Tobacco, Cigarette and Cigar
Fig: Tobacco (source:flavourfactory-eliquid.co.uk)
Tobacco is a plant whose leaves are used for the production of cigarettes and cigars. It is a fastidious plant that requires a proper soil and a moderate climate.
It is an annual plant, i.e. it has only one crop a year. It is grown in countries with a tropical or semitropical temperatures such as India, Cuba, Java, Jamaica and Philippines. The leading producers of tobacco are China, India, Brazil, Russia and the USA.
Methods of curing tobacco
There are two methods of curing tobacco as:
- Fermentative method:
In this method, the tobacco leaves are hung in the shed and heat treatment is given at 78°C for 4 to 5 day and is left for fermenting between 3 to 4 weeks, till it turns dark brown, glossy and pliable.
- Non-fermentative method:
In this method, the leaves are dried in the sun for 4 to5 days. Some moisture in the air is essential. After curing in the sun, the leaves are subjected to a higher temperature for a short period of time to retain the light yellow color.
Types of Tobacco leaves
The various types of tobacco leave.
- Virginia tobacco
- Latakia tobacco
- Perique tobacco
- Pipe tobacco
- Turkish tobacco
- Egyptian tobacco
Fig: Cigarette ( source:en.wikipedia.org)
A cigarette is a small roll of finely cut tobacco leaves wrapped in a cylinder of thin paper for smoking. To make a cigarette, machine rolls the tobacco in a small tissue paper, gums the paper ends and cut the rolls in required sizes. It is then dried for 24 hours before packaging mechanically.
Parts of cigarette
There are basically three parts of cigarettes as follows:
- Wrapper (special tissue paper)
- Filler (inner core of the cigarette)
- Filter (optional)
Service of cigarette
- Never serve the cigarette packets by hand to the customer.
- Cigarette should be served on a B&B plate/quarter plate with a doily or a napkin.
- The packet should be opened with a couple of sticks pulled out.
- The server should stand by with a matchstick or a lighter to light the cigarette. If the guest asks to leave intact, it should be placed beside the packet of cigarette.
- The waiter should ensure that the ashtray in good condition is laid on the table.
Famous brands of cigarette
- American: Camel, Pallmall, Chesterfield, Kent
- English: Thon Player’s Special, 555 Dunhill, Benson & Hedges
- Mentholated: Cool, Salam
- Double Filtered: Philip Moris
- Nepal: Surya, Shikhar, Khukuri, Yak, etc.
Fig: Cigar (source:en.wikipedia.org)
The cigar is a tightly rolled bundle of dried and fermented tobacco. It refers to a cylindrical roll of tobacco for smoking, which is made from refined and perfumed the best quality of tobacco leaves.
Cigars are produced with the help of wooden mold (Tropedor) in which the cigar could be kept into any desired style. The cigar is bigger than a cigarette in a cylindrical shape. It should be firm, smooth and even to touch. The best quality of tobacco leaves for cigars are grown in Cuba, Java, Jamaica and West Indies. The best hand-made cigars come from Havana of Cuba. Cigars are formed by using three types of tobacco leaves, i.e. a cigar is composed of three parts
- Filler: These are broken or crushed leaves which form the center of the cigar. It is used inside the body of the cigar because of its sweet flavor and burns evenly. It occupies 85% of the cigar.
- Binder: These are small leaves which are bound to the filler and a special type of glue is used to bind these leaves in a cigar. This holds the filled tobacco leaves together and consists 10% of the cigar. The filler and the binder are together called the bunch.
- Wrappers: It is used for outer covering or wrapping of cigar representing 5% of the cigar. It has high-quality big leaves that are smooth, thin and uniform in color.
Quality of cigar / selecting a cigar/ Judging a Cigar
- A first-grade cigar produces a firm grayish ash, which will hold a long time before falling. A whitish ash denotes a mid cigar, while a darkish ash indicates a strong cigar.
- It should be firm, smooth and even to touch. Cigars are also judged by their appearance, touch, shape, and aroma.
- The strength of the cigar is mainly determined by the filler.
- Another way of testing the cigar is pressing it between the fingers- it should not break.
Smoking of cigar
- The cigar should be smoked slowly and gracefully.
- The ‘V’- Shaped end should be in the mouth.
- The end of the cigar should be pierced or cut with care and never bitten.
- The tip off other ends should be lit with a match stick and not with a cigarette lighter, as the fumes from a cigarette lighter may affect its taste.
- The butt-end is bitter with oil and tannin and therefore never smoke to the end.
Service of cigar
- Cigars should be offered in their own boxes and allow the guest to choose his own.
- The box should have a print of type of cigar.
- After the guest chooses the cigar, remove the paper band/ cigar wrapper band.
- Offer the piercer or cutter and the matchbox. If the cigar isn’t cut, “a clean V” is suggested to allow the ease of smoking.
Storage of cigar
- All tobacco should be stored in a dry place at an even temperature.
- Cigars are usually stored in a glass case inside a restaurant.
- Cigars are best preserved in their boxes made up of cedar wood.
- The best temperature should be around 65-70°F.
- Cigars should never be refrigerated as it dries and ruins the tobacco.
Classification of cigar
Cigars come in various sizes and color. A normal cigar is 14cm in length and 4cm in girth. Cigars are classified as follow:
1. On the basis of Size and Shape
A cigar shape can vary greatly in size from brand to brand, so describing a cigar by its size as well as a shape is important.
Parejos are straight-sided cigars.
- Petit Corona
- Corona Gorda
- Double Corona
Those cigars are called figurados, and they include any cigar that is not a straight-sided cylinder.
2. On the basis of Color
Cigar wrappers come in a wide array of colors, from the palest of greens and yellows to dark black.
- Double Claro (also called Candela)
- Colorado Claro
- Colorado Maduro
Joshi, Basant Prasad et.al., Fundamentals of Hotel Management-XII, Sukunda Pustak Bhandar, Kathmandu
Bhandari, Saroj Sing et.al., Principle of Hotel Management-XII, Asmita Publication, Kathmandu
Oli, Gopal Singh et.al., Hotel Management Principle and practices-XII, Buddha Prakashan, Kathmandu