Liquid smoke is calorie –free and contains no additives or preservatives, gluten, MSG or salt. Liquid Smoke Nutrition Information: The Bottom Line? Still, it’s probably best to use liquid smoke in moderation - to be safe. Fortunately, most people don’t use large amounts of liquid smoke on their food since you only need small quantities to add a hickory smoke flavor. This raises concerns about its ability to cause cancer, although this is unproven. The European Food Safety Authority, an agency similar to the FDA, found that compounds similar to those in liquid smoke damage DNA, the genetic material in animals. But is Liquid Smoke Healthy?ĭespite the fact that liquid smoke looks good on paper, there’s some concern that the products created by burning wood and captured in liquid smoke could cause cancer. The company also reports on their website that it contains no additives or preservatives. More people are worried about their sodium intake these days, and liquid smoke is sodium-free and contains no MSG. Liquid smoke really is a “free food” from a calorie standpoint. Adding a little liquid smoke to food makes it flavorful without the need for higher calorie sauces. That’s good news for people who are watching their calories, carbs or fat intake. Not only is it calorie-free, it has no carbohydrates, fats or protein. This isn’t surprising since it’s really just water flavored with smoke that comes from burning wood chips. Liquid smoke is one of the few truly calorie-free foods. The liquid can be used to flavor not only meats but also meat substitutes, vegetables, soups, and any other gourmet creation that needs a smoky flavor. Manufacturers then “age” the liquid in big barrels before placing it in bottles to be sold in supermarkets everywhere as liquid smoke. Replace a teaspoon of liquid smoke with teaspoon of paprika. The peppers are smoked and dried for several weeks over fires fueled by oak wood. This spice has a rich, smoky flavor and is a vibrant red shade. Once the vapors from the wood are captured, they lower the temperature until the vapors are condensed into a liquid. Smoked paprika, also known as Spanish paprika or pimenton, is an excellent option for replacing liquid smoke.

To make liquid smoke, manufacturers heat wood chips to high temperatures, while drawing the smoky vapors into a closed tube. But according to the Colgin Company (which has been bottling liquid smoke since the 19th century), that's not the case. Sure, it tastes good, but is it good for you? Find out more about liquid smoke nutrition information before investing in this popular product. We were among the many people who assume that there must be some kind of synthetic chemical chicanery going on in the making of 'liquid smoke' flavoring. Simply open the top, and pour on enough to add a pleasing smoky flavor to foods.

Liquid smoke is conveniently packaged into a bottle, and it’s a quick way to add a smoked, hickory flavor to food without making a mess or spending a lot of preparation time. Some companies have made life easier for people who crave the taste of smoked food by selling a product called liquid smoke. Americans love the taste of smoked food, but it can be difficult to get that hickory smoked flavor without using a grill and wood chips.