The smoke created from aromatic shavings of orange wood is dense and offers characteristic licorice tones. 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 on fish, molluscs, shellfish, it is ideal for vegetables, rice, poultry and soft meat.