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Stems = flavor

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I don't think there's any way to avoid them since they are integral to the leaf. Removing them all would shred the leaf, basically, to a degree where it would make rolling impossible. However the best leaves usually have smaller veins simply because the leaf is what you want, it has the most flavor.

One issue is that the veins are what transport the nutrients to the outer edges of the leaf, so small veins might make for a less flavorful cigar. But then again too many large ones and the whole thing will taste like wood and will burn poorly as well.
 

sofc

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I don't think there's any way to avoid them since they are integral to the leaf. Removing them all would shred the leaf, basically, to a degree where it would make rolling impossible. However the best leaves usually have smaller veins simply because the leaf is what you want, it has the most flavor.

One issue is that the veins are what transport the nutrients to the outer edges of the leaf, so small veins might make for a less flavorful cigar. But then again too many large ones and the whole thing will taste like wood and will burn poorly as well.
I don't know much about cigars (I just smoke them) but have listened to enough cigar makers who say there is much flavor in the stem and that's why they keep them in there. Saka was saying something very similar to that at Federal a couple of months ago (unless I misunderstood him.)
 
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I think part of the problem is that the terms "stem" and "vein" are used interchangeably.
I think of the center stem/vein of the leaf as the "stem" of the leaf and everything that comes off this center stem as a vein.
 

sofc

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I think part of the problem is that the terms "stem" and "vein" are used interchangeably.
I think of the center stem/vein of the leaf as the "stem" of the leaf and everything that comes off this center stem as a vein.
Either way, the ones who make the cigars seem to think the stem is flavorful.
 
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