Processed
Smoke Flavour
Smoke flavour (liquid smoke and related smoke condensates) captures wood-pyrolysis aromatics in water, oil, or powder form so foods can taste smoked without long pit time. It seasons barbecue sauces, cured meats, plant-based sausages, snacks, and marinades with phenolic, woody, and toasted notes. Quality varies with wood species, condensation method, and residual tar control. Good culinary grades are clean, brown to amber liquids or free-flowing powders that disperse evenly; harsh grades taste ashy or chemical. Dose is low—drops or pinches—because smoke aromatics dominate quickly.
Also known as: Liquid Smoke, Raucharoma, Smoke Flavouring, Smoke Flavour
Track this ingredient
Explore further
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.98 g
- Saturated Fat 0.53 g
- Trans Fat 0 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 21.4 mg
- Salt 0.05 g
- Total Carbohydrate 93.1 g
- Dietary Fibre 0 g
- Total Sugars 90.3 g
- Complex / starch 2 g
- Protein 1.99 g
- Water 4.61 g
- Energy 376 kcal
- Water 4.61 g
- Carbohydrates 93.1 g
- Sugars 90.3 g
- Monosaccharides 63.2 g
- Disaccharides 27.1 g
- Starch 2 g
- Amylose 0.5 g
- Amylopectin 1.5 g
- Digestible Starch 1.7 g
- Resistant Starch 0.2 g
- Protein 1.99 g
- Fat 0.98 g
- Saturated Fat 0.53 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.19 g
- Vitamins 24.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.8 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.4 µg
- Minerals 309 mg
- Major Minerals 303 mg
- Trace Minerals 6 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.8 · vitamin-e: 0.09 · vitamin-k: 0.4 ·
Minerals
Sodium: 21.43 · Potassium: 231 · Calcium: 51 · Iron: 0.6 · Zinc: 0.4 · Iodine: 5 ·
Refined processed sweeteners and additives are energy-dense carbohydrate with little else.
In the kitchen
Culinary partners and combinations that usually underperform with Smoke Flavour.
History
Humans preserved and flavoured meat and fish with wood smoke long before isolation of smoke condensates.
Early commercial liquid smoke products offered shelf-stable smoke taste for home and factory curing.
Industrial meat processors standardised aqueous smoke flavour for hams, bacon, and sausages.
Regulatory limits on polycyclic aromatics tightened smoke condensate purification for food use.
Plant-based meats and clean-label barbecue lines drove demand for defined wood-species smoke flavours.