5 Easy Ways To Add Smoky Flavor To Food

Do you remember learning about the four basic tastes when you were growing up? I can close my eyes and see the chart now—there was a huge tongue on it, with dotted lines outlining which parts could taste the different flavors: sweet, salty, sour, and bitter.

The Japanese have championed a fifth taste, umami, which loosely translates into “the essence of deliciousness.” Foods such as Parmesan cheese, soy sauce, and tomato paste are common examples—their flavor is extremely satisfying, a combination of savoriness, richness, and—for a lack of a more scientific word—yumminess.

Since the Japanese have added a fifth taste to the lineup, I think it’s only the fair that the South add its own to the list. And in my humble opinion, the sixth taste—the Southern taste—is smoky.

Southerners revere smoke. It’s the foundational element of our barbecue, but it’s so much more. Smoke is a primal flavor—a deep, comforting, satisfying taste that’s penetrated our DNA since the days our ancestors first learned to harness fire to cook their food. Richness from smoked meat is what makes a pot of greens worth eating; it’s the fundamental flavor of the bacon that no breakfast should be without.

While not every Southerner loves smoky flavors (my own mother included!) I think it’s fair to say that most of us have a special place in our hearts (and our appetites) for all things smoky. I personally can’t get enough. Here are five easy ways to add smokiness to your food without standing over a hot fire all day.

Smoked Paprika

If you’re from the South, you’re no stranger to paprika—it shows up in most recipes for deviled eggs and cheese straws as a must-have garnish. But if you just have hot or Hungarian paprika in your spice drawer, I highly recommend adding smoked paprika to your collection. The smoky flavor is rich but not overpowering—it adds a great depth of flavor to chili or anything you throw on the grill.

Smoked Almonds

I’m obsessed with smoked almonds. Salty, a little sweet, and superbly smoky, they’re the secret ingredient that will take your next cheese ball over the top. Forget the pecans—make your favorite cheese ball and roll it in chopped smoked almonds. You can do the same with a log of goat cheese. They’re also delicious on their own, or part of a charcuterie board.

Smoked Meats

When you stroll through the meat section of most Southern grocery stores, after you pass the fresh chicken, pork, and beef, you’ll find the smoked meats section. Filled with random, gnarly hunks of random meats in Styrofoam trays wrapped in cellophane, it can be intimidating for the uninitiated. I usually go for the smoked turkey wings, ham hocks, or pork neck bones—all are perfect for popping into a pot of greens or soup to infuse it with smoky, meaty flavor.

Chipotles In Adobo

These fiery canned peppers are one of my favorite ingredients. Made from jalapeño peppers that have been smoked then simmered in a rich sauce, this pantry staple is usually extremely spicy, but the smoky punch it delivers to braised meats or roasted veggies is intense and tasty.

Liquid Smoke

Like it or love it, liquid smoke is a quick and easy way to add smoky flavor to foods. Liquid smoke is made from burning hardwood chips, then condensing the resulting smoke into a liquid form. It’s extremely concentrated, so a little goes a LONG way. Personally, it’s not my favorite way to add smoky flavor, but I have been known to stir a dash into mayonnaise for an easy, smoky sandwich upgrade.