food material by characteristic food material by process food (smoked or smoke-flavored) Food material which is smoked or contains a smoke-flavoured additive. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, rauchbier and lapsang souchong tea are also smoked. [Wikipedia] LanguaL curation note: term used for food products that are flavored by smoke infiltration or by adding smoke concentrate. If smoking also includes heat treatment, index the proper heat treatment under *preservation by HEAT TREATMENT [J0120]*. smoke-flavored