Charcoal

Charcoal is a solid, lightweight, and porous material obtained from the controlled combustion of hardwoods or other organic materials in the absence of oxygen. In the context of cooking, charcoal is widely used as a fuel for grills, barbecues, and stoves due to its ability to reach high temperatures and provide uniform, long-lasting heat, which enhances the flavor of food by imparting a characteristic smoky aroma.

The origin of charcoal dates back to ancient techniques used in various cultures around the world to conserve light and thermal energy. Traditionally, it is produced in kilns or mounds of wood covered to limit oxygen during combustion. Today, its production remains essential in many countries, especially in rural regions and in cuisines that value grilling.

Its notable properties include its high heat capacity, low generation of smoke and ash, and ease of controlling the fire's intensity. This allows for more precise cooking of food with a finish typical of barbecue or grill.

In different Hispanic American countries, charcoal is also known as grilling charcoal, charcoal briquettes, or simply charcoal. These terms are used interchangeably in recipes and culinary guides to refer to this essential ingredient in the preparation of grilled dishes.