Understanding Cedar and Cooking
Cedar has been a popular wood for cooking for centuries. It is revered for its distinct flavor and aroma, which is why it’s a go-to choice for home chefs and professional cooks alike. However, not all Cedar varieties are considered healthy, and some can even be toxic to the human body. Understanding the types of Cedar wood you’re cooking with is essential to ensure that you’re not exposing yourself or your loved ones to any adverse health effects. Knowing which types of Cedar to use and which ones to avoid when cooking will also help you achieve the perfect smoky flavor for your dishes.Safe Varieties of Cedar for Cooking
When cooking with Cedar, it’s crucial to ensure that you are using types that are known to be safe for consumption. Western Red Cedar, Alaskan Yellow Cedar, and Eastern Red Cedar are the three most popular varieties used in cooking. These types of Cedar give food an incredible, mouth-watering flavor, and aroma and have been used for centuries to flavor fish, chicken, pork, and even vegetables.Bullet points:
- Western Red Cedar
- Alaskan Yellow Cedar
- Eastern Red Cedar
Cedar Varieties to Avoid when Cooking
While Cedar can be a great wood for cooking, not all varieties are suitable for consumption. Many Cedar types, such as Chinese Cedar, can contain toxins that can be harmful to humans. Chinese Cedar, in particular, can contain a chemical known as thujone, which can cause seizures, vomiting, and even death. Other varieties, such as Spanish Cedar, don’t give food any smoky flavor, which defeats the purpose of using Cedar in the first place. Therefore, it’s essential to read up on the different Cedar varieties and avoid using any that are known to be toxic or don’t provide any flavor.Bullet points:
- Chinese Cedar
- Spanish Cedar