Hickory-smoked Salt

Hickory-smoked salt is a seasoning made by exposing salt crystals to the smoke generated from burning hickory wood. This process infuses the salt with a distinct smoky flavor and aroma. It can also be produced by blending salt with liquid smoke, which is derived from condensed hickory smoke.

Manufacturers add hickory-smoked salt to foods primarily for its savory, smoky flavor. It is often used in snacks such as popcorn, peanuts, chips, and pretzels, as well as in cheese products, to impart a natural smoke taste.

Salt (sodium chloride), the main component of hickory-smoked salt, is generally recognized as safe (GRAS) by the FDA. Smoke flavorings are also considered GRAS or approved food additives by the FDA. The primary health consideration for hickory-smoked salt relates to its sodium content; high sodium intake can contribute to high blood pressure, and the FDA recommends a Daily Value of 2,300 mg of sodium per day. JECFA has evaluated certain smoke flavorings and established acceptable daily intakes for some, and EFSA has also evaluated smoke flavorings.