Smoke From A Blend Of Hardwoods

Liquid smoke is a flavoring made by condensing the smoke from burning hardwoods like hickory or mesquite. The process involves burning wood, then cooling the smoke to capture its liquid essence. This liquid is then filtered and often diluted to create a concentrated flavoring.

Manufacturers add liquid smoke to provide a smoky flavor to foods without actual smoking. It's commonly used in processed meats, snacks, sauces, and seasonings. It can also be used in vegetarian and vegan products to impart a smoky taste.

Liquid smoke is generally recognized as safe (GRAS) by the FDA for use as a flavoring. Some studies have raised concerns about the presence of polycyclic aromatic hydrocarbons (PAHs) in liquid smoke, which can be formed during the burning process. However, manufacturers often use processes to reduce these compounds, and regulatory bodies like the FDA consider it safe at typical consumption levels. JECFA has evaluated smoke flavorings and found them safe when produced under controlled conditions.