A thin, hard, crispy type of biscuit or flatbread, typically made from rye or wheat and popular in Scandinavian countries.
From English crisp + bread. The term emerged in the 19th-20th century to describe traditional Nordic unleavened breads. Scandinavian languages like Swedish 'knäckebröd' influenced the English name for this food category.
Crispbread is essentially ancient preserved bread technology—the low moisture content meant it could last for months, which was crucial for northern European survival through long winters before refrigeration existed.
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