Implementing Regulation (EU) 2024/2067 of July 31, 2024, confirmed the non-renewal of the authorization for ten artificial smoke flavorings ("liquid smoke") in the European Union—an EFSA study having failed to rule out a risk of genotoxicity. The phase-out is gradual: total ban in sauces, snacks, and spice blends by July 1, 2026, then in meats, fish, and cheeses by July 1, 2029.

Authentically wood-smoked black pepper becomes a key ingredient, healthy for labeling and compliant, where synthetic liquid smoke is doomed to disappear from shelves.

How to recognize true wood-smoked pepper

1. Labeling: look for "Black pepper, wood smoke". The terms "Smoke flavoring" betray a synthetic additive.
2. Visual examination: an authentically smoked peppercorn shows a dark and uniform color even in the deepest wrinkles.
3. Mortar test: crush a peppercorn. If the smoking is real, the core immediately releases a burnt wood aroma.
4. Palate persistence: true smoked pepper first deploys its heat, then slowly releases its wood and leather notes that persist for several minutes.

• Moderate use: start with a small amount to evaluate its impact.
• The Secret: After cooking! add smoked pepper at the last moment to preserve its delicate aromas that evaporate with heat.
• Perfect pairings: red meats, game, and dishes rich in umami (stews, tomato sauces).
• Creative pairings: dare to use it in a barbecue marinade or even on artisanal dark chocolate.

For culinary DIY lovers: smoking your own bourbon pepper

An artisanal protocol involves macerating 500g of peppercorns in 500ml of sweetened bourbon (1.5 tbsp brown sugar) for 24 to 48h until the grains swell. Drain, spread in a single layer on a fine sieve, then smoke them in your usual smoker until they are dry to the touch but still firm and wrinkled. The recovered filtering bourbon, intensely fragrant, is a prime elixir for deglazing a pan or enhancing an Old Fashioned.