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Category: Hardwood Species List

Mahogany, Santos

Botanical Name: Myroxylon, Balsamum Fast Facts Color: dark reddish brown. Grain: The grain of this lumber is even and close together or, if quarter sawn, may have a striped appearance. Variations within Species and Grades: moderate variation of color within boards. Hardness/Janka: The rating for this timber is 2200. Dimensional Stability: Santos . . . Read more

Merbau

Botanical Name: Intsia Bijuga Fast Facts Color: The heartwood of merbau is generally brownish orange when first cut. When exposed to air, it becomes a darker reddish brown. Grain: The grain of merbau has a course texture and can be straight or wavy. Variations within Species and Grades: The color takes . . . Read more

Kempas

Fast Facts Color: is very light, usually white to light yellow. Kempas sapwood is more orange to red or reddish brown. The floor will darken to a more reddish color, once with exposure to UV light. Grain: is generally rough and interlocked and/or spiraled. Variations within Species and Grades: There is little . . . Read more

Mesquite

Botanical Name: Prosopis glandulosa Mesquite is known for being the hardest North American wood. In addition to that, it is a common choice for hardwood floors, furniture, and even curing meat. Also, when mesquite is used for flooring, it is a strong and durable. It weighs in at more than three pounds . . . Read more

Red Oak

Fast Facts Color: Heartwood starts with a light to medium brown color and ends with a reddish tone. Sapwood is pale creamy white to light reddish tan. Grain: Open grain with a coarse, porous texture and a wide range of figuring. Quartersawn planks have a flake, or butterfly patterning. Variations . . . Read more

Oak, White

Fast Facts Color: Heartwood is light brown and can sometimes have a gray or pink cast. Sapwood is white to pale cream. Grain: Open grain long rays with occasional crotches, swirls and burls. Plainsawn boards have a plumed or flared grain appearance. Riftsawn has a tight grain pattern with low figuring. . . . Read more