plum: 3 posts

Judging by the variety of gourmand fragrances, the kitchen is a terrific source of inspiration for perfumers, and the exchange happens the other way too. A perfumer turns to vanilla to round out a composition, and if you’re in doubt how to jazz up your dessert, try this familiar sweet note. Vanilla is versatile enough to play along side many different ingredients, but it pairs especially well with stone fruit. This was my thinking as I simmered plums with sugar and a generous dose of vanilla in an impromptu jam I had to devise with a surfeit of damsons. I splashed it over the bubbling jam so liberally that the kitchen was filled with vanilla scented steam within seconds.

The jam was very good, and my husband pronounced it the best plum jam he has tried, but I felt that something was missing. The sweetness of vanilla and plums was rich and deep, but I wished there was more bite and sparkle. When I returned to the kitchen for one more experiment, I added lemon zest and nutmeg towards the end, and the spicy-citrusy twist completed the picture. Now, this jam was not only perfumed as well as something from Serge Lutens, but it was also richly flavored.

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As a kid I loved munching on unripe plums and apricots that I had picked from the low hanging branches in our garden. This activity was not at all allowed, but as anyone knows, forbidden fruit tastes the sweetest, and I continued to pillage our trees. Imagine my surprise and delight upon discovering many years later that in the Middle East, unripe plums are a special seasonal treat. Since they’re starting to become more available at the grocery stores and farmers’ markets, I can get my fill without threatening my grandmother’s plum harvest.

Called erik in Turkish (and sometimes marked as such at the stores), unripe green plums are in season April through June. They taste intensely tart. Crunchy and hard, they are for lovers of all things sour and mouth-puckering.  They are usually eaten with a pinch of salt, which brings out the delicate sweetness, and they have a faint floral taste. The plums are small, ranging from the size of hazelnuts to large cherries, and if left to ripen on the tree, they turn golden and syrupy sweet.

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Parure means a matching set of necklace and earrings. The fragrance was created by Jean-Paul Guerlain in 1975 for a woman who loved jewelry but could not find a scent she liked. Thus, he created a scintillating perfumed necklace to adorn her.

Sensual and elegant, Parure opens up on the dark richness of plum and rose, accented with bergamot. The musky jasmine fills out the heart of Parure, while the bittersweet moss and spicy woods form a plush base. Parure in extrait de parfum (now discontinued) is richer and more voluptuous that the eau de toilette, with the plum note more assertive and pronounced.

Parure includes notes of plum, bergamot, greens, fruits and hesperides; lily of the valley, rose, orris, plum, lilac, jasmine, jonquil and narcissus; oakmoss, spices, amber, leather and patchouli.

Chypre Classification

A little bit on the chypre fragrance family: The origins of the term are conventionally attributed to François Coty’s Chypre (1917), which was inspired by the scented flora of the island of Cyprus (Chypre, in French). While Chypre disappeared a few years after its inception, the trend was set by Coty and the term became a generic one. The term is usually reserved for compositions featuring bergamot in the top notes and oakmoss as well as iris, musk and amber—and some might argue patchouli as well–in the base, which lends them an interesting interplay of sensations. The group has evolved to include chypre floral animalic, chypre fruity, chypre floral and chypre green categories.