What Is Smoke Extract Powder? A Guide for Restaurants

What it is

Smoke is what makes mandi rice and charcoal kofta taste the way they do, but running a smoker or charcoal is not always possible or safe. Smoke extract powder gives the smoky taste without fire, at the same smoke level every time.

Where it is used

Mandi and bukhari rice.
Kofta and grills on a gas grill.
Burger patties and barbecue sauce.
Cloud kitchens and mall kitchens with no charcoal.

Dose

5–6 g per 1 kg of rice and 4–5 g per 1 kg of grilled meat. Weigh it precisely: a small excess makes the smoke very strong. In rice, add it to the boiling water so it reaches every grain; in kofta and burgers, mix it with the dry spices first.

Quick quantities for a restaurant

5 kg mandi rice: 25 to 30 g extract.
25 kg rice for a buffet or event: 125 to 150 g.
5 kg kofta: 20 to 25 g.
10 kg grilled meat: 40 to 50 g.

Write these numbers on a card next to the scale so every cook on every shift works the same way. Common mistakes: measuring with a spoon instead of a scale, sprinkling it on at the end so it spreads unevenly, and adding more for a stronger taste until the smoke covers the meat and spices. Store the pack closed, dry and away from steam and heat.

Powder vs liquid smoke

Liquid smoke is made by heating wood with little oxygen and condensing the vapours into a liquid. The powder is easier to weigh by the gram, mixes with dry spices or rice water, and needs a tiny dose.

Smoke extract or smoked paprika?

Smoke extract gives concentrated smoke with almost no colour; smoked paprika extract gives a milder smoky taste with red colour. For ready solutions, see smoked rice mix and smoked kofta seasoning. Packs: 1 kg and 5 kg packs and 15 and 25 kg bags, delivered to all governorates. Request a quote on WhatsApp.