Crumbs

Crumbs are small fragments of bread or other baked goods that result from breaking, crumbling, or shedding pieces from a loaf, cake, or pastry. The term also refers to the processed product made by grinding or drying bread into fine particles, commonly called breadcrumbs. The word “crumbs” is used in everyday language as well as in culinary contexts, and it appears as a title or name in various media.

In cooking, breadcrumbs or crumbs serve as coating, binding, or topping. Fresh crumbs come from crumbly or stale bread and are favored for certain textures, while dried breadcrumbs are more shelf-stable. Varieties include fine, medium, and coarse crumbs; panko represents a Japanese-style breadcrumb with a light, airy texture. Crumbs are used to coat fried foods, to help hold meat patties or croquettes together, to enrich stuffings, and to thicken soups or sauces.

Linguistically, “crumb” and “crumbs” describe small fragments of any baked item, and in British English the term “crumbs” is commonly used for the fragments themselves, whereas “breadcrumbs” denotes the processed product. In American English, “breadcrumbs” is the standard term for the product, though “crumbs” can be used informally. The expression “Crumbs!” can function as a mild exclamation of surprise or disappointment.

In culture, the word Crumbs has been used as a title for various works and can appear as a surname. Storage guidelines advise keeping crumbs in airtight containers; dried breadcrumbs have longer shelf life, while fresh crumbs should be kept dry and used relatively quickly. Refrigeration or freezing can extend their usability.