I've been messing around with exotic spice and herb essential oils to re-create various spice mixes from different cuisine. My first shot at it was a 5-spice accord a couple of years back. It smells much more authentic when diluted in a tincture of Szechuan peppers.
Last night I went to Banana Leaf for dinner and felt all inspired to come back to the lab and create some perfume-accord interpretations of Thai and Malaysian curry mixes.
Thai Green Curry is the first experiment this morning. It's all diluted in a tincture of kaffir lime leaves, and includes essential oils of cilantro, coriander, Thai basil, lime and lemograss and very little bit of coconut absolute. The result is not as creamy and coconutty as green curry is, but rather more like a Vietmases Pho noodle soup garnished with cilantro and the bite of fresh basil leaves and the lime juice squeezed into the broth. Yum!