It’s an ingredient. Simples. But not the kind you’re used to. We are huge advocates of the subtle flavours charcoal can imbue into the food that is being cooked, but the key word there is subtle. There are not that many big flavours to be had from quality British lumpwood charcoal and it’s down to science…
Different charcoal has different heat properties, some burn hotter and some burn longer, but ultimately, good quality, all natural, lumpwood charcoal is around 90% carbon. The only factor that can affect taste is the other 10% of substances that remain in the lump and the remaining 10% has very few elements that can actually affect flavour in a big way.
“So what do you mean it’s a flavour enhancing ingredient?’’
The purity of our charcoal allows for the flavours of your ingredients to take centre stage - enhancing them with ‘nothing’ which allows their true flavours to take centre stage in all of their authenticity and without interruption from chemicals and petrol. However, if you’re looking to ‘add’ flavour - check our smoking chips and chunks to build smoky flavours that only fire-cooking can create.
