The sweet sound of sizzling, the tranquilising smell of smoke, the inner homo sapiens senses being triggered – food is close by, the BBQ has been lit. Whether its sausages, tomatoes or s’mores there is nothing like the sweet tangy flavour of smoked food to add depth to any dish.

Traditionally, the method of smoking was used to preserve meats and fish dating as far back as the Palaeolithic age. Smoke, initially stimulated by smell, awakens a preconceived impression before consumption, bypassing the sweet, salty, sour, bitter or umami receptors commonly associated with mouthfeel and flavours – effectively taking advantage of this can create layers on layers of flavour. In fact, the ever-expanding vegan market has taken a leaf out of the carnivore book and started to combine smoke with vegetables/plant-based foods, to create the missing layer of umami typically found in meat – from carrots to lentils, smoking has inspired chefs to add a new depth of flavour to any dish.

Let’s not overlook the drinks industry with Whiskey sitting on the top shelf showing off the power of barrel ageing with a monumental pairing of smoke with sweet vanilla to enhance the natural woody, caramel notes of the product. Alternatively, bartenders ramp up their cocktails by smoking cinnamon sticks or wood burning to layer flavour, elevating the sensory and drinking experience.

The snack market isn’t missing out either, smoking nuts to intensify the natural roasted woody notes and finishing off with some powerful chilli heat. Not to mention, on the sweeter side, honey uses smoke to create a savoury underlining layer boosting the naturally warm, fruity notes from the honey – smoke transporting food to new sensations.