Korstje

Korstje is a Dutch noun, a diminutive form of korst, meaning crust or rind. The term is used in several senses, usually related to a thin outer layer. In food contexts it most often refers to a small crust on bread, pastries, or cheese. A bread korstje denotes the crisp outer layer that forms during baking; bakers and eaters sometimes describe a particularly thick or dark korstje as desirable because it adds texture and flavor. The word can also describe the edible rind or crust on cheeses or baked goods where the outer layer is intentionally formed.

In a different sense, korstje is also used for a small crust on the skin that develops over a wound as it heals—a scab. This informal usage is common in everyday speech and among families and caregivers. The crust helps protect the underlying tissue while healing; removing it too soon can delay recovery or risk infection.

Etymology and usage notes: korstje comes from korst plus the diminutive suffix -je, and has been part of Dutch since the Middle Ages. The diminutive conveys smallness or affection, and the word is more common in colloquial speech than in formal writing. While korstje is widely understood, more precise terms such as korst (for the crust of bread or other objects) or korstje (skin) may be preferred depending on context.