How To Add Charcoal Flavor To Food

8 Ingredients to Add Smoky Flavour Without a Grill

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Every year, as the weather finally warms up, I find myself lamenting the fact that I don't take a grill. When I start to crave the smoky flavor that comes with cooking over charcoal, but all I accept to work with is my tiny apartment kitchen, I turn to a few choice alternatives that still pack an earthy, smoky punch.

i. Smoked Paprika

There's a whole slew of paprika varieties out at that place, from the standard, sweet kind you sprinkle over deviled eggs to the hot stuff that adds a punch to any dish. Only information technology's smoked paprika that really deserves the spotlight. Also chosen Pimentón de la Vera, this Spanish variety is made from pimiento peppers that have been stale and smoked over an oak fire and then basis into a pulverisation. Just a pinch or two adds an incredibly smoky flavour to dishes — endeavor a little in soup or in a dry rub for meat and fish.

2. Smoked Olive Oil

Made by infusing natural smoke from a mix of oak, beech, and birch wood into the oil, smoked olive oil is seriously incredible stuff. It'southward expensive, but a piffling goes quite a long style — too much and it'southward overpowering — so consider it a finishing oil. Drizzle a chip over roasted potatoes or other vegetables right earlier serving, or drag shop-bought hummus past finishing it with just a little. It's besides surprisingly awesome over vanilla water ice foam, with sliced peaches and a sprinkle of flaky ocean salt.

3. Black Cardamom

When most people think virtually cardamom, they are likely thinking of dark-green cardamom, which is institute in pod and ground grade and whose warming flavor enhances everything from chai to baked goods. But if you lot're in demand of a bit of smoky flavor, turn to black cardamom. The larger black pods are smoked over an open up burn down and have a similar flavor profile to green cardamom, but with an added smoky punch. The pods are powerful, and then only a couple are needed to enhance a dish. It'south a common ingredient in savory Indian recipes, from the spice alloy garam masala to curries.

(Prototype credit: Casey Barber)

4. Chipotle Peppers

Chipotles are dried and smoked jalapeño peppers, then they're both spicy and smoky. You lot'll most commonly find them footing into a powder, or whole in a spicy, tomato-based sauce called adobe. Sprinkle the pulverization into salsa and on vegetables before grilling,or try chipotles en adobe blended into a dip or used in a marinade for meat.

5. Smoked Cheese

Practically every kind of cheese has a smoked counterpart, be information technology cheddar, mozzarella, chevre, ricotta, blue, or Gouda. While wonderful on their ain, when cooked their smoky season turns into melty goodness. Try smoked Gouda in a calzone or pasta, or swap regular mozzarella for smoked the adjacent fourth dimension you make pizza.

6. Lapsang Souchong

This Chinese tea is made past drying the leaves over pinewood fires, which gives it an incredibly smoky flavor. Mash the tea and employ information technology as a poaching liquid, or cook your grains or beans in information technology. You lot can even grind upwardly the leaves into a powder and utilize information technology like a basis spice. Try adding a little to meat or veggie burger patties, or sprinkling over vegetables before roasting.

Credit: Joe Lingeman/Kitchn; Nutrient Stylist: CC Buckley/Kitchn

seven. Smoked Salt

Similar smoked olive oil, smoked salt is best used to end a dish. Add a pinch to scrambled eggs or mac and cheese correct before digging in, toss a little with popcorn, or use a bit on height of homemade caramels for an unexpected twist.

8. Liquid Fume

Somehow liquid smoke got a bad culinary reputation, only despite what you might think it isn't too loftier in sodium or bad for you — and information technology packs a punch of smoky flavor with just a few drops.

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Sheela Prakash

Senior Contributing Nutrient Editor

Sheela is the Senior Contributing Food Editor at Kitchn and the author of Mediterranean Every Twenty-four hour period: Simple, Inspired Recipes for Feel-Practiced Food . She received her master's degree from the Academy of Gastronomic Sciences in Italy and is also a Registered Dietitian.

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