The smoke created by aromatic apple shavings, reminding us of the aroma of fruits, brings sweetness and a soft touch to food. It is used in coal or gas stoves, but also in ovens. Use: Wet the shavings 20 minutes before use, and then place them directly in the embers so that the smoke passes into the food. It is preferred to be used in vegetables, fish, shellfish, poultry, soft meat and pork.