Perfume Notes: 112 posts

The Belgian province of Limburg is an expanse of green fields punctuated by neat red brick towns. Although Brussels is a much more laid-back and calm city in comparison to London, Paris or Berlin, as I stroll through the woods near Hasselt, Limburg’s capital, I feel as if I just left a bustling metropolis. It’s all serenity, stone church spires and the soft rustle of leaves in the trees lining the river. And the rich perfume of lavender.

Although lavender is usually associated with Provence, there is a 4 hectare farm near Herkenrode in Limburg, and it’s open for the summer. “Yes, we have lavender in bloom, and it’s a genuine variety, not lavandin,” I was told by a lady at the nursery. “Please visit before we harvest it.” The following weekend my husband and I drove one hour to Limburg to see the lavender fields of Belgium.

Continue reading →

Elisa explains how coconut is used in perfumes and offers 21 examples with 5 different themes. Summer fun begins here. 

In case you hadn’t noticed, we’re in the middle of a cultural coconut renaissance. First came coconut water, touted to be a low-sugar super-hydrator, like nature’s Gatorade. (I think it’s gross; with the high potassium content, it feels like I’m drinking soup.) Then, widespread reports of the virtual all-purposeness of coconut oil: Clean your house! Remove your eye makeup! Moisturize your body! (Again, I haven’t succumbed. But if you don’t mind glistening all over and smelling like a Mounds bar at all times, more power to you.)

If I’m skeptical of the head-to-tail approach to coconuts, I am a longtime lover of coconut scents and of coconut flesh and milk in food. It’s one of those magical ingredients, like lime or cilantro, that can completely make a dish. I love it in desserts – I still think about a bite of exceptionally moist coconut cake I had when I was 17, and Caramel Delites were always my favorite Girl Scout Cookie – but I think I love it even more in savory applications, for the unctuousness it adds to dishes like Thai curry.

In perfume, coconut is usually represented by one or more lactones – from the Latin root lact- meaning milk, lactones give a fruity, fatty creaminess to compositions. Coconut lactones can range from fresh and milky to peachy to waxy to toasted and nutty (with an almondy coumarin facet) to downright buttery, like coconut oil with butter flavoring.

Continue reading →

Does the gourmand perfume family have to include only dessert-like confections? In my new article for the Financial Times Magazine’s fragrance column, The Most Delicious Savoury Perfumes, I explain how salty and other savory notes can be used for a surprising effect and discuss a few of my favorite examples.

Most savoury gourmands aim for a subtle illusion – the tangy darkness of olives, the green sharpness of coriander leaves or the musky warmth of basmati rice. Fittingly, the biggest savoury gourmand launch came in 2010 with Womanity (from £38.50 for 30ml, second picture), another Thierry Mugler creation. The composition is built around caviar and fig, the briny nuance pushing against a backdrop of roasted hazelnuts, musk and woods. Like Angel, it provoked polarising reactions, though not the same level of infatuation. Please read the rest by clicking here.

The savory scent I would most love to smell in perfume is that of a baguette. A properly baked baguette, that is–wheaty, with caramelized, hazelnut like notes and creamy aftertaste. I love the hints of wheat in Olivia Giacobetti‘s fragrances like Frédéric Malle En Passant, L’Artisan Parfumeur Jour de Fête, and Le Petit de Guerlain, but the effect is still too subtle for what I have in mind.

Another idea I’d love explored in perfumes is bitter chocolate with crunchy salt crystals, one of my favorite treats.

Do you have favorite savory gourmands or favorite salty notes you would like to smell in perfume?

Photo via FT

Elisa’s guide to fragrances with licorice and anise notes.

In my day, bringing black licorice candy to school would win you no friends on the playground. Count me among the nine out of ten kids who found the taste of Good & Plenty absolutely repulsive. We looked at the one boy who wanted all the black jelly beans with horror.

Perhaps, as with coffee and hard liquor, we appreciate these tastes extra much as adults because their appreciation came hard-earned. I still don’t buy and eat black licorice, but I’ve come to enjoy the taste of licorice in other forms – licorice tea, roasted fennel, Italian sausage, and so on. And as it happens, I adore the scent of licorice in perfume.

Continue reading →

In my new article for the Financial Times Magazine’s fragrance column, The Best Lavender Perfumes, I talk about some of my favorite lavender blends as well as fragrances that use lavender notes.

Lavender is a much misunderstood perfume ingredient. “Too simple” is a common response from many who’ve long associated it with aftershaves and soaps. Among perfume materials, lavender may not have the femme-fatale allure of jasmine or tuberose, but in terms of versatility, the essence of its tiny violet flowers often outranks more exotic blooms. It can be found in fragrances from all corners of the perfume map. Please read the rest by clicking here.

Climate change and the spread of disease are creating pressures for the production of lavender in France, and I also touch upon this issue in my article.

If you have favorite lavender perfumes, I would love to hear what you enjoy and wear. 

Photo via FT