Shisha tobacco, also known as mu’assel, is a molasses-based product designed for use in a waterpipe or hookah. The Arabic term mu’assel means “honeyed,” referring to the mixture’s sweet and sticky nature. While waterpipes have been used for centuries, this modern, flavored shisha mixture became widely popular in the Middle East and South Asia in the early 20th century. Its unique composition allows it to be gently heated to produce aromatic vapor rather than burning quickly like a cigarette.
The Tobacco Base and Nicotine Content
The foundation of traditional shisha is the tobacco leaf, which provides the base structure and the nicotine content. Manufacturers typically use two main types of tobacco leaf: blonde leaf (often Virginia tobacco) or dark leaf (often Burley tobacco). The choice of leaf and its preparation directly influence the final product’s strength and flavor profile.
Blonde leaf tobacco is commonly washed during processing to remove much of its natural nicotine, resulting in a milder experience and allowing flavorings to be more prominent. Dark leaf tobacco, conversely, is less processed and retains a significantly higher percentage of nicotine, leading to a much stronger flavor and a more intense effect. On average, the nicotine content in finished shisha tobacco is around 0.26% by dry weight. This can vary widely, from as low as 0.05% in highly washed blonde leaf products to over 0.4% in dark leaf varieties.
Humectants and Sweetening Agents
The characteristic wet, sticky texture of shisha is due to humectants and sweetening agents, which make up a substantial portion of the mixture. Glycerin (often food-grade vegetable glycerin) is the primary humectant responsible for producing the large, dense clouds that are a hallmark of hookah smoking. When heated, the glycerin vaporizes, creating the visible, thick white vapor that carries the flavor.
Glycerin retains moisture and prevents the tobacco from burning too quickly. This syrupy liquid is colorless and odorless, moistening the mixture without interfering with added taste profiles. Molasses is the other main component, serving as a sweetener, a binder, and a secondary source of moisture. Traditional recipes use sugarcane molasses, but honey or corn syrup can also be used, contributing to the smooth texture and slight sweetness of the vapor.
Flavoring Compounds and Additives
Flavoring compounds are integral to shisha, distinguishing it from other tobacco products. These flavorings make up a small but potent percentage of the mixture, transforming the taste and aroma of the tobacco. Manufacturers use a combination of natural flavor extracts (such as essential oils) and artificial flavorings to create a wide variety of profiles.
Manufacturers select compounds that remain stable and potent under the heat of the charcoal. Volatile organic compounds, including esters, aldehydes, and terpenes, convey fruity, sweet, or herbal notes to the vapor. Flavor families range from traditional fruit and spice combinations to modern, complex profiles mimicking desserts or beverages. The flavor mixture must be carefully balanced with the humectants to ensure a consistent, long-lasting taste.
Non-Tobacco and Herbal Shisha Alternatives
Alongside traditional mu’assel, non-tobacco and herbal alternatives are available for users seeking a nicotine-free experience. These products replace the tobacco leaf base with other absorbent materials. Common substitutes include dried tea leaves, fruit pulp, or processed sugar cane fiber, which act as a carrier for the other ingredients.
These alternatives still rely on the same humectants and flavorings found in traditional shisha to create the characteristic experience. Glycerin and molasses, or similar syrupy binders, are used to ensure the mixture stays moist and produces thick, flavorful vapor when heated. Because these products contain no actual tobacco plant material, they are inherently free of nicotine. Another alternative involves steam stones, which are porous minerals infused with flavorings and humectants that release vapor when heated.