Crispbread

Crispbread is a plate, not a biscuit. Dry, hard-baked rye that keeps for months in the cupboard and carries anything you put on it — butter and cheese, herring, soft cheese and cucumber, or just honey.

Siljans is the traditional format: large round knäckebröd wheels with a hole in the middle, wrapped in blue paper, broken into wedges rather than sliced. Four ingredients, no fat and no sugar. Burger Das Landknäcke is the German country style, milder and lighter in colour than the dark Nordic ryes, so it suits sweet toppings well. Wasa covers the everyday.

Rye crispbread is one of the highest-fibre things in the shop — often 18 to 21 g per 100 g. Shelf-stable and shipping anywhere in the United States.