The Jazz Chef

Mesquite Smoke Flavor

When you don’t have a smoker at home but want that smoked flavor simply add a pinch of this to sauces and rubs.

1 oz./28g

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 mesquite wood.

EXPERIENCE

Often used in Texas-style barbeque, mesquite flavor is more pronounced than other wood. Some may argue that hickory is the defining flavor of latin 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

IMPROVISATIONAL ‘RIFFS’

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 Mezquite

French: Arôme de Fumée de Mesquite

Italian: Aroma di Fumo di Mesquite

German: Mesquite-Raucharoma

Portuguese (Brazil): Sabor de Fumaça de Mesquite

Dutch: Mesquite-rooksmaak

Swedish: Mesquiteröksmak

Danish: Mesquiterøgaroma

Norwegian: Mesquiterøksmak

Finnish: Mesquitesavun maku

Polish: Aromat Dymu Mesquite

Czech: Chuť Mesquite Kouře

Hungarian: Mesquite füst íz

Greek: Γεύση Καπνού Μεσκίτ

Russian: Аромат Дыма Мескит

Turkish: Mesquite Dumanı Aroması

Arabic: نكهة دخان المسكيت

Hebrew: טעם עשן מסקיט

Hindi: मेस्कीट धुएँ का स्वाद

Thai: รสควันเมสคิต

Chinese (Simplified): 豆科灌木烟熏味

Chinese (Traditional): 豆科灌木煙燻味

Japanese: メスキート燻製風味

Korean: 메스키트 훈제 향

Where to Find It
SpiceJungle.com

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