Tandoor & BBQ Charcoal

Made for steady, high heat

Our Tandoor & BBQ Charcoal is made from dense Prosopis Juliflora wood, carbonised in the same controlled process as our biochar. Dense hardwood gives a charcoal that lights readily, burns hot and lasts a long time in the pot or grill, with a fixed carbon content of 65–72% and moisture below 8%. Low moisture is what keeps smoke and sparks down once the charcoal is lit.

This line is launching soon. Restaurants, caterers and distributors can register now for samples and first supply.

A better use for an invasive tree

Prosopis Juliflora, known in Tamil Nadu as seemai karuvelam, has spread across dry land and water bodies, lowering groundwater and crowding out native plants, and clearing it is a long-running public priority. Much of the cleared wood has traditionally gone into small earth kilns that release heavy smoke. Carbonising it in a controlled plant instead gives a cleaner, more consistent charcoal and puts the cleared wood to good use.

Lump or briquette

Lump charcoal is the carbonised wood itself, in natural irregular pieces. It lights fast and reaches high temperatures quickly, which suits tandoors, sigris and high-heat grilling. Briquettes are made from charcoal fines pressed into a uniform shape; they burn more evenly and for longer, which suits long cooking sessions and slow barbecue. Many kitchens use both: lump to reach temperature, briquettes to hold it.

Lighting and use

Stack the charcoal loosely so air can move through it, and light it with a chimney starter, paper and kindling or a natural fire starter. Avoid kerosene and petrol, which taint food and are dangerous. The charcoal is ready to cook on when the flames have died down and the pieces are covered in a thin layer of grey ash, usually after 15–25 minutes. In a tandoor, build the fire well before service so the clay walls reach temperature.

Safety

Burning charcoal produces carbon monoxide, which has no smell and can kill. Only use charcoal outdoors or in a kitchen with proper ventilation and an extraction hood, never in a closed room, tent or vehicle. Let ash cool completely, for at least 48 hours or by soaking it in water, before disposal.

Storage

Charcoal absorbs moisture from the air, and damp charcoal lights badly and smokes. Keep bags sealed, off the floor and in a dry place away from heat sources.

Packaging and supply

Packed in 2 kg, 5 kg and 20 kg bags, with bulk loose supply for hotels, restaurants and caterers. Custom bagging and private label are available for distributors.

Frequently asked questions