheres and clumps rather than remaining loose. In science or industry, it may describe mucilaginous extracts, adhesives based on starches, or other substances with a sticky consistency. While related to the concept of gluten, glutinoso does not imply the gluten protein itself; it refers more broadly to stickiness.

See also: gluten, mucilage, pegajoso, sticky rice, viscous.