charred

Charred is an adjective used to describe a surface or material that has been burned or scorched, leaving a dark, carbon-rich layer known as char. The term derives from the noun char, used to refer to burned matter, and ultimately traces to concepts of coal and carbon. Charred items may retain structural integrity despite surface damage, or, in some cases, rely on the burnt layer for protection.

In cooking, charred describes food surfaces that are darkened by high heat. Char is valued for flavor and texture, contributing a smoky, crisp exterior, but excessive charring can produce undesirable tastes and potentially harmful compounds such as polycyclic aromatic hydrocarbons (PAHs). Charred wood is used intentionally in construction and design; in Japan, the Shou Sugi Ban technique char-burns exterior boards to increase durability and insect resistance. A charred surface can form a protective layer that slows further burning.

Charred matter also has relevance beyond cuisine and construction. In food safety and public health, high-temperature charring may lead to the formation of heterocyclic amines (HCAs) and PAHs, prompting cooking practices that minimize excessive charring while preserving flavor. In archaeology and paleobotany, charred or carbonized plant remains are studied because the char can preserve cellular structures and imprints, aiding reconstruction of ancient environments and human use of plants.