Fatwood

Over time the evaporation of the terpene changes the state of the sap; it slowly gets thicker until it hardens into resin.

The pitch-soaked wood produces an oily, sooty smoke, and it is recommended that one should not cook on a fire until all the fatwood has completely burned out.

From the Himalaya and Southeast Asia, with one species (Sumatran Pine) just crossing the Equator in Sumatra.

In the sub-tropics of the Southern Hemisphere, including Chile, Brazil, South Africa, Australia, Argentina and New Zealand, the trees are not indigenous but were introduced.

The wood was prized and cutting resulted in many hundreds of thousands of stumps that are very resinous, do not rot, and eventually become fatwood.

Due to the length of growing time, the Pinus taeda, also called the loblolly pine, replaced it for commercial replanting, with an economic maturity of only 38 to 45 years.