Pronunciation: [nˌɒnsmˈə͡ʊkt] (IPA) 
The word "nonsmoked" is spelled with a silent "e" after the letter "d". This means that the word is pronounced as "non-smoked". The phonetic transcription of this word is /nɑnsmoʊkt/, with the stress on the first syllable. The prefix "non-" indicates a negative meaning, while the root word "smoked" means the process of exposing food to smoke. Therefore, "nonsmoked" refers to food or products that have not been exposed to smoke.
Nonsmoked is an adjective that refers to something that has not been subjected to the process of smoking. It is used to describe items or objects that have not been exposed to smoke, particularly in the context of food and cooking.
In relation to food, nonsmoked signifies that an item has not undergone the process of smoke-curing or being infused with the flavors and aromas of smoke. Typically, smoked foods have been exposed to smoke from various sources like wood chips, sawdust, or other combustible materials to add a distinct smoky taste and aroma. However, nonsmoked food items have not been treated in this way, resulting in a flavor and scent profile that is not influenced by smoke.
The term nonsmoked can also be used more broadly to describe objects or materials that have not come into contact with smoke, particularly in situations where smoke exposure may be undesirable or harmful. For instance, a nonsmoked environment refers to an area or space that has not been contaminated or filled with smoke, whether from cigarettes, fires, or other sources.
In summary, nonsmoked pertains to items or objects that have not undergone the process of smoking, primarily in reference to food preparations and environments unaffected by smoke.
