Vanillin the nature’s flavour booster is released when wood burns! 🔥🍞 Burning wood releases vanillin, yes, the same compound in vanilla!, guaiacol, and syringol, creating that irresistible smoky-sweet flavour. Combined with enhanced Maillard browning and natural smoking, this explains why wood-fired pizza, meat, rotis, dals, and even chai taste like nostalgia on a plate!

One more reason: "Why did grandma’s food tasted better?"