Editing Tobacco (section)

===Curing===
{{Main|Curing of tobacco}}
[[File:Tobacco barn.JPG|thumb|Tobacco barn in [[Simsbury, Connecticut]] used for air curing of shade tobacco]]
[[File:Tobacco drying iran.jpg|thumb|Sun-cured tobacco, [[Bastam, West Azerbaijan|Bastam]], [[Iran]]]]

Curing and subsequent aging allow for the slow [[oxidation]] and degradation of [[carotenoid]]s in tobacco leaf. This produces certain compounds in the tobacco leaves and gives a sweet hay, [[tea]], [[rose oil]], or fruity aromatic flavor that contributes to the "smoothness" of the smoke. Starch is converted to sugar, which [[glycation|glycates]] protein, which is oxidized into [[advanced glycation endproduct]]s (AGEs), a [[caramelization]] process that also adds flavor. Inhalation of these AGEs in tobacco smoke contributes to [[atherosclerosis]] and [[cancer]].<ref>{{cite journal|vauthors=Cerami C, Founds H, Nicholl I, Mitsuhashi T, Giordano D, Vanpatten S, Lee A, Al-Abed Y, Vlassara H, Bucala R, Cerami A |title=Tobacco smoke is a source of toxic reactive glycation products|journal=Proceedings of the National Academy of Sciences of the United States of America|volume=94|issue=25|year=1997|pages=13915–20|doi=10.1073/pnas.94.25.13915|pmid=9391127|pmc=28407|bibcode=1997PNAS...9413915C|doi-access=free}}</ref> Levels of AGEs are dependent on the curing method used.

Tobacco can be cured through several methods, including:
* '''[[Curing of tobacco#Air|Air-cured]]''' tobacco is hung in well-ventilated barns and allowed to dry over a period of four to eight weeks. Air-cured tobacco is low in sugar, which gives the tobacco smoke a light, mild flavor, and high in nicotine. Cigar and burley tobaccos are 'dark' air-cured.<ref>"tobacco curing." The Hutchinson Unabridged Encyclopedia with Atlas and Weather guide. Abington: Helicon, 2010. Credo Reference. Web. September 26, 2012.</ref>
* '''[[Curing of tobacco#Fire|Fire-cured]]''' tobacco is hung in large barns where fires of hardwoods are kept on continuous or intermittent low smoulder, and takes between three days and ten weeks, depending on the process and the tobacco. Fire curing produces a tobacco low in sugar and high in nicotine. Pipe tobacco, chewing tobacco, and snuff are fire-cured.
* '''[[Curing of tobacco#Flue|Flue-cured]]''' tobacco was originally strung onto tobacco sticks, which were hung from tier poles in curing barns (Aus: [[kiln]]s, also traditionally called 'oasts'). These barns have flues run from externally fed fire boxes, heat-curing the tobacco without exposing it to smoke, slowly raising the temperature over the course of the curing. The process generally takes about a week. This method produces cigarette tobacco that is high in sugar and has medium to high levels of nicotine. Most cigarettes incorporate flue-cured tobacco, which produces a milder, more inhalable smoke. It is estimated that 1 tree is cut to flue-cure every 300 cigarettes, resulting in serious environmental consequences.<ref name="who env effects"/>
* '''[[Curing of tobacco#Sun|Sun-cured]]''' tobacco dries uncovered in the sun. This method is used in Turkey, Greece, and other Mediterranean countries to produce oriental tobacco. Sun-cured tobacco is low in sugar and nicotine and is used in cigarettes.

Some tobaccos go through a second stage of curing, known as ''[[Fermentation (food)|fermenting]]'' or ''sweating''.{{cn|date=July 2024}} [[Cavendish Tobacco|Cavendish]] undergoes fermentation pressed in a ''casing'' solution containing sugar and/or flavoring.{{cn|date=July 2024}}