#padrón peppers

[morethansalad]

Traditional Spanish Sofrito (Vegan)

[magazynkulinarny]

Sałatka z bobu i papryczek Padrón z czosnkiem, chili i Parmezanem

Trafił mi się wyjątkowo delikatny bób. Po ugotowaniu i próbie wyłuskania go z łupin kruszył się w dłoniach. Ewidentnie nie chciał wychodzić ze swojej strefy komfortu.

Miałam dwa wyjścia. Zamęczać siebie i jego skubaniem, obdzieraniem ze skórek i marnowaniem czasu na oczyszczanie lub pozostawienie go w całości, w jego naturalnym - może niezbyt apetycznym, ale zdrowym i doskonale czyszczącym jelita - ubranku.

Jako, że nie lubię rozwiązań siłowych i jałowych, wartość odnajdując nawet w łupinach bobu, sałatkę przygotowałam z całych nasion. Przy okazji dowiedziałam się z sieci, że otoczka zawiera dużo więcej substancji odżywczych oraz błonnika niż wnętrze, można ją też upiec w przyprawach uzyskując pyszne chipsy (oczywiście, że zrobię!), przygotowywać pasty do pieczywa i wege kotlety.

Do zielonego bobu dorzuciłam równie, a może nawet bardziej zielone papryczki Padrón. Lubię je tak samo, choć zupełnie inaczej niż bób. Mimo, że dziwnie razem wyglądają, tworzą całkiem udane połączenie: on okrąglutki i ziemniaczano-orzechowy w smaku, trochę gruboskórny, ona - wbrew wyobrażeniom - wcale nie ostra lecz przypominająca dużą zieloną paprykę, słodka z lekką nutką goryczy.

Od czasu do czasu można trafić na pikantny egzemplarz, ale na tyle rzadko, że można ją jeść hurtem! Hiszpanie smażą ją w głębokim oleju (czytaj: oliwie), obsypują grubą solą i podają jako tapas.

Całość połączyłam i zaostrzyłam czosnkiem, papryczką chili i Parmezanem, dodając sporo oliwy z oliwek ze smażenia.

Składniki:

300 g bobu 250 g papryczek Padrón 2-3 ząbki czosnku 1/2 cebuli czerwona długa papryczka chili 3 gałązki naci pietruszki łyżka octu jabłkowego łyżka drobnych kaparów pół szklanki tartego Parmezanu sól i czarny pieprz do smaku

Wykonanie:

Cebulę obrać i pokroić w drobniutką kosteczkę. Czosnek obrać, zmiażdżyć płaską stroną noża i maksymalnie rozdrobnić. Papryczkę pozbawić ogonka z szypułką i drobno posiekać. Ser zetrzeć na tarce o drobnych oczkach. Natkę drobno posiekać.

W średniej wielkości garnku zagotować wodę. Osolić. Wrzucić bób i gotować do miękkości (sprawdzić czy doszedł po ok. 6 min.). Odcedzić na durszlaku.

Na dużą patelnię wlać porządny chlust oliwy i podgrzać, aż będzie skwierczała po kapnięciu kropli wody. Wrzucić cebulę, a gdy się zeszkli chili. Mieszać co chwilę.

Wrzucić opłukane i osuszone (koniecznie, bo tłuszcz będzie strzelał!) papryczki oraz czosnek i po minucie przykryć pokrywką. Smażyć do momentu pojawienia się na papryczkach ciemnych plam, mieszając kilkakrotnie, aby równomiernie dochodziły. Nie wystraszyć się łuszczącej się, białoprzezroczystej skórki, to naturalny efekt smażenia papryki w wysokiej temperaturze.

Pod koniec smażenia papryczek dorzucić bób, kapary, nać, sól, pieprz, skropić octem i obsypać większością sera. Delikatnie wymieszać i poczekać tylko tyle, by bób się ogrzał.

Wykładać na talerze o obsypać resztą sera.

[didalexiabreakupwitholgayet]

I need help 🤣 Next month I'll be in Barca for three days, well, we'll be in Lloret de Mar but will visit Barca every day so can you recommend places to see, things (food) to try?

awesome! i hope you have a wonderful time! 🙏 okay, quick terminology check to start, mostly so that you don't confuse yourself when you are there. 😄

the shorthand for barcelona is bcn or barna. if you say barça, people will think you are referring to the football club and not the city! 🙈

i will assume this is your first time? if so, you have to take in the major sites:

visit at least some of the gaudi buildings (sagrada família, casa batll��, la pedrera, park güell). i am also a big fan of another modernist architect, domènech i montaner, and two of his buildings: palau de la música catalana and hospital de sant pau are absolutely worth checking out.

pro-tip: you can visit the cafe in the palau if you don't want to pay the entrance fee and still see some of the beautiful architecture. the coffee is good and fairly cheap (you can get a café con leche for like €2 in nice ambiance!)

spend some time in the gothic quarter and el born and check out the old historic buildings, but watch out for tourist trap restaurants (and pickpockets!)

go to the beach! but skip barceloneta! it's a guirilandia! 😅 okay, fine, you can check it out, but don't spend all your beach time there. if you have transportation, i prefer the beaches in the castelldefels area. but honestly, if you are in lloret de mar, you'll have access to great coastal areas up and down the costa brava!

you can take the telefèric de montjuïc which gives you great views of the city and see the montjuïc castle and gardens. you can also visit the olympic stadium in the area, which is where fc barcelona is currently playing until camp nou finishes construction.

visit camp nou and do the fc barcelona museum. also, this is the biggest barcelona shop if you want to do shopping (even though there are official stores all over the city!)

food, ufff where to start 😅

my favourite is pa amb tomàquet (tomato bread) which i eat tons of every time i am back in barcelona

tapas, tapas, and more tapas - there are so many to choose from and you can't go wrong. cod with honey and aioli is one of my favs. but i love patatas bravas, padrón peppers, galician octopus, yumm

for a more substantial dish, i would recommend fideuà, which is like a noodle paella. barcelona isn't really known for its paella, although the costa brava area does have great seafood rice dishes and casseroles.

and if you like grilled meats, chuletón is a must try!

for dessert: don't forget churros con chocolate. and if you like creme brûlée, then you'll probably like crema catalana.

now i'm always reluctant to recommend specific restaurants because i'm not in barcelona at the moment and things can change, but here are some places i had last month that i enjoyed:

okay, normally i do tapas at vinitus for the food and ambiance but this time i was super disappointed. the food quality was just not there. but we decided to go to cervecería catalana, which i always felt was more touristy, but actually, the food was so much better than i remembered this time! who knew?! 😭

batea and lluritu - good, fresh seafood and atmosphere but not super expensive

los tortíllez - i had never eaten here before but my friend recommended it and it was quite tasty! it's like all these different versions of tortillas, which is a spanish omelette. yum!

berbena - book early! this place gets packed. actually, any restaurant mentioned in the michelin guide gets that way, so just fyi. nice dinner spot.

xurreria trebol - yes the guiris have found it, but i don't care. i still love it!

and from lloret de mar, i hope you make time to visit girona, begur, and some of the other small villages around there! 🙏

[ilackallhonour]

so stoked to have nearly been killed by the heat of these homegrown padrón peppers!!!!! :))))

[durn3h]

Do I have any gardener friends on here? Where do you all get your seeds? I got all my seeds from Botanical Interest this year and both my padrón and poblano peppers turned out super spicy, even though they aren’t supposed to be very spicy at all

[love-everyone]

padrón peppers blistered on a hot pan, topped with flaky salt & served with some labneh and chili oil on the side! 🫑

[azahar]

Char-grilled solomillo Ibérico with chips, padrón peppers and cherry toms. @harinascocinaafuegolento #sevilla #tapas #sevillatapas #azahartapas #tastesevilla (at Harinas cocina a fuego lento) https://www.instagram.com/p/Ci-HJG_MIo4/?igshid=NGJjMDIxMWI=

[nbcaminoportugues2024]

A beautiful day to do a 12 mile walk to Padrón (don’t be fooled - that’s a long way.) And whereas we are usually looking for shade and a breeze, most of the morning we were seeking sun and calm due to cooler temperatures. But the trails took us through forest and small villages. Near our hotel we walked by a field of padrón peppers, one of the things this town is known for. These are cooked in oil and served with a course salt and are delicious.

Un día hermoso para hacer un camino de 12 millas hasta Padrón (no sé engaña - eso es un camino largo). Y mientras que usualmente buscamos la sombra y una brisa, mucho de la mañana estuvimos buscando el sol y vientos calmados por las temperaturas más bajas. Pero los senderos nos tomaron por bosques y pueblos pequeños. Acerca de nuestro hotel anduvimos al lado de un campo de pimientos de padrón, una de las cosas de que Padrón es conocido. Se cocinan en aceite y los sirven con sal crudo y son muy ricos.

[saurabhanandtripzygo]

🌟 Must-Try Spanish Foods for First-Time Visitors! ✨

Hey, foodies! If you’re planning the Europe tour and setting your sights on Spain, you’re in for a treat! Spain is a culinary treasure trove filled with vibrant flavors and unique dishes. Here are some must-try Spanish foods that will make your taste buds dance! 💃🍽️

Paella: The ultimate Spanish dish! Originating from Valencia, this delicious rice dish comes in various styles—seafood, mixed meat, or vegetarian. You have to try it while soaking up the local atmosphere!

Tapas: Shareable plates that are perfect for sampling a variety of flavors! Think patatas bravas, jamón ibérico, and gambas al ajillo. Enjoy these bites with friends over a glass of wine! 🍷

Tortilla Española: This hearty Spanish omelet made with eggs, potatoes, and onions is a staple in Spanish cuisine. It’s comfort food at its finest—simple yet satisfying!

Churros with Chocolate: Looking for something sweet? Dive into crispy churros served with thick hot chocolate for dipping. It’s the perfect way to indulge your sweet tooth! 🍩☕

Gazpacho: A refreshing cold soup made from ripe tomatoes, peppers, and cucumbers—perfect for warm summer days in Spain. It’s a must-try for anyone visiting Andalusia!

Pimientos de Padrón: These small green peppers are typically fried and sprinkled with sea salt. Most are mild, but occasionally you might get a spicy one—what a fun surprise!

Fideuà: Like paella but with noodles instead of rice! This seafood dish is bursting with flavor and is a unique twist on the classic Spanish meal.

Flan: End your meal on a sweet note with this creamy caramel custard. It’s the perfect dessert to round off your Spanish dining experience! 🍮

So, what are you waiting for? Pack your bags and get ready to explore the delicious highlights of Spanish cuisine! Your taste buds will thank you during Europe tour packages😍✨

[rocksaltau]

Top 5 Tapas Restaurants in Brighton: Where to Enjoy Authentic Spanish Bites

Brighton, a charming coastal suburb of Melbourne, is not only known for its stunning beaches and vibrant atmosphere but also for its diverse culinary scene. Among the many cuisines that Brighton offers, Spanish tapas has become a popular choice for food lovers seeking a social and flavorful dining experience. In this blog post, we'll explore Brighton's top five tapas food restaurants where you can indulge in authentic Spanish bites that transport you straight to the streets of Barcelona.

1. Rocksalt: A Taste of Spain in the Heart of Brighton

Located just a short stroll from Brighton Beach, Rocksalt is a tapas restaurant that captures the essence of Spain with its vibrant decor and lively ambiance. When you step inside, you're greeted with a warm, inviting atmosphere reminiscent of a traditional Spanish taverna.

The Rocksalt menu is a delightful journey through the flavors of Spain. Start your meal with classic tapas such as Patatas Bravas, crispy fried potatoes topped with a spicy tomato sauce, and Gambas al Ajillo, succulent prawns cooked in sizzling garlic and chili oil. The Jamon Iberico, a delicate, thinly sliced Spanish ham, is a must-try for charcuterie lovers. Pair these dishes with a glass of Sangria or Spanish wine from their extensive list, and you're in for an unforgettable dining experience.

The restaurant's friendly staff are always eager to recommend dishes and ensure you have a memorable time. Whether you're dining with friends, or family, or even on a romantic date, Rocksalt offers a genuine taste of Spain right in Brighton.

2. El Gordo: A Fusion of Spanish and Modern Flavors

El Gordo, located in the heart of Brighton's dining precinct, offers a unique twist on traditional Spanish tapas by incorporating modern flavors and techniques. This stylish restaurant is perfect for those who appreciate culinary creativity while still craving the authentic essence of Spanish cuisine.

The menu at El Gordo is designed to be shared, making it an ideal spot for groups. Start with Chorizo Croquettes, crispy on the outside and filled with smoky, spicy chorizo, or try the Pulpo a la Gallega, a tender octopus dish served with paprika and olive oil. For something different, don't miss the Duck Rillette with Quince Paste, a dish that beautifully combines rich, savory duck with the sweetness of quince.

El Gordo also offers a selection of larger share plates, such as the Paella Valenciana—a flavorful rice dish brimming with seafood, chicken, and saffron. The restaurant’s chic interior and attentive service make it a great choice for both casual dinners and special occasions.

3. Carmen’s Cocina: Authenticity at Its Finest

Carmen’s Cocina is a hidden gem in Brighton, beloved by locals for its commitment to authenticity and quality. This cozy, family-run restaurant specializes in traditional Spanish tapas that showcase the bold flavors and rich culinary heritage of Spain.

The menu at Carmen’s Cocina is a love letter to Spanish cuisine, with each dish prepared using time-honored recipes and the finest ingredients. Begin with Pimientos de Padrón, blistered green peppers sprinkled with sea salt, or Tortilla Española, a classic Spanish omelet made with potatoes and onions. The Albondigas, or Spanish meatballs in a rich tomato sauce, are a crowd favorite, while the Calamares a la Romana—crispy fried calamari—are perfect for seafood lovers.

One of the highlights of dining at Carmen’s Cocina is the Chef’s Selection—a curated assortment of the restaurant’s most popular tapas, allowing you to experience a variety of flavors in one sitting. The warm and welcoming atmosphere, combined with the restaurant’s dedication to authenticity, makes Carmen’s Cocina a must-visit for any tapas enthusiast.

4. Paco y Lola: A Modern Tapas Experience

For those looking to enjoy tapas in a more contemporary setting, Paco y Lola offers a modern take on traditional Spanish dining. Situated in a stylish, minimalist space, this restaurant combines the vibrant flavors of Spain with a sleek, modern aesthetic.

The menu at Paco y Lola is innovative yet rooted in Spanish tradition. Start with Boquerones, marinated white anchovies served with olive oil and parsley, or the Grilled Sardines with Lemon and Herbs for a taste of the Mediterranean. The Pork Belly with Apple Purée is a delightful blend of savory and sweet, while the Patatas Bravas here come with a twist, served with a smoky paprika aioli.

Paco y Lola is also known for its Spanish-inspired cocktails, like the Gin-Tonic made with botanicals from Spain and the refreshing Tinto de Verano—a chilled red wine cocktail perfect for warm evenings. The combination of contemporary design, innovative menu, and a lively atmosphere makes Paco y Lola a top choice for those seeking a modern tapas experience in Brighton.

5. Tapas & Co.: A Celebration of Spanish Culture

Tapas & Co. is more than just a restaurant; it’s a celebration of Spanish culture, where food, music, and conviviality come together to create a truly immersive dining experience. Located in the bustling center of Brighton, this restaurant is a popular spot for both locals and visitors alike.

The menu at Tapas & Co. is extensive, offering a wide variety of tapas that cater to every palate. Start with the Jamón Croquettes, creamy and rich with a crispy exterior, or the Gambas Pil Pil, prawns cooked in a spicy garlic sauce that packs a punch. For something heartier, try the Lamb Cutlets with Rosemary and Garlic, a dish that perfectly balances tender meat with fragrant herbs.

What sets Tapas & Co. apart is its lively atmosphere, often featuring live music that enhances the dining experience. The restaurant’s vibrant decor, inspired by traditional Spanish festivals, adds to the festive feel, making it an ideal place for a night out with friends or family.

In addition to its extensive tapas menu, Tapas & Co. also offers a selection of Spanish wines and sherries, expertly chosen to complement the flavors of the dishes. Whether you’re a seasoned tapas lover or new to the cuisine, Tapas & Co. promises an unforgettable evening filled with great food, music, and the spirit of Spain.

Conclusion

Brighton’s tapas scene is as diverse as it is delicious, offering something for everyone—from the purist seeking traditional flavors to those looking for a modern twist. Each of the five restaurants highlighted in this blog brings its unique flair to the table, ensuring that whether you're a local or a visitor, you can enjoy a true taste of Spain right in the heart of Brighton. So gather your friends, order a selection of small plates, and indulge in the vibrant flavors of Spanish cuisine at these top tapas restaurants in Brighton, Melbourne.

[sixtwothree]

Blistered Padrón peppers by tassygoodall served with a spicy peanut and sea salt crumble plus ginger and black pepper aioli.

Source: x

[estefa2190]

Terraza Martínez actually had pimiento de padrón instead of shishito peppers ?!?! I was highly doubtful. But five pimientos though for a tapa ?! No one would dare present that as a paid tapa in Spain 🤣

[pioneer-association-verina]

Anonymous asked:

verina, which plants can i eat without dying

"There's a lot of edible plants! Pears, quinces, almonds, peaches, loquats, nectarines, apricots, cherries, plums, raspberries, blackberries, strawberries, rose hip tea, all tea varieties, mangosteens, mandarin oranges, grapefruits, lemons, limes, citrons, sweet oranges, pomelos, tangelos, blood oranges, key limes, clementines, Buddha's Hand, maize, potatoes, tomatoes, onions, chives, cabbage, red cabbage, Savoy cabbage, collard greens, Brussel's Sprouts, kohlrabi, cauliflower, kale, broccoli, Chinese broccoli, turnip, radish, daikon, carrot, parsnip, beetroot, sugar beets, swiss chard, lettuce, green bean, lima beans..."

Verina continues to list all edible plants for a good while...

"...snap peas, snow peas, peas, split peas, eggplant, cucumber, pumpkin, squash, gourd, zucchini, garlic, spring onions, scallions, shallot, leek, elephant garlic, pepper, spinach, sweet potato, yam, cassava..."

"...C. annuum cultivars: bell pepper, paprika, chili pepper and its cultivars (fish pepper, Korean chili pepper, peperoncino), jalapeño, cayenne, banana pepper, aleppo pepper, Baklouti, Bird's Eye chili, cascabel chili, pimiento and cultivars (Facing Heaven chili), Cheongyang chili pepper, chilaca chili, Chiltepin pepper, chimayó, cubanelle, De Árbol, Fresno pepper, friggitello, Hungarian wax pepper, Medusa pepper, mirasol chili and cultivars (puyar, guajillo), NuMex cultivar group (NuMex Twilight, NuMex Centennial, NuMex Easter, NuMex April Fool's Day), Peter pepper which isn't a cultivar technically, crusco pepper, pequin pepper, Espelette pepper, Padrón pepper, pablano pepper, mulato pepper, serrano pepper, shishito pepper, siling haba, Guntur cultivar group (334 chili, teja chili, Guntur Sannam – S4 Type, 273 chili, Phatki, Indo-5, Ankur, Roshni, Bedki, Madhubala), New Mexico cultivar group (Hatch chili, pueblo chili, Numex mirasol, Anaheim pepper, Numex Española Improved peppers, Santa Fe Grande). C. baccatum cultivars: ají amarillo chili, Bishop's Crown. C. chinense cultivars: 7-Pot chili and its cultivar 7-Pot Primo, Adjuma, ají dulce, bhut jolokia, Datil, Fatilii, Habenero chile and its cultivars (California Reaper, Rad Savina, Cabai ceremai), Hainan yellow lantern chili, Kambuzi, Madame Jeanette, Nayi Miris, Pepper X, Scotch bonnet, Trinidad scorpion and its cultivars (Butch T, moruga blend, Jamaican Hot Chocolate). Armageddon pepper is hybrid with C. frutescens. C. frutescens cultivars: Wiri Wiri, Cabai Rawit, Hawaiian pepper, malagueta pepper, Piri piri, Siling Labuyo, Shima tōgarashi, tabasco pepper and its cultivars (peperoncino), xiao mi la pepper. C. pubescens cultivars: manzano pepper, rukutu pepper, rocoto pepper..."

"Apple varieties (Ambrosia, Akane, Ashmead kernal, Arkansas black, Autumn crisp, Baldwin, Ben Davis, Bevan's favorite, Black twig, Blondie, Blushing golden, Braeburn, Cameo, Candycrisp, Cortland, Cosmic Crisp, Cox's orange pippin, crimson crisp, mutsu, earligold, empire, enterprise, Evercrisp, Fuji, Gala, Ginger gold, Golden delicious, Goldrush, Grimes golden, Granny smith, Gravenstein, Hokuto, Honeycrisp, Idared, Jazz, Jersey mac, Jonathan, Jonalicious, Jonamac, Jonagold, Jubilee, Keepsake, Liberty, Lodi, Macoun, McIntosh, Melrose, Northern spy, Opal, Paula red, Pink lady, Pristine, Red delicious, Redfree, Rome, Rubyfrost, Sansa, Shizuka, Snowsweet, Snapdragon, Spartan, Stayman, Stayman-Winesap, Strawberry, Summer banana, Suncrisp, Sundance, SweeTango, Ultra Gold, Virginia Gold, Vista belle, Wild crisp, William's Pride, Winesap, Yates, York, Zestar, Envy, Juici, Smitten, Pacific rose, Autumn glory, Sugarbee)..."

"...honestly though, a better question to ask is what plants you shouldn't eat because you can technically eat all plants, some just might kill you."

[bokauffmann]

Top Cigars of the Year for the Past 20 years

There is an interesting pattern in the Top Cigar of the Year awards, that has developed over time.  See if you can figure it out.

Hello cigar enthusiasts.  Cigar Aficionado magazine was started back in 1992, and has grown to an estimated monthly readership of 1 million readers, and a youtube channel with 117,000 subscribers.

In 2004 the magazine started it’s yearly ‘Top 25 Cigars’ list.  Although there are many other such lists out there, the one created by Cigar Aficionado is considered the standard of the industry, and referenced most often.

Here is a list of the top cigar for each of the 20 past years, from 2004 until 2023.  A pattern has emerged, and I’ll tell you what that is, at the end of the video.

The first “Cigar of the Year” was awarded, in 2004, to The Padrón Serie 1926 40th Anniversary. This is a Nicaraguan cigar that offers a complex blend of flavors. It is known for its balance and aroma, with strong notes of chocolate, espresso, and leather, and a sweeter edge compared to other cigars in the series. It received a respectable 93.

In 2005, the Fuente Fuente OpusX Double Corona was voted best cigar and received 95 Points.

This Dominican cigar is celebrated for its full-bodied flavors that include leather and earth, complemented by an essential sweetness typical of strong cigars. Its finish is rich and satisfying, making it a favorite among aficionados.

The Bolivar Royal Corona is a Cuban classic, offering a robust and full-flavored smoking experience. It is characterized by its earthy core, with nuances of nuts and coffee beans, providing a well-rounded and traditional taste profile.  In 2006, it received 94 points from Cigar Aficionado.

In 2007, The Padrón Serie 1926 repeated their success of 3 years earlier, this time with the number 9, a Nicaraguan cigar that stands out for its extra aging, resulting in a slightly thicker wrapper and more strength. It is considered to be sweeter than its counterparts, with a rich and exclusive flavor profile, and received an astounding 97 points.

2008 saw the rise of a Nicaraguan puro, the Casa Magna Colorado Robusto, which is known for its exceptional balance of flavor and aroma. It delivers a medium to full-bodied smoke with a smooth and complex character, and stood proud with 93 points and a first-place rating..

2009 saw the third time that the Padrón Family took top spot, with their Reserve No. 45 Maduro.

This Nicaraguan cigar is a full-strength masterpiece radiating with notes of chocolate, espresso, and leather. The Padrón Family Reserve number 45 Maduro is a testament to perfection and a must-have for serious cigar enthusiasts, and received 95 points..

The 2010 top spot went to the Cohiba Behike BHK 52, a Cuban cigar that is highly sought after for its exclusivity and rich flavor profile. It features a blend of the finest tobaccos, offering a luxurious smoking experience with a complex array of flavors, and for this, received a very nice 97 points.

In 2011, Alec Bradley’s Prensado Churchill was awarded the top spot. Hailing from Honduras, this cigar is renowned for its bold and sweet initial flavors that transition into a bold and spicy profile. It is a well-crafted cigar that provides a memorable smoking experience, and was rewarded with a 96 score.

2012 saw the top spot go to one of my favorite cigar makers, ‘My Father Cigars’.   The Flor de Las Antillas Toro is a Nicaraguan cigar that has been praised for its creamy nougat, white pepper, coffee, and cedar notes. It is a medium-full strength cigar that envelops the taste buds with its rich flavors, and received a rating of 96 points.

Montecristo No. 2 is a Cuban cigar known for its stately appearance and substantial flavor profile, and took top honors in 2013. This cigar is less common than some other Cuban cigars but offers a solid core of earthy flavors, nuts, and coffee beans, and also received 96 points.

We’re at the halfway point, and since you’re still here, you must be enjoying the information? Do me a favor and subscribe, right now?  Thank you.

In 2014, the Oliva Serie V Melanio Figurado, a Nicaraguan cigar that delivers a medium-bodied smoke, took the top spot.  With notes of fruit, coffee, roasted nuts, and a hint of black pepper, it is recognized for its consistent combustion and classic aromas. Very respectable 96 point rating.

2015 saw the second time for My Father Cigars, with their  Le Bijou 1922 Torpedo Box Pressed. This Nicaraguan cigar is bold and very sweet upon first light, with a profile that changes to bold and spicy. The My Father Le Bijou 1922 Torpedo Box Pressed is characterized by its Criollo and Habano tobacco flavors, and received a very nice 97 points..

2016’s top honors go to the La Flor Dominicana Andalusian Bull, which is a Dominican cigar that offers a dynamite smoke. It is a complex powerhouse with full-bodied flavors of leather and earth, and a finish that includes the essential sweetness found in the best of strong cigars. This one received 96 points from Cigar Aficionado.

Arturo Fuente's Don Carlos Eye of the Shark took the top spot in 2017.  This stick is known for its high consistency and smooth, naturally sweet tobacco blends. This Dominican cigar provides a unique smoking experience with its distinct flavor profile, and received 97 points.

In 2018, a well respected cigar maker with a long history,  E.P. Carrillo took top spot with his Encore Majestic stick.

This Dominican cigar is recognized for its intriguing complexities and a harmonious blend of rich flavors. It offers notes of sweet cedar, nuts, and spices, supported by a creamy feel, making it an elegant and memorable smoke.  Rated at 96 points.

It’s 2019, and the  Aging Room Quattro Nicaragua Maestro took top honors with 96 points.  The Aging Room Quattro Nicaragua Maestro provides a bold and deeply satisfying smoke with tones of dark chocolate, roasted coffee beans, and black pepper. Its Nicaraguan origins lend it a strong yet nuanced profile.

2020 saw the first time a top cigar is awarded 98 points.  That honor went to  E.P. Carrillo Pledge Prequel.  This stick is a well-balanced cigar with a synergy of cocoa, espresso, and woodsy notes. It delivers a full-bodied experience emblematic of the finest Dominican blends, leaving a lasting and rich aftertaste.

In 2021, The Padrón 1964 Anniversary Series Torpedo is celebrated for its cocoa, earthy undertones, and nutty flavors, enveloped in a smooth, natural Nicaraguan wrapper—perfect for those seeking a not-too-heavy, well-aged smoking experience.  It took top spot with a rating of 97 points.

2022 H. Upmann No. 2 (Cuba, 98 points)

The year is 2022, and the H. Upmann No. 2 exudes classic Cuban craftsmanship with its distinct earthy qualities intertwined with touches of spice, cedar, and cream. A robust cigar that carries the iconic aromas associated with Cuban soil.  This marked the second time a cigar received 98 points.

And the most recent recipient is 2023’s Fuente Fuente OpusX Reserva d’Chateau.  This is a full-bodied Dominican masterpiece, offering leathery and spicy tastes balanced by a subtle sweetness with hints of baking spice, nutmeg, and vanilla. This Churchill sized cigar received a rating of 97 and has a retail price of around 20 bucks US.

I promised that we saw a pattern in the top cigars.  Do you see it?  Let me give you a hint….it has to do with the points awarded.

Looking at it closer, the first 5 cigars, from 2004 to 2008, received an average score of 94.4.  The most recent 5 meanwhile, received a score of 97.2,  nearly 3 points higher.

So the question seems to be: Is the scoring getting softer or are the cigars getting better?  I hope it’s the latter, and we will soon see some perfect scores?  What do you think?  Please let us know in the comments below.

Here's a fun fact: nearly half of the winners came out of Nicaragua, with the Dominican Republic in second place.

Bonus fun fact: The Dominican Republic is now the largest producer of cigars in the world, eclipsing Cuba.

And if you enjoyed this video, please do 2 things: Hit the subscribe and watch the next video which has been selected especially for you, by youtube’s algorithm.  Til next time, put some smoke in the air.

[zerovol3]

(Verse 1)

En el mundo del picante, la pungencia es arte,

Ardor agudo, un fuego que parte.

Capsaicina y piperina bailan con destreza,

Salsa de chile, hot sauce, la realeza.

(Chorus)

Sensación de calor, un viaje de emociones,

Sabor que quema, despierta las pasiones.

Dragón de Komodo, con ardor demorado,

En la escala Scoville, es coronado.

(Verse 2)

Pepper X y Carolina Reaper, competición,

En Carolina del Sur, la pungencia es canción.

Libro Guinness aclama el ardor,

Millones de SHU, récord de sabor.

(Chorus)

Salsas de Trinidad, picor intenso,

Moruga y Pot Douglah, un juego inmenso.

Habanero y cayena, con fuerza y vigor,

Intensidad de picante, un verdadero rumor.

(Bridge)

Famous Reserve, vial de capsaicina pura,

Dieciséis millones, una locura.

Cristales de fuego, compuestos surreal,

Protección y guantes, precaución al tratar.

(Verse 3)

Chile poblano, suave en comparación,

Pero en guisos, despierta admiración.

Jalapeños y serranos, en el medio están,

Pero en la cocina, todos brillan al final.

(Chorus)

En cada bocado, una explosión de sabor,

Picante que despierta, un auténtico fervor.

Desde el Padrón hasta el famoso Blair,

La pungencia es arte, difícil de comparar.

[durn3h]

I planted a few of pimientos de padrón because I absolutely loved them when I was in Spain but the whole time I was there I never had a single one that was spicy at all but so far every pepper that I’ve picked has been really spicy. Not super spicy, but more than your typical jalapeño which makes them much less easy to snack on and eat a million of