Opulent: 182 posts

“I will bring you cassie, if you still enjoy its perfume,” wrote French novelist Prosper Mérimée in Lettres à une inconnue (Letters to an Unknown). The Unknown, was Mademoiselle Jenny Dacquin, the daughter of a notary of Boulogne, with whom Mérimée corresponded for over forty years. And what flower should his Carmen throw to Don José? Une fleur de cassie.

Cassie and mimosa are two closely related plants from the acacia family. The branches covered with masses of lemon yellow pompoms not only look beautiful, they also have a rich scent valued in perfumery. Native to Australia, mimosas were brought to France in the 18th century by the British explorer, Captain James Cook, and they have flourished in the mild winters of the Mediterranean coast. Every February the Massif de Tanneron in Provence turns golden yellow as the mimosas come into bloom, a Fauvist painting come alive.

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“I’m so fortunate to be red! I’m fiery. I’m strong. I know men take notice of me and that I cannot be resisted… Wherever I’m spread, I see eyes shine, passions increase, eyebrows rise and heartbeats quicken. Behold how wonderful it is to live! Behold how wonderful to see. I am everywhere. Life begins with and returns to me.”

This description of the color of blood and roses from Orhan Pamuk’s My Name is Red, has stayed with me ever since I first read the novel while studying perfumery. At the time, one of the exercises we were doing involved matching scents to colors, and so I started looking for a fragrance that evoked the same intensity as Pamuk’s description.

The obvious suspects like roses and raspberries were cast aside. I was after drama, rather than mere associations. Once while leafing through an album of Indian miniature paintings, I had an epiphany—sandalwood smells red. The 16th century vignettes painted during the Mughal era depicted women making sandalwood paste, and their activity reminded of the time I had spent in India, especially of the bright colors and smells.

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Saffron’s fragrance is complex. A leather accent shimmers darkly against the brightness of green and herbal notes. A languid floral undercurrent meets a spicy warmth. You would think that such an intricate fragrance would be difficult to pair, but as Persian cooking demonstrates, saffron marries well with a wide range of scents and flavors. And so I thought, why not pair it with dark chocolate?

Chocolate is another versatile ingredient despite its richness, and it serves as a perfect sidekick for saffron. The two ingredients complement each other in the most delightful way–the first impression of fresh spice is followed by the floral richness. I sometimes taste gardenia and sometimes a hint of a rose. And to enjoy saffron’s sumptuous color, I selected my favorite recipe for biscotti.

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One of my favorite childhood pursuits was to make perfume. At least, that’s what I called it—my great grandmother’s description was “pestilence.” I scoured the flower beds, collected rose, carnation and dahlia petals, soaked them in water and waited until they turned into a fragrant brew. Eventually, the whole lot would rot and smell more beastly than beautiful, but undaunted I persevered. Faced with a garden that her great granddaughter pillaged on a daily basis, Asya gave me a bottle of perfume called White Lilac and hoped that my interest would eventually fade.

Years later, and I’m still fascinated by floral scents. Their variety is immense, from jasmine to marigold, from rose to ylang ylang. More than any other family, florals are susceptible to change as technology evolves. The aroma-material called hedione has changed the way we perceive floral perfumes. Its lemony freshness decorates almost all floral accords–and fragrances in all other perfume families. For instance, you can notice hedione in classics like Christian Dior Diorella or in modern blends like Penhaligon’s The Favourite.

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With everyone enraptured by minimalism, Cleanfluencers, and Marie Kondo, it seems in bad taste to suggest the need for opulence, especially since what I have in mind is Bollywood’s “more is more” variety. There are two reasons for my insistence—excitement is a good thing, and I love Indian cinema.

Many people outside the Bollywood sphere of influence find the genre puzzling. Everything is over the top—the acting, the plots, the songs, the outfits. But for me, it’s “cinema that exists slightly outside the everyday world,” in the words of writer Rana Dasgupta. This fantasy space is shared by perfumes, intangible messages in a bottle. So, those wishing to take a break from KonMaring their sock drawers and making their apartment look like an IKEA showroom are welcome to follow along with me.

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