Bay Watch

There is a significant number of similarities between Bay Leaf (AKA Bay Laurel), West Indian Bay, Bayberry, Bay Rum, California Bay, and aromatically related there is also Allspice which naturally fits into this mix quite nicely. Let's explore these plants and raw materials, and clear this confusion once and for all. 

These plants have a few things in common, one that they are evergreen and either a tall bush. But they come from three distinguished families: The Myricaceae family, the Laureaceae (Laurel) family and the Myrtaceae (Myrtle) family. Besides myrtle, you probably know more members of this family than you may realize: eucalyptus, cloves, tea tree and guava are other highly fragrant members of this family.

But the botanical families are not the only common element. They also share a similar chemical makeup which causes greater confusion and the similar common names they've received doesn't help in the matter either.

Bay Laurel (Laurus nobilis) This evergreen tree from the Laureaceae family is native to the Mediterranean region, where it inhabits moist habitats such as creekside and the canyons of dry creeks. The essential oil from the very same bay leaf we are familiar with in cooking, has a sharp, spicy medicinal aroma. In ancient Greece and Rome the leaves used to crown war heroes. The root of this custom is the legend of Daphne and Apollo: Apollo fell in love with the river nymph. She was chased by him, and truly feared to lose her virginity - which was very important to her because she took the Vow of Artemis. So she asker her father, the river god Ladon, to save her. He turned her into the beautiful laurel tree. Apollo promised to keep her leaves green forever, and wear them on his head and decorate his lute with. In Ancient Greece and up till this day in modern day magick and Pagan rituals, bay leaf is associated with sun and can be burnt as incense, either alone or with frankincense - the most important solar incense. 

Here is a simple and beautiful loose incense recipe incorporating Bay Leaf: 12 parts frankincense resin, ground coarsely in a mortar and pestle 1 part bay leaf, folded several times by hand and cut into small pieces 4 parts cinnamon bark, broken into small bits (use hands to crumble if using thin bark, or a mortar and pestle) Break, grind and cut all pieces to a similar size, mix well and sprinkle on hot charcoal in the morning to bring the solar energy into your home. Bay Leaf essential oil is used in perfumery is mostly for aftershaves, perhaps because of its anti-bacterial properties, due to the presence of phenolic compounds. It is a little underrated in my opinion - and can be used very much like allspice, except it has more pronounced leafy-green character. Can be used in Chypre, Fougere, and Woody or Spicy Orientals to impart these spicy-green warm yet clean qualities.

California Bay (Umbellularia californica)

This handsome tree also goes by other names, such as Oregon myrtle, spicebush, pepper wood, cinnamon bush and more. This is also a member of the Lauraceae family, so the closest relation in this post to the Bay Laurel that grows naturally where I live now. I will never forget my first encounter with it, while hiking in Northern California with Hall Newbegin of Juniper Ridge. He was too late to warn me of its potency when I brought it to my nose. This pungent aroma was already piercing my nostrils with this hyper-manifestation of sharp spicy medicinal notes. It is that particular effect that makes it both peculiar and unbearable to the unsuspecting smeller as I was. 

The First Nation people in the area where this plant grows (Cahuilla, Chumash, Pomo, Miwok, Yuki, Coos, and Salinan) used the fruits and their pits for food (the fruit can be eaten raw in a specific stage,  can be dried and partly consumed later on, while the pit needs to be processed first, usually roasted). The leaves were used medicinally. It is used in many forms, such as poultices to treat rheumatism, nerve pain. Infusions that were applied topically primarily for its disinfectant properties. And drank as tisane for the treatment of colds, stomach aches, sore throat and for its expectorant qualities. 

Curiously, the tree is also called "headache tree", because of the experience I described earlier which can often cause headache. This is due to the chemical umbellulone. And even more curious is that the Uki and Pomo tribes used this leaf to cure headache - a true case of "Like Cures Like" which is the key principle of homeopathy. 

Because these leaves are so strong-headed, their modern use is limited, though some use them in food (but in far smaller quantities than other fragrant leaves). The wood itself proves to be an excellent raw material for 

Bayberry (Myrica genus)

This fragrant plant genus belongs to the Myricaceae family, and also goes by the name of bayberry, bay-rum tree, candleberry, sweet gale and wax-myrtle, among others. The name Myrica comes from the Greek myrike (μυρικη), meaning "fragrance". Their fruit has a waxy coating that is indigestible by most animals. From it was produced a material called bayberry wax, which was used for making candles (hence the name "candleberry"). Myrica gale in particular is native to Europe and North America, and its leaves are excellent insect repellent. It was used in wedding bouquets for its fragrance, and as spice for condiments and pickling. Since the Middle Ages and until the 16th century, myrica was an important ingredients in the production of Belgian beer, as the flavouring and preserving agent, until the usage of hops has become wide-spread. Another species, Myrica faya, is native to the Canary Islands and Madeira, and has become an invasive species in Hawaii.

Allspice AKA Pimento Berry (Pimenta diciosa)
Pimento (from the myrtle family) is a key ingredient of the Bay Rum aftershave/scent, and is also very often used in pumpkin pie spice mixes. It smells like a combination of cinnamon, cloves and nutmeg, and is sweet and dry all at once. The essential oil is a heart note, while the absolute is deeper than the oil. Allspice is used in oriental spicy perfumes, and also to spice up other composition such as Chypre.

Berries of an evergreen tropical tree in Jamaica, Cuba and the West Indies. Other names for it are Jamaica Pimenta and Myrtle Pepper.

In its native Jamaica, the pimento wood is used to smoke jerk, or the berries are used as a substitute. The phenols (such as eugenol) are beneficial for preserving meats, so it is not surprising that allspice is used throughout the world in sausage making and other methods of preserving or marinating meats.

Allspice smells like a combination of spices (hence the name "allspice"). In Arabic cuisine it is simply called "Baher", and the spice mixture "Baharat" which is characteristics to Arab cuisine simply means "Spices", and typically has allspice as a dominant ingredient alongside cardamom, black pepper, nutmeg, cinnamon, coriander, cumin, ginger, etc.

Allspice is also key ingredient in Pumpkin Spice (alongside cinnamon, ginger and cloves); used for pickling, marinades, sauces and stews, much like bay leaf is. Also popular in desserts, especially the traditional winter holiday cakes and cookies (i.e.: honey cake and cookies, spice cake, gingerbread, pfeffernusse and the like), for poaching fruit (pear, quince, etc.).

Principle Constituents: Eugenol (60-80%), Methyl eugenol, Phellandrene, Caryophyllene

West Indian Bay (Pimenta racemosa)

Another tropical plant, this time from the Caribbean is what's used for making Bay Rum eau de cologne or aftershave lotion (more on that later). It has many uses, both culinary and cosmetic as you can see in this video.
Similarly to the bay laurel leaves, these also can be used in cooking.
P. racemosa is often mistakenly labelled as Bayberry or Bay Rum when sold as an essential oil, and like allspice, it also belongs to the Myrteaceae (myrtle) family. As far as the scent goes it is very similar to bay leaf, with the charming green leaf and spicy elements all strewn in together.

Bay Rum

Although related to all of the above, is not a particular plant, but a rum-based cosmetic, which is the Caribbean answer to the European Aqua Mirabillis of yore. Bay Rum is a fragrant, alcohol-based preparation that was first made by sailors in the 16th and 17th Centuries as a way to improve their overall hygiene (which sounds a bit hard to believe for a population that was predominantly male, even if in confined quarters of ships). From what I could gather, shaving didn't become widely spread in this culture till the 19th Century. So let's perhaps they used it instead of bathing and for its disinfectant properties.

The history of Bay Rum is a bit hazy, but it is clear that it originates among sweaty, stinky sailors in the Caribbean, using readily available spirits and spices to counter balance the stench that the tropical climate triggered in their closed quarters. 

The most primitive Bay Rum preparations Pimenta racemosa leaves were steeped in rum and this simple tincture was applied for multiple uses by the above mentioned sailors: as a deodorant, disinfectant and perhaps also as an aftershave (though I have little information about the grooming habits of sailors and whether or not they actually bothered shaving while at sea). In the 19th Century, it has become a fully-fledged commercial product manufactured primarily in the Virgin Islands. Other ingredients added to it were citrus oil (especially that of lime), pimento berry (from Pimenta diciosa), and cinnamon. Another bit of history is found in the book "Perfumes of Yesterday" by David G. Williams, pages 142-143. Here we learn that the Bay Rum preparation was actually a hair-growth product, with the stimulating property of the bay leaf from P. racemosa of increasing blood flow (and therefore nutrients, via the blood stream) to the area it is applied (in this case scalp). From this ensued a variety of "Hair Tonics" and the barbershop connection becomes even clearer than the aftershave usage. A historical formula is provided, using surgical spirit, because in wartime (I'm assuming WWI or WWII), because other types of alcohol were either unavailable or prohibited (for example: industrial methylated alcohol). The surgical alcohol was a solution of castor oil and methyl salicylate and ethyl phthalate, diluted in industrial spirit. For this reason, talcum powder was added to the formulate, as it absorbed the fatty oil from the preparation, and result in a clear liquid. Although the talc will also absorb some of the components of the essential oils (particularly that of the lemon), it was mostly the terpenes, which was considered advantageous in the formula. Another curious addition was a solution of burt sugar as a colouring agent, giving the finished product a dark rum-like colour. The formula provided in that book contains oil of bay, clove, lemon, menthol, tincture of capsicum (what gives chilli peppers their hotness!), acetic acid (the active ingredient in vendors), surgical spirit, water and talc. So we see this is a functional fragrance, with ingredient that are acting as a stimulants for the skin.

Dozens of Bay Rum formulations ensued throughout the years, and it is in fact a concoction that can be very easily prepared at home using minimal equipment and readily available raw materials. Although not labeled as Bay Rum, the popular and iconic scent Old Spice is very much based on this historic preparation.

Many recipes for Bay Rum call for infusing the whole spices in rum and then adding other alcohols (such as vodka or grain alcohol), as well as other ingredients that may be beneficial to the skin, such as witch hazel and glycerin. This method is fine as long as no essential oils are added to the recipe. Often times the bay leaf (or leaves) would be kept as decoration within the finished product, which will also continue to release scent well after the bottling stage. 

Keep in mind, that if your alcohol base is only one of those beverages, their alcohol content is not high enough to dissolve essential oils, and they will be floating on the surface of the product instead, and burn the skin. I wouldn't put such a product on my wrists, let alone a face that has just been clean-shaven! So before choosing a recipe, use your common sense please... While most recipes online (which linked above) were very specific about using P. racemosa, it is a bit hazy from the recipes that I have found in literature which bay leaf is actually used. Having no access to this particular bay, I am unable to prepare an authentic formula for you to try. But I am curious to improvised with local ingredients I have on hand. And once I am satisfied with a result I promise I will post here an original recipe of my own.

Bergamot

Bergamot (Citrus bergamia) is one of the most important perfume materials, being a key component in almost all fragrance categories. Bergamot is more floral than any other raw material that comes from a citrus rind, and goes with anything and everything: You’ll find it in Citrus and Colognes (naturally) Florals, Florientals, Orientals, Fougère including Marine/Oceanic, and of course Chypre, where it is a key component including even the Chypre Leathery/Tobacco fragrances. Bergamot is diffusive, elegant, balanced and quite complex - a trait that is rarely found in the fleeting top notes. 

Please note that the “t” is pronounced at the end - bergamot is not French, but an Italian word, not French. And even the French, who like to eliminate the last sounds of letters with an invisible linguistic guillotine pronounce this name as “ber-ga-mott”. 

In the 18th Century, little papier-maché boxes called “Bergamotes” were made in Grasse. They were scented with pieces of bergamot peel, a custom that lasted only till about 1830. In Spain, bergamot peels are still used to make tabachieres (snuff boxes). In the process of making them, the peels are flipped inside out, so that the tobacco kept inside the box becomes flavoured with the cured bergamot’s aroma. 

Begramot essential oil is also important in flavour - especially to make Earl Grey tea, one of the most popular aromatized black tea blends (typically orange pekoe), sometimes with the addition of lavender, and even vanilla (in Cream Earl Grey). I wonder if this custom is related to keeping tea leaves inside similar orange boxes. In any case, such an experiment would be worth trying, and this practice is not foreign to the world of tea: There is a special type of Chinese white tea that is kept inside tiny dried mandarin orange “boxes” that were hollowed out of their pulp. 

Bergamot is not your usual citrus note. It is more floral, complex and warm than most citrus, not quite as tangy or fruity, and can be described as spicy-warm in comparison other typical citrus notes. Bergamot has a dry, floral, peppery, a little woody, more floral/lavender like than the rest of the citrus oils. There is also a green aspect to it, which is soft rather than sharp, and with hints of herbal and balsamic undertones, and tea-like qualities, which are not unlike Clary sage.

Around 300 molecules have been identified in this complex citrus oil! 30-60% Linalyl aceatate (30-60%), linalool (11-22%), Citral, alcohols, sesqueterpenes, alkanes, furanocoumarin (bergapten at 0.30-0.39%) the latter being the constituent that gives it its most distinct characteristic, and also creates the phototoxic risk. 

Bergamot is most frequently associated with tea, not just because it is used to flavour Earl Grey tea (an aromatized black tea infused with bergamot essential oil, and sometimes also lavender) — but also because of the high linalyl acetate content, which has a clear, elegant, floral-green tea-like quality (this molecule is also found in large amounts in lavender, petitgrain bigarade and clary sage oils). 

While bergamot shares some similarities with lemon, the latter is more acidic and fresh; and also even though both are top notes — bergamot is longer lasting than lemon, which evaporates rapidly. Bergamot develops into a bitter orange scent after an hour or so. The citrus aroma of lemon-orange (from limonene) does not reveal itself until the dry down (about 30 minutes or more after dipping the scent strip). Bergamot is softer, closer to neroli and petitgrain, and with an elegant, dry floralcy that is reminiscent of grapefruit as well (yet without the sulphurous qualities). 

Bergamot is one of the most sought-after citrus oil. It’s versatility and sparkle is invaluable. It is used in citrus eaux as well as a top note for floral, woody and oriental compositions. But perhaps its most intriguing role is in the original formulas of Chypre – where it was used to contrast the mossy, earthy-sweet notes of oakmoss and labdanum to create the many seamless compositions that this fragrance family includes. It is also a key component in the ambreine accord, where it is juxtaposed against vanilla, vanillin or ethyl vanillin. 

Bergamot blends well with almost all oils. Its citrusy and floral aroma makes it a very versatile note. It blends particularly well with: Black Pepper, Rose, Jasmine, Neroli, Orange Blossom Absolute, Orange Flower Water Absolute, Vanilla, Benzoin, Lavender, Juniper, Oakmoss, Labdanum. 

Caution: Please note that bergamot is highly phototoxic! If you are using this oil for skincare or body care (leave-on products such as body oil, massage oil, creams, lotions, etc.) please opt for bergapten free oils, labeled as “FCF” (which stands for “furano-coumarin-free”). However, the FCF oil loses a lot of the character, and is best avoided for fine perfumery. It really does not do bergamot any justice… Because bergamot is so common in so many fragrance categories, it would be best advised to never wear perfume of any kind on areas that will be exposed to the sun or tanning lights. Perfume should be worn on pulse-points that don't typically see the day of lights - behind the ears, on the wrists. Think twice if you apply perfume to any other area (i.e.: bend of the elbows and knees, on the chest, etc.) and hit the beach or the pool. You may get a burn if you do so. So either cover up those areas or avoid wearing fragrance before getting out sunbathing.

Examples for perfumes with dominant bergamot note: Shalimar, Chypre, Mitsouko, Charisma, Espionage, Moon Breath, ArbitRary, Fetish and more. 

Artemisia: Plant of Many Moons

“After the first glass you see things as you wish they were. After the second, you see things as they are not. Finally you see things as they really are, and that is the most horrible thing in the world.” (Oscar Wilde about "The Green Fairy" AKA Absinthe)

Artemisia is a genus of hundreds of species of plants from the compositeae (AKA asteraceae) family. It derives its name from Artemis, the Greek Goddess of the hunt, the woodlands and the moon. In folk medicine, it is considered a feminine plant, with protective powers to guard over witch's gardens, and healing properties especially in relation to the uterus. Hence the connection to Artemis: among the many duties of the virgin Goddess was to assist women in childbirth, and also she is considered the bringer of women ailment and also the one who heals from them.

Overwhelmingly bitter, artemisia is mentioned in the Bible seven times, as a symbol for extreme bitterness and suffering. Artemisia is used to flavour the notorious (and for the longest time, forbidden) Absinthe: due to suspicions about the thujone content being responsible for neurotoxicity and hallucinogenic effects, it was banned in many countries from around 1912-2007 (each country has its own strange relationship with this spirit, and all fingers pointed the blame on the flavouring plant, rather than the unusually high alcohol content, around 70%) . In those who do produce it, the level of artemisia is still often strictly controlled and regulated, despite the fact that scientific data shows that Artemisia absthinthum does not have a dangerous or toxic level of thujone.
Like most members of the compositeae family, it has an intensity that is almost cloying (compare to other species, such as Artemisia dracunculus, AKA tarragon; Artemisia pallens, AKA Davana, immortelle/helicrysum, marigold/tagetes and chamomile) has an intense, cloying medicinal aroma that is overwhelming in large quantities. 

Several closely related species such as A. alba, A. vulgaris, A. absinthium, A. arborescens all have the characteristic bitter flavour and intense aroma, silvery fronds and similar uses. Mugwort or Armoise, which is really the French word for Artemisia - both usually refer to Artemisia vulgaris.  Artemisias have a potent, herbaceous and bitter presence. In very minute quantities, it can have a surprising effect in perfumes, especially when paired with very sweet florals and sweet balsamic bases. Its use in perfume is mainly in Fougère compositions, where it works beautifully with the lavender, oakmoss and coumarin, adding another layer of bitter herbaceous quality.

Artemisia in Magic and Folk Medicine:

Wormwood (Artemisia arborescens) is one of the important monastery herbs, and is found wild in Israel near ancient Crusaders' forts, i.e. the Monforte (a Hospiteral fort by Kziv creek in Israel). Therefore it is believed that the crusaders brought it with them to plant in their own "monastery gardens" by these fortresses. Curiously, it is now one of the fragrant herbs planted in Muslim cemeteries, because it is believed that a good scent would be pleasing to the angels that judge the souls of the deceased.

Artemisia herb-alba is native to the Negev in Israel, and the bedouins in the desert used it as a general antiseptic, vermifuge, and antispasmodic. Also, it was used to treat diabetics, because its intense bitterness was believed to balance the excess of sugar and stimulate the liver and pancreas (much like other bitter herbs, such as germander, sage, etc.).

Mugwort (Artemisia vulgaris), AKA cronewort is a nerve tonic and a digestive tonic (stimulated bile production), increases menstrual bleeding, and to deal with pulmonary diseases and disturbances.

Mugwort is regarded as a plant with protective powers, and was planted in witch's gardens to guard them - as well as to announce them as medicine women and midwives - either as a plant in the garden, or in a planted pot or even painting on the door of urban witches. Mugwort and lavender are used together in dream pillows to balance their opposing actions of alertness/relaxation. This particular plant has broader leaves that are green on top and have a silvery underside (not all silver like the wormwood or absinthe plants). This silveriness alludes to the connection to the moon, and also wisdom of the crone.

Coastal mugwort (Artemisia suksdorfii) and Sagebrush (Artemisia tridentata) are used by First Nations in British Columbia (and the West Coast in general) to cleanse and purify the space in smudging ceremonies. It is interesting to note that cedar leaf, which has a very high thujone content, is used in the same manner. It was used as a prevent infections in wounds, for athlete's foot, as a headache remedy, and to stop internal bleeding. A. tridentata has most camphor, terpionoids and tannins, and its smoke was used to tan hides by the Okanagan's first nations people. Another type of mugwort, Coastal Sagebrush, AKA California Sagebrush (A. californica), is used in very similar ways to mugwort (A. vulgaris), to treat respiratory complaints (including coughs, colds and asthma), for pain relief (sprains, reumatism, muscle pain and more), to ease menstrual cramps, and assist during child birth. Its pain relief properties are powerful - applied as a liniment, it is much more effective and safer than opioid painkillers, and can even relief the intense pain from broken bones. 

Chinese medicine uses Moxibustion during acupuncture treatment, in which the practitioner would burn A. moxa as well as A. argyi on top of the needles which warms them up, and is supposed to activate the qi and strengthen the body. It is considered to help improve blood supply to the pelvic area, and also promote fertility. Chinese mugwort (A. argyi) is used by traditional Chinese medicine doctors mostly to treat women - to stop bleeding during mensuration, pregnagney or postpartum; but also to promote mensuration (many types of artemisias are used as emmenagogues). The essential oil is used to treat asthma, coughs and other respiratory issues via spraying at the back of the throat. The essential oil was proven to have antiseptic properties against several bacteria. 

A. apiaceae is another species that grows in China and when dried is used to treat vertigo, cold sweats and high fever. The flowers are used for treating headaches and for joint pain relief.

In Japan, yomogi heating pads filled with Japanese mugwort are used to keep the crotch area warm and cozy (I'm still trying to figure out when would that be actually comfortable), and yomogi water bottles are used for warming the pelvis in general and ease pelvic pain.  

Artemisia in Medicine:

The two main species that have known in the West for their medicinal value are the A. herba-alba (native to North Africa, and also grows wild in the deserts of Israel) and A. arborescens (also grows wild in Israel). Their high santonin content makes them especially effective against intestinal worms. They are also used to treat other digestive complaints such as stomach ache and nauseae, as well as colds, coughs, etc. 

Artemisia arborescens (Sheeba in Arabic) is native to the Mediterranean region and is enjoyed with black tea, especially in the wintertime, throughout North Africa and in Israel. derives its synonym wormwood from its ability to chase away worms from the digestive system. 

A. absinthium is a European artemisia, used in folk medicine to strengthen the body, ease digestion, reduce fever and remove intestinal worms. 

A. annua contains artemisinin, is the current most effective drug to treat Plasmodium falciparum malaria. 

A. capillaris has sedative-hypnotic effects, some say as strong as that of cannabis. Newer discoveries regarding artemisia show that thujone affects GABA levels and uptake in the brain, and acts very much like THC in cannabis does. 

Artemisia in Food and Flavour:

Artemisia has a strong medicinal flavour, and is mostly drank as a medicinal or warming and energizing winter tea in North Africa and among the Moroccan Jews in Israel. It is also drank as a beneficial tea with the name Yomogi and Ssuk in Japan and Korea respectively.
Kusa mochi (literally means "grass mochi") is a seasonal Japanese pastry for spring, which is flavoured with mugwort (it is softened with baking soda to remove some of the bitterness). Yomogi mochi is a sweet rice pastry flavoured with mugwort and filled with sweet red bean paste. Another type of Japanese pastry featuring mugwort is Hanami Dango, a trio of white, pink and green balls of mochiko served on a sewer, which symbolize the cherry blossom in its green leaf, bud and flower state.
Spirits and Liquors:
Artemisia absthuinthium was used to spice mead in Medieval times. In 18th Centruy England, it was used to make beer much like hops (whose bitterness - or more accurately, the chemicals that are responsible for it - is effective in preventing spoilage of the barley during the fermentation process.

Artemisia is used to flavour various spirits and wines, chief among them being bitters, in which it takes the role of a battering agent; in the bitter liquor pelinkovac (from former Yugoslavia); and is a key ingredient in two important and equally famous alcoholic beverages, which both were used originally for medicinal purposes: absinthe and vermouth. Artemisia absinthium in combination with fennel and aniseed, is used to flavour the green-coloured Absinthe spirit, giving it a distinctive anise flavour. Other elements, such as melissa (lemon balm), angelica, peppermint, coriander, veronica or star anise may also be used. Absinthe is traditionally served diluted with water, which is poured over a sugar cube through an ornate spoon. Once diluted, it takes on a milky appearance (due to the high content of essential oils within the alcohol). Sazerac, New Orleans' famous whiskey cocktail, is delicately flavoured with absinthe, by swishing or spraying the glass with the spirit before serving. I wonder if we'd need to wait a 100 years for the draconian restrictions on oak moss to lift.

Turns out that the dangerous reputation regarding absinthe (hallucinations, violence and seizures) is mostly a myth - and that although thujone can be a neurotoxin in high quantities, none of the absinthe of the past nor present presents such a threat, and the negative effects of "absinthism" are in fact to blame on alcoholism: absinthe was traditionally a very high in alcohol content (68-72%); and unfortunately, not infrequently it as made with poor alcohol contains the toxic methanol, and at times even with a toxic green dye. 

Vermouth began as a German wormwood wine Wermut is German for wormwood, and the word got bastardized as it travelled form Germany to Italy and from there to the rest of Europe and eventually the UK. Aside from wormwood, vermouths may be flavoured with herbs such as marjoram and hyssop, spices such as cloves, cinnamon, cardamom, coriander and ginger; as well as with citrus peel, chamomile, and with juniper and quinine.

Artemisia in Perfumery:
Artemisia herba-alba essential oil is green in colour, and I have not had the honour to smell it in person. Artemisia vulgaris essential oil is a clear yellow mobile liquid, and has an herbaceous, bitter, intense, offensive and aggressive even scent, reminiscent of cedar-leaf and sage. It is also lightly berry-like and musky with woody undertones. Hints of marigold and chamomile undertones as well. Waxy like candle and becomes more sweet and honeyed, floral after a while. Hints of peach stone. Artemisia's green, fresh, herbaceous qualities make it the perfect conspirator in Fougère and Chypre compositions, as well as foresty fragrances. Last but not least - tobacco and leather fragrances, to which it contributes an almost palpable bitterness that creates an illusion of chewing tobacco. It also finds its way into soap fragrances and is also a popular scent for Japanese bath salts and an addition to hot springs "spa". The key to using it is creativity and imagination: Do not use it as a main theme but in combination with other notes, where it will act as an accessory note to create a surprising effect.

I have tinctured fresh leaves of Artemisia arborescens and the result is a very clean, fresh and green aroma which I am now curious to work with both as a flavouring agent (in bitters) and in fragrance compositions.

Here is a very partial list of perfumes that contain artemisia/absinthe:
Bandit
Biche Dans l'Absinthe 

Bowling Green
Chrysalis
Coriolan
Cuir de Russie
Derby
Devin
Douce Amère
Feuilles de Tabac
Gaucho
Kouros

Polo

Without Words

Wrappings
Yatagan
Yerbamate

Vanilla Is The New Silver

Vanilla is synonymous with the aroma of pastry baking as well as pleasing the common taste of the masses. It is the most popular ice cream flavour in the world, and is what makes Shalimar and a myriad of other Oriental-Ambery fragrances so beloved. But vanilla as a spice or flavouring has not always been associated with sweetness. The Aztecs steeped their sacred cacao beverages with vanilla and chilli, and the savoury is practiced in contemporary Mexican cuisine. Due to climate change and natural disasters in Madagascar, the country that is responsible for the majority of the world's production, we may not be able to enjoy vanilla ice cream as often as we are accustomed to. At least not with pure vanilla beans.

The term "Plain Vanilla" is the simplest, most basic form of things, lacking innovation or pizzazz in its design or characteristics. "Vanilla Software" is code that is so generic it can be potentially sold to any client, but at the same time be rather unsatisfactory because the customization hasn't been put in place yet. "Vanilla Sex" is a rather judgemental term for conventional sex, alluding to the persons preferring it being unadventurous, unimaginative, and generally boring. 

True vanilla extract, however, is anything but boring! 

Up until the 15th Centruy, vanilla was closely guarded by the Totonac people - first people of Mexico. In the mid 1400s, they were conquered by the Aztec and used vanilla fruits to pay them. The Aztecs adopted "Tlilxochitl"and incorporated it into their ceremonial cacao libation (along with masa harina). In 1520, Hernán Cortés conquered the Aztecs and was greeted with this beverage. He took with him to Europe many of the botanical treasures he found, including cacao, vanilla beans, tomatoes and chilli peppers. It was not until about 300 years later though, that vanilla would produce any fruit - which happened in one of the French colonies in the Rénunion. But more on that later. 

The name vanilla originates from vainilla - a dimuniative for "vaina" (from the Latin word "vagina", meaning "sheath"). So "a little sheath" because of the shape of the vanilla fruit (or seed pods), which looked like a tiny sheath for placing a sword or a dagger. 

Botanical name(s): Vanilla planifolia

Synonyms: Vanilla fragrans, Common Vanilla, Mexican vanilla, Bourbon vanilla, Reunion vanilla, Madagascar Vanilla.

Other species of vanilla: Vanilla pompona (AKA West Indian Vanilla), which is grown in the West Indies, Central and South America. This variety is less known commercially. 

Vanilla tahitinesis (Tahitian Vanilla), which grows in the South Pacific (cultivated in French Polynesia), is possibly a hybrid between V. planifolia and V. odorata. It is speculated that it originated in Guatemala, and arrived in the Philipinnes by the Manilla galleon, and finally brought to Tahiti by the French admiral François Alphonse Hamelin. This vanilla species has a distinctively different aroma, more floral and less woody-animalic than the V. planifolia, and with a very sweet-pastry-powdery presence, reminiscent of heliotrope.

Most of the world's production (about 80%) of vanilla beans is in the island of Madagascar, off the southeast coast off Africa (the closest neighbouring country on the continent is Mozambique). In March 2017, the cyclone Enawo struck the island of Madagascar, damaging two of the largest vanilla-growing regions in the country. Because ripe and cured vanilla beans are such labour-intensive to produce, as you will shortly discover; and because new crops begin to bloom and produce fruit only when mature (which takes between 3-4 years), this cyclone has a global effect on the availability and price of vanilla. In 2018, vanilla prices have risen to 30-fold their price comparing to 2013 ($600 vs. $20 per kilo), which is more than the cost of silver! Prices have began to decline but are still prohibitively expensive, to the point that many ice cream producers are taking their vanilla-ice-creams off the menu or replacing it with artificially flavoured ones. As a result of this astronomical hike in price, crime has gone rampant in Madagascar, with the crops that remain stolen and vanilla farmers living in constant fear for their livelihood. Some measures have been taken, such as stamping each vanilla bean with the farm's serial code. But in reality, this hike has done more damage to the producers than any good (and of course the pastry chefs and natural perfumers aren't enjoying it either). Despite the grim predictions in 2017 that vanilla bean production (and prices) will be problematic for about seven years, and forecast now seems more optimistic. Additionally, more countries who can and have grown vanilla (some in Africa, such as Ghana, Ivory Coast, Cameron, and Nigeria; and India and Indonesia in Asia; and even Mexico) - are taking advantage of this gap and finding new markets. This is hopefully solving a problem that is not to blame on this one cyclone only. In reality, Madagascar's monopoly on vanilla was threatened by other poor crops since 2014. And it has for many years been a goldmine for various opportunists who use vanilla as a money-laundering channel, for example: illegal Madagascan rosewood traders would dispose of their cash by purchasing vanilla beans, a commodity in much demand that can easily be sold to about a dozen of intermediaries who distribute it world-wide. 

However, this cyclone's stark results has forced the world to take a closer look at the corruption surrounding the vanilla trade (as well as other commodities, such as cacao and coffee beans), and take more responsibility over how its done. It is a tragically ridiculous situation, when crops get such high prices and the communities who farm them are still living in extreme poverty and are increasingly threatened by crime.

Vanilla is a climbing orchid native to Mexico and Central America, and is the only orchid whose extract is used for its fragrance in perfumery (other "orchid" fragrances are usually manmade compounds, either imaginary or "fantasy" floral formulas, or based on real-life by using headspace technology - which recreates the scent the flower emits from synthetic molecules). Vanilla grows like a vine and needs to climb on a structure to come to its full potential of flowers and fruit. It may appear to be a parasite, because it supports itself on tree trucks with tiny and very strong hooks - but in fact it does not rely on the tree for nourishment, which it derives honestly from the soil and sun.  

Vanilla flowers are greenish-yellow in colour, with a diameter of 5 cm (2 in). The bloom only for a day, providing a very short window for pollination in the morning hours, in order for them to bear fruit. In their natural habitat in Mexico, the flowers are pollinated by the Mellipona bee - a tiny insect with very long trunks, who transfer the pollen from one part of the flowers to another (the anther to the stigma). The insect provide only a 1% pollination rate among the flowers - the remaining 99% drop to the ground the next day. This scientific discovery was made in 1836 by the Belgian botanist Charles Morren. He also tried, to develop a pollination alternative that will make vanilla a commercially-viable crop, but to no avail. His technique was too cumbersome. 

In commercially grown vanilla, the flowers need to be hand-pollinated even in its native country - because one cannot count on minuscule bees to do all the pollination and let the rare flowers go to waste. The technique for hand-pollination was developed in 1841 by Edmond Albius, a slave boy in the Réunion. He was only 12 years old at a time, and found a simple and quick solution using a blade of grass and his thumb to do the job. He remained a slave until 1848, when the French laws were changed and banned slavery. His ingenuity and contribution to the cultivation of vanilla (and as a result to perfumery and flavouring, and the entire world of pastry) was recognized and even gave him clemency after being five years in prison (to which he was sentenced after being caught stealing jewellery in his new job as a kitchen servant). However, he did not receive enough recognition and died in poverty at the age of 51.

The fruit grows only in plants that reached maturity and are over 3 m long. The fruit looks similar to tiny bananas or green string beans - but are not beans at all. They would mature on the plant only after 8-9 months of growth, but are picked at 5 when still green, and undergo a curing process that was learned from the First Nations of Mexico. Although vanilla curing methods around the world vary, they all contain several steps, which essentially are:

Killing: Stopping the plant's growth and encouraging the beginning of enzymatic action. Various methods are used, including heating in water, freezing and scratching - each of these produces slightly different aroma profile as it puts different enzymes to work. 

Sweating: hydrolytic and oxidative process in which the fruit is kept tightly packed and insulated as to keep the temperatures at around 45-65 degrees celsius. In order to do so, the fruit may be dipped in hot water or exposed to the sun. By the end of the sweating process (which is really a type of fermentation), the beans will gain the characteristic brown colour, but will still be too moist (about 60-70% water).  This process takes between 7-10 days. 

Drying: In the drying process, the beans will lose moisture down to only 25-30% of their weight. This process helps preserve the vanilla beans' aroma, and prevent them from spoilage. This process is the most sensitive, in which much of the vanillin can get lost from uneven drying. To prevent this, extra care is taken and the beans are constantly monitored for changes needed in their environment - they are moved from sun to shade, and being exposed to the air in various ways to ensure their quality remains consistent. This process may take several weeks. 

Conditioning: After all this process, the beans need to be stored for additional 5-6 months in closed boxes, and this is where they develop their final fragrance and aroma. Good beans should have about 2.5% vanillin content. 

Grading: Once ready, the beans are graded, sorted, bundled and wrapped to preserve their qualities. Grading systems vary, and include attention to the beans length, thickness, appearance (colour, sheen,  pliability which shows moisture content, blemishes, etc.). The highest grades are kept whole. The beans with blemishes or "defects" are treated to remove those visible, or if they are too dry they are saved for preparations in which appearance is not as important - i.e.: vanilla extract, vanilla paste. In fact, the drier vanilla beans are far more suitable for tincturing (producing vanilla extract), as they don't have water content to weaken the alcohol's solvent powers. 

Constituents: 1.3-2.9% vanillin, hydroxybenzaldehyde, acetic acid, acetaldehyde, isobutyric acid, caprice acid, eugenol, furfural, hexanoic acid, 4-hydroxybenzaldehyde, methyl cinnamate plus over 150 more molecules in trace amounts. Tahitian vanilla (Vanilla tahitinesis) would have a different chemical structure, much lower in vanillin. 

Vanillin (4-hydroxy-3-methoxybenzaldehyde) is a perhaps the most important component which gives cured vanilla and its product the characteristic flavor and aroma. Vanillin was first isolated from vanilla pods by Gobley in 1858. By 1874, it had been obtained from glycosides of pine tree sap, temporarily causing a drop in prices of natural vanilla. Vanillin can be easily synthesized from several sources, but most food-grade vanillin (which must be > 99% pure) is made of guaiacol - usually created by the pyrolysis of lignin (a by-product of the paper industry). 

Physical appearance & characteristics: Thick, dark brown, viscous liquid with vanillin crystals often forming, particularly in cooler temperatures. Powdery granular white particles typically float inside the dark fluid, but as the temperatures drop, it will become increasingly difficult to pour and white “needles” of the vanillin crystals will form inside the “empty” part of the container. In this scenario, a bain-marie is recommended to return the vanilla absolute to its pourable and more workable state. 

Odour description: Sweet memories of licking vanilla ice cream, discovering vanilla extract at my grandmother’s kitchen, baking cheesecake and other grandmotherly associations, scraping vanilla beans. Vanilla has a balsamic, rich aroma with a woody hint, very strong (it behaves like 5 fold its actual presence) - a little goes a long way. 

Volatility rate: Base note and a fixative 

Roles in perfumery: Fits with everything, as long as it’s not overdone - in which case it will dominate! Remember, every time you're adding vanilla, imagine you're adding 5 times the actual amount. Vanilla absolute is a key component in amber bases, ambreine accord, Ambery Orientals, in flavouring tobacco and giving tobacco fragrances their characteristic deep-sweet nuance. In Fougère vanilla absolute proves very useful in smoothing out the rough edges of all the herbaceous notes, and sweetening the bitterness of the oakmoss and coumarin notes. 

Vanilla in Flavour: Vanilla is the world's most popular ice cream flavour, and is used in the confectionary world almost in the same way salt is used in the savoury one. 

Savta Fausta's Homemade Italian Ice-Cream

Infinement Vanille Tartlet by Pierre Herme 

Perfumery Uses/Blending Tips: Vanilla goes with everything, but in particularly shines when paired with tonka beans, orris butter, leather notes, sandalwood, rose, frankincense, galbanum absolute, labdanum, styrax, bergamot, yang ylang, tuberose, tobacco, mandarin, sweet orange, blood orange, vetiver, oakmoss, patchouli and lavender (so no wonder it’s included in Fougère course). 

Vanilla may seem tame and agreeable, but in fact it fortifies itself overtime and can take over a blend. Keep in mind that whichever amount you put is equivalent to 5x vanilla. Which is a good thing - because vanilla is a very popular and costly material. If you find vanilla overbearing even in its tiniest amounts, consider using vanilla tincture instead, from the cured vanilla pods. Recipe for doing so appears in my book (formula 10.1.4). 

Examples: Shalimar (Guerlain), L (Lolita Lempicka), Immortelle l’Amour and Espionage (Ayala Moriel)

Formula 10.1.4 Vanilla Tincture 

36 g Vanilla Pods (about 16-18 pods)

100 mL Alcohol

Split the pods lengthwise and scrape the “seeds.” Finely chop the pods. Put in a jar and cover with alcohol. Shake frequently. Ready for filtering after a minimum of 1 month.

This is more concentrated than vanilla extract used in cooking and baking, but less concentrated than a 50% dilution of vanilla absolute, so it can give a nice, subtle woody-vanilla effect without being overpoweringly sweet.

- Excerpt From: Ayala Moriel. “Foundation of Natural Perfumery: A Practical Hands-on Guide for Creating Your Own Fragrances."