A method of treating a solution (e.g. comprising water and optional other components) to make smoked water for flavouring food, comprises: (i)providing a source of smoke and filtering the smoke to reduce its PAH content, (ii)providing a smoking vessel (e.g. pan) containing the solution, and (iii)introducing bubbles of filtered smoke into the solution while agitating the solution so as to break up the introduced smoke into a plurality of smaller bubbles of average diameter 2mm or less.
