Product Description
PURPOSE
WHAT IS IT?
Made from condensed hickory wood smoke that is then dehydrated, the light brown powder left behind is the true essence of hickory wood.
EXPERIENCE
A mild smoke flavor with hints of pecan and dried wood. Some may argue that hickory is the defining flavor of authentic barbecued food. While this powder is strong, it’s best used carefully with other strong flavors that can stand up to the rich smoky notes, such as the classic cumin and paprika combination.
TRADITIONAL USES
- Meat Rub
- Seasoning and garnishing
- Soups and stews
- Add to grilled fish
IMPROVISATIONAL ‘RIFFS’
- Mac and cheese – Stir into the cheese sauce for a subtle, campfire-like note.
- Mashed potatoes – A subtle addition gives them a “grilled” flavor profile.
- Tomato soup – Use sparingly to enhance the roasted tomato base.
THE BACKSTORY
Smoking has been used as a way of preserving and flavouring food for many thousands of years. Our ancestors most likely discovered this technique by accident and quickly learned that foods exposed to smoke lasted longer before spoiling. Although many of us are fortunate enough to have in home refrigeration, food smoking today is still very popular due to the fantastic flavour it imparts.
AKA
Spanish: Sabor a Humo de Nogal Americano
French: Arôme de Fumée de Noyer
Italian: Aroma di Fumo di Noce Hickory
German: Hickory-Raucharoma
Portuguese (Brazil): Sabor de Fumaça de Hickory
Dutch: Hickory-rooksmaak
Swedish: Hickoryröksmak
Danish: Hickoryrøgaroma
Norwegian: Hickoryrøksmak
Finnish: Hickorysavun maku
Polish: Aromat Dymu Hickory
Czech: Chuť Hickory Kouře
Hungarian: Hickory füst íz
Greek: Γεύση Καπνού Χίκκορι
Russian: Аромат Дыма Хикори
Turkish: Hickory Dumanı Aroması
Arabic: نكهة دخان الهِكوري
Hebrew: טעם עשן היקורי
Hindi: हिकॉरी धुएँ का स्वाद
Thai: รสควันฮิกกอรี
Chinese (Simplified): 山核桃烟熏味
Chinese (Traditional): 山胡桃煙燻味
Japanese: ヒッコリー燻製風味
Korean: 히코리 훈제 향
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