Korsten

Korsten is a Dutch noun (plural korsten) meaning a crust or crust-like layer. The term is used in several contexts to denote a dried outer layer formed on a surface or on the skin.

In medicine and biology, a korst refers to a dried crust of serum, blood, and tissue fluid that forms over a wound or skin lesion during the healing process. Such crusts protect the underlying tissue but can cause itching or pain if disturbed, and improper removal may lead to scarring or infection. In dermatology, chronic or excessive korsten may indicate underlying skin conditions and may require treatment.

In food and cooking, korst refers to the crust—the hard, browned outer layer surrounding bread or pastries. The korst contributes texture and flavor and varies in thickness and degree of browning.

In science and nature, korst is used to describe the outermost solid shell of a planetary body, especially the Earth’s crust (aardkorst and oceanic crust). The term can also describe crusts that form on fruit, cheese, or metal surfaces as a result of drying or chemical reaction, though more specialized terms are often used.

Etymology: korsten derives from the Dutch korst, sharing cognates with related words in other Germanic languages and the English word crust.