Perfume Along the Spice Route



No one benefitted more from the Spice Route than the early perfumers. 

Prior to the abundance of materials becoming available from the spice trade, perfumers in Europe were using the materials available to them, mostly herbs and some locally growing flowers, to create the fragrances of the day. The explorations of Africa, India, the Middle East, Southeast Asia and the West Indies garnered fragrant spices, resins and balsams that created an olfactory palette that would create an industry.
I've always wanted to know more about the Spice Route and the Incense Road so took the opportunity when asked to teach a perfume blending class based on the fragrant discoveries of those ancient explorers. I've read that the search for far away treasure goes back as far as 3000BC.  Some of these materials, such as sandalwood and frankincense, have been in continuous use since then.
After a bit of looking into it I discerned that most of the oils in my perfumer's organ were discovered along those ancient routes.  My oils represent the whole world, not only from western countries but places far and wide, all with their own fragrant tale to tell.  I dug a little deeper when it came to purchasing oils for the class. Resins, spices and exotic flowers I've never imagined are all on their way to my studio.

In this workshop we’ll delve into the discoveries of the early explorers and learn about resinous frankincense, rich vanilla bean, piquant saffron and voluptuous sandalwood. You’ll gain a basic understanding of the sense of smell, the history of perfume and learn how to blend these precious oils into your own bespoke perfume. The process harkens back to a time several centuries past when these materials became available (long before synthetic scent molecules were invented in laboratories). Each participant will leave with two bottles of perfume.



Saturday, May 16th, 1-4pm
543 Union Street (at Nevins)
Brooklyn, NY



These are just some of the fragrant oils we'll be using in class:

Black pepper from Madagascar.
Mace, the delicate membrane surrounding nutmeg.
Vanilla orchids
Ground spices from a market in Sri Lanka
Frankincense bark exuding tears.
Bundles of cinnamon bark
Saffron, the fragrant stamens from a certain crocus.










Bayberry

As soon as I moved to New York I started going to the local beaches.  I'm not one to sit still for very long and as soon as the SPF was applied I'd go exploring.  Walking along the beach I'd look for shells and pretty rocks, but further up along the dunes were some other treasures to behold.  Beach roses, or beach plum, were the first discovery.  Even tho they're not a showy rose they have a wonderful rich fragrance.  The rose hip, or plum as they're called in this case, are much larger than your average hip and many people make jam with them.  I also found horsetail, a very old plant that's been around since prehistoric times.  Horsetail is loaded with calcium, so much so that one has to be very careful not to take too much for fear of calcium crystals forming.  There's plenty of bittersweet, too, and in the autumn the dunes are a sea of orange.

The best thing I've discovered on the beach, tho, are the bayberry bushes.  They're so huge yet inconspicuous that they could easily be overlooked.  Northern bay, Myrica pensylvanica, has leaves with a sticky spicy aroma and the waxy berries were used by American colonists to make clean burning candles.

The herb is astringent and stimulant and emetic in large doses.  A decoction is good as a gargle for chronic inflammation and is an excellent wash for the gums.

Culinarily the leaves can be used dried as in traditional bay leaves.  In that case harvest them in the fall when they've matured and turned leathery.  Leave them to dry completely and their flavor will intensify.  I use them in soups and stews all winter long.  In season I like to chop them up fresh and use them to season pork and chicken.  I haven't had a chance to see what they do in vodka yet but I'll be trying that soon.  I hear they did wonders in a bottle of gin according to Edible Manhattan.

My special interest in making botanical colognes got me thinking of using the leaves to try my hand at making Bay Rum.  I read many recipes and bought myself a few bottles (most notably Dominca and Ogallala, the reputed best available) and set to work experimenting.  Like all of my colognes they are a work in progress and the formulas will be tweaked and improved upon until I find just the right recipe.  I made mine with fresh bay leaves, allspice, cinnamon, dried orange zest, vodka and white rum.  The scent wasn't quite accurate so I admit to adding a couple of drops of bay essential oil (Pimenta racemosa), the optimal variety of bay leaves used in making Bay Rum.

My colognes, including Bay Rum.

The Latest Batch of Cocktails

Better late than never!  I've been remiss in posting the recipes for the last batch of cocktails, so without further ado:

The Arrow

one jigger cinnamon infused vodka
one jigger creme de cacao
one drop jasmine absolute, 5%
splash of club soda

Give the combined ingredients a
good shake and strain into a chilled martini glass.

Breakfast of Champions

1 jigger honey oat infused vodka
one jigger milk
1 drop sandalwood oil, 10%
1/8 teaspoon chamomile water

Give the combined ingredients a good shake and strain into a
chilled martini glass.

The Barry White

1 jigger star anise infused vodka
1 jigger creme de cacoa
1/2 ounce POM
4 drops blood orange dilution, 10%
Give the combined ingredients a good shake and strain
into a chilled martini glass.


All of the essential oil dilutions and chamomile water can be found at www.herbalalchemy.net.