Mosul
Ramadan demand sparks Iraqi charcoal boom
MOSUL — Iraqi charcoal makers say demand for locally produced charcoal has surged with the arrival of Ramadan as restaurants and households switch to grilling traditional dishes. Local producers say their product, known for its rich aroma and long-lasting heat, outperforms imported varieties that many grill masters claim emit unpleasant fumes and burn out quickly.
In Sahaji, near Mosul, producers report shipping as much as 30 tons per month to cities nationwide—from Zakho in the north to Al-Faw in the south. The production process takes two to three days and uses citrus wood, such as orange trees, which is burned before being sealed in an airtight chamber to produce high-quality charcoal.
“We cut the wood into medium-sized cubes and stack them, then cover them to form an enclosed chamber,” said Nishwan Mohammed, a charcoal maker in Sahaji. “We seal the openings with clay to block airflow, because oxygen would cause the wood to burn completely into ash instead of turning into charcoal.”
Mohammed said demand spikes during Ramadan. “We distribute it to markets in the city and send it to other governorates,” he said. “Every month, we export between 20 and 30 tons across Iraq.”
Local charcoal is also favored for enhancing the flavor of grilled meats. “Our trees are diverse, which gives the charcoal different aromas that add distinct flavors to grilled food,” Mohammed said. “Our prices are also reasonable, ranging between 2,500 and 4,000 dinars ($1.69–$2.70) depending on weight and type. It’s better and cheaper than imported charcoal.”
Charcoal vendors agree that the difference is clear. “I inherited this trade from my father and grandfather, and during Ramadan, the demand for local charcoal is always higher than for imported charcoal,” said Hussein Ali Salem, a local seller. “The local one burns without smoke, doesn’t crackle and lasts longer while grilling. We distribute it to districts, towns and other governorates.”
Restaurant owners echo the preference. “I’ve been in the grilling business for years, and I only use Iraqi charcoal because it’s much better than the imported kind, which comes compressed like hookah coal,” said Mohammed Mowaffaq, a barbecue restaurant owner. “Iraqi charcoal is all-natural and has no chemical additives. The imported kind turns to ash in half an hour and gives off a foul smell. It’s expensive and poor in quality, while Iraqi charcoal is both cheaper and superior.”
