Glutinousness: meaning, definitions and examples
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glutinousness
[ ɡluːˈtɪnəsnəs ]
texture quality
Glutinousness refers to the sticky, gelatinous quality of certain substances, often associated with foods like rice or starches. It describes a texture that adheres to itself or other surfaces, making it notably chewy or thick. This quality is important in various culinary contexts, particularly in Asian cuisine, where glutinous rice is prized for its unique properties.
Synonyms
adhesiveness, stickiness, viscosity
Examples of usage
- The glutinousness of the rice made it perfect for sushi.
- I love the glutinousness of the dessert that clings to the spoon.
- The glutinousness of the dough helped it hold its shape when baking.
Translations
Translations of the word "glutinousness" in other languages:
🇵🇹 pegajosidade
🇮🇳 चिपचिपापन
🇩🇪 Klebrigkeit
🇮🇩 kelengketan
🇺🇦 липкість
🇵🇱 lepkość
🇯🇵 粘着性 (ねんちゃくせい)
🇫🇷 viscosité
🇪🇸 pegajosidad
🇹🇷 yapışkanlık
🇰🇷 점성
🇸🇦 لصوقية
🇨🇿 lepivost
🇸🇰 lepivosť
🇨🇳 粘性 (niánxìng)
🇸🇮 lepljivost
🇮🇸 kleyfandi
🇰🇿 жабысқақтық
🇬🇪 წებოვნება
🇦🇿 yapışqanlıq
🇲🇽 pegajosidad
Word origin
The term 'glutinousness' is derived from 'glutinous', which comes from the Latin word 'glutinōsus', meaning 'gluey' or 'sticky'. This is rooted in 'gluten', a term used since the late 14th century to describe the substance that causes things to stick together. The prefix 'glutin-' relates to glue-like properties and is related to the word 'glue' in English, which also shares the same Latin roots. The concept of glutinousness is particularly prominent in culinary contexts, where it describes the desirable traits of certain foods, particularly rice varieties known for their high starch content. The evolving definition reflects the importance of texture in food preparation and consumption across various cultures, especially in Asian cuisines where glutinous rice is a staple.