Semmelbrösel
breadcrumb
Definition & meaning
The term Semmelbrösel refers to breadcrumbs, which are small particles of dry, stale bread used in cooking. They are primarily used as a coating for fried or deep-fried foods (such as Schnitzel), as a binder for meatballs, or as a crunchy topping for dishes like pasta or vegetables.
Grammar & Word origin
The word is a feminine noun in the plural form (die Semmelbrösel). It is a compound word derived from two parts:
- Semmel: A regional German term for a bread roll (Brötchen). It is predominantly used in Bavaria and Austria.
- Brösel: A diminutive form of Brosame, meaning "crumb" or "particle."
Essentially, it translates literally to "bread roll crumbs."
Synonyms & antonyms
Synonyms:
- Paniermehl: The most common standard German term for breadcrumbs used for coating food.
- Brösel: A shortened, common form, especially frequent in Austria.
- Reibekuchen: Although this usually refers to a potato pancake, in some contexts, the crumbs themselves are referred to as Reibesemmeln.
Antonyms: There are no direct antonyms for this term, as it describes a specific culinary substance. One could conceptually consider Laib (a whole loaf of bread) as the opposite, as it represents the uncrumbled, intact form of the ingredient.
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Examples
Ich brauche Semmelbrösel für die Suppe.noun
I need breadcrumbs for the soup.
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