‘This smoked water has become as useful and legitimate an addition to my larder as the likes of Worcestershire sauce, Tabasco, toasted sesame oil and fish sauce’ – Ed Smith, chef and food writer of Rocket + Squash
Add to soups and casseroles for a rich, smoky depth or be more adventurous and add a few drops when freezing ice cubes for cocktails.
Brilliant for the more adventurous cook looking for something different. Plenty of recipe inspiration on our blog here.
More information for ingredients companies or flavour houses who want to buy in larger quantities can be found here.