Salt And Natural Hardwood Smoke

Salt and natural hardwood smoke is a flavoring ingredient made by exposing salt crystals to smoke from burning hardwoods. The salt absorbs the smoky aroma and flavor, creating a distinct ingredient that combines both saltiness and a smoked taste.

This ingredient is primarily used to impart a smoky flavor and saltiness to foods. It is often found in products like smoked fish, deli salads, and canned meats, where it enhances the savory profile and can contribute to preservation.

Salt (sodium chloride) is generally recognized as safe (GRAS) by the FDA. The FDA recommends limiting sodium intake to 2,300 mg per day as a Daily Value, as high sodium intake is linked to increased blood pressure. Natural hardwood smoke flavorings are typically derived from burning hardwoods, then purified and concentrated. These flavorings are generally considered safe for use in food. JECFA has evaluated certain smoke flavorings and established acceptable daily intakes. EFSA has also evaluated primary smoke condensates and authorized their use as flavorings. While traditional smoking methods can introduce compounds of concern, commercial smoke flavorings are processed to minimize these.