Bois de Jasmin

Flavor and Fragrance Classic : Chocolate and Orange

Classical oriental fragrances like Guerlain Shalimar (1925) used a large amount of citrus oil (30% bergamot oil in case of Shalimar) supported by a lush base of animalic and woody notes. The effect of this dramatic juxtaposition is unforgettable—the scintillating, icy chill of citrus melting into the languid warmth of the amber accord, rich civet and leathery castoreum. Such contrasting sensations not only serve to lend an intriguing and memorable quality, but also to lighten the intoxicating richness of the classical oriental notes—vanilla, benzoin, tolu, opoponax, civet, ambergris, castoreum, musk, sandalwood, and patchouli. The new generation of gourmand fragrances based on the chocolate accord has taken a similar approach—the heft of chocolate can be made more palatable when accented with bright and sparkling notes, be it the lemony jasmine of hedione and bergamot in Thierry Mugler Angel, the orange blossom in Missoni Eau de Parfum, or green ivy leaves in Lolita Lempicka Eau de Parfum. ...

Food and Fragrance: Indian Saffron and Rose Yogurt Mousse (Shrikhand)

Whenever I reach for Keiko Mecheri Gourmandises, I anticipate the moment when its beautiful saffron laced rose begins to unfold. That aspect of the composition has such a delectable character that I cannot but think of other ways to enjoy it. Indeed, a perfect way to savor the lush, honeyed roses paired with the medicinal, leathery saffron is when they are embroidered upon the creamy canvass of yogurt. The ambrosial quality of shrikhand, an Indian dessert popular in Gujarat and Maharashtra, is addictive. ...