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Black Pepper
Sort peber
Peber er en flygtig ingrediens, der tilføjer en livfuld varme til parfumer og smelter ind i top- og hjertenoter. Den er typisk krydret og frisk med dybe, træagtige facetter. Den er både frisk og varm og engagerer toner med en stemningsfuld undertone. En tone af tør, krydret-varm intensitet.
Engang kendt som sort guld var sort peber så værdifuld i middelalderen, at den faktisk blev brugt som valuta. Kendt for sin varme, tunge-prikkende smag og varme, krydrede aroma giver sort peber et interessant pift til parfumer, hvilket skaber en utraditionel stemning samtidig med at det forankrer kompositionen.
Sort peber er en favorit blandt moderne parfumører for sin evne til at krydre en duft uden at overdøve den. Den fungerer smukt sammen med citrus, rose og trænoter, hvor den tilføjer en levende, næsten elektrisk dimension.
Krydret, frisk og smeltende, træagtig, tør og krydret-varm.
IndiaIndonesiaMadagascarSpicy
Historie
Truly a spice of power and prestige, the seemingly unassuming condiment has long teased at the fringes of human history. Pepper made its first debut in 4th century BC Sanskrit, and then entered stage once more when Alexander the Great shipped the spice from India to the West. During the Sack of Rome in 410 AD, the Visigoths demanded gold, silver and pepper as recompense for their ransacking. Fast forward a few centuries, and the Dutch East India Company were paving the way for global pepper domination, putting an end to the Portuguese monopoly and ensuring the rise of the iconic salt-and-pepper duo that we’ve come to love today.
Produktion
Otherwise known as “black gold,” pepper is loved the world over. Its ability to enhance flavor and aid digestion have ushered the humble fruit to the top of the modern spice trade. While it originates from India, pepper can today be found growing in Indonesia, Madagascar and even across Europe. In perfumery, the pungent scent of pepper is captured through steam distillation or by extracting an absolute from crushed, dried berries using volatile solvents after a process of natural fermentation and sun-drying.
