Smoke Flavor: Smoking is a millennia old technique used in many cultures to preserve food.


  • Used to preserve food for a longer period of time.


  • Meats and fish would hang on rungs in a smokehouse over the course of a few hours to days. The meat was preserved by 2 means – dehydration and antimicrobial properties of smoke.
  • Today, the smoked flavor has become a desirable addition to non-smoked foods.


There are two, main health considerations when dealing with smoked foods. One is how well the food is cooked, and the other is carcinogenic properties. Smoked foods are often not fully cooked as well as foods that have been cooked on a flame. The FDA has identified certain parasites that are present in raw fish that may still be present in smoked fish. The smoking process also releases harmful carcinogens such as nitrites and nitrates into the foods.



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Source: GenuineIdeas,


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