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Madagascar Vanilla
Blød, varm og dekadent sød - vaniljens duft er let en af de mest genkendelige noter i parfumeri. Den bruges flittigt i ambrede akkorder, da den spiller kærligt sammen med noter af varme og sensualitet. Den er blød og sart krydret med animalske facetter.
Sød og stærk, gourmand og bitter, blød, krydret og varm med animalske facetter.
MadagascarAmber
Historie
The Aztecs had an affinity for a number of decadent ingredients, including vanilla, and used the sweet spice to flavor cocoa beverages. The delights of Mexican vanilla were introduced to Europe and its colonies in the 15th century. It would take another three centuries before vanilla made its way to the Indian Ocean, Madagascar, the Reunion Island and the Comoros.
Produktion
The decadent scent of vanilla derives from the vanilla bean plant (Vanilla planifolia), which is native to Mexico. Today, vanilla is mostly grown in Indonesia, Madagascar, Mexico, the Comoro Islands, Tahiti and China. It is said that the vanilla pods only emit their perfume after having “sweated” for months under woolen cloths. As their aroma wafts and mellows, vanilla crystals begin to form—creating the fragrance we know and love. A process of extraction using volatile solvents produces the concrete, absolute and resinoid.
Vidste du?
When first introduced to Madagascar, the insect responsible for pollinating the vanilla bean plant was not present. As a result, pollination was done by hand by women known as “matchmakers.” Vanillin is the natural aroma that develops in vanilla pods during its processing as a spice. It is divinely fragrant, with a scent similar to vanilla and a taste that evokes vanilla sugar. Better yet, vanillin can be manufactured at a comparably low price: a kilo of whole vanilla pods is worth around €1,000; a kilo of vanilla powder is worth €400; and a kilo of liquid artificial vanilla flavor will cost a feeble €45. Synthetic vanillin is identical to the molecule found in vanilla pods—from complexity and richness to its natural aroma.
