‘Smoked foods‘ conjures up images of delicate smoked salmon, rich smoked hams, elegant gourmet treats — a tradition traced back to cave dwellers clever enough to enhance the flavour of their hanging meat with the smoke of their fires.
When the first Europeans arrived in North America from 1492 to 1585, indigenous people taught them the art of seasoning and preserving foods by the smoking process. And in the late 19th century, Eastern European Jews, brought their subtle smoked salmon to the UK, adding to the lore of the Scottish practice of smoking fish such as kippers, haddock and Arbroath smokies.
SMOKE brings the taste of the outdoors-indoors, year round.
SMOKE provides a slice of July in January.
When considering the varied products of SMOKE, let your imagination flow. The flavours of smoke enhance the taste of foods beyond simply meat and fish. Add the warm earthy flavour of your favorite smoked spice to dips, stews, soups and vegetable dishes as the impulse moves you.
Our free, and at times a little too easy, use of smoked spices has bestowed a treasure trove of recipes. The ideas on our Recipes Page are a way of starting the adventure of using smoked spices in your favorite foods. Whether you are a rushed, working parent wanting something new, or a kitchen professional intrigued by the possibilities of smoked foods, but without the time to smoke your own, take a moment to consider our discoveries.
Send us your favorite smoked recipes. They’ll be a valued addition to smoke’s contemporary tradition.