Liquid Smoke

Liquid smoke is a sprayable seasoning that gives food a smoky flavor without cooking over a fire. It is made by burning wood (like hickory or mesquite) and then condensing the smoke into a liquid. Impurities are then removed through filtering and steam distillation.

Manufacturers use liquid smoke to add a smoky taste and aroma to foods. It is commonly found in processed meats like jerky and sausages, as well as in barbecue sauces, marinades, and snack foods.

Liquid smoke is generally recognized as safe (GRAS) by the FDA for use in food. Some studies have raised concerns about polycyclic aromatic hydrocarbons (PAHs) found in liquid smoke, which are also present in traditionally smoked foods. However, regulatory bodies like the FDA and EFSA have reviewed the safety of liquid smoke, and it is permitted for use. JECFA has evaluated it and set an acceptable daily intake.