Natural Hickory Liquid Smoke

Natural hickory liquid smoke is a liquid flavoring made from the smoke of burning hickory wood. It is produced by burning hickory wood, then condensing the smoke into water. This process captures the smoky flavor and aroma without the need for actual grilling or smoking.

Manufacturers add liquid smoke to foods to impart a smoky flavor and aroma, mimicking the taste of food cooked over a fire. It is commonly used in processed meats like jerky and sausages, barbecue sauces, marinades, and snack foods.

Natural hickory liquid smoke is generally recognized as safe (GRAS) by the FDA for use as a flavoring. It is a complex mixture of compounds, and while some components like polycyclic aromatic hydrocarbons (PAHs) are present, levels in commercially produced liquid smoke are typically low and considered safe at normal consumption levels. JECFA has evaluated smoke flavorings and did not set a numeric limit (ADI not specified). Research into the long-term health effects of consuming processed smoke flavorings is ongoing, but no significant adverse effects have been established at typical intake levels.