Wood chips

Wood chips are small, thin, and fine fragments of wood, commonly used in cooking to impart a smoky flavor to various dishes. These chips are used especially in smoking and grilling techniques, where the smoke generated by the wood's combustion infuses a characteristic aroma and intense flavor into meats, fish, cheeses, and vegetables.

The origin of wood chips as a culinary ingredient comes from ancient traditions of food preservation and preparation through smoking, practiced in numerous cultures around the world. In Latin America, their use is widespread and has been adapted to different types of wood depending on the region and the desired dish.

Properties: In addition to adding a distinctive natural smoky flavor and aroma, wood chips do not provide direct nutrients. However, their use can highlight and enhance the organoleptic profile of foods, making preparations more complex and appetizing. It is important to choose wood chips free of chemicals or varnishes to ensure safe and healthy cooking.

Synonyms in Spanish from Latin America: trozos de madera para ahumar, virutas de madera, leñas finas, and in some places they are also called chips de madera.