Cloves (Eugenia Caryophyllata)

Spicy, floral, carnation.

Source

The tropical tree is native to the Moluccan Islands. Nowadays it is grown in Madagascar, Indonesia, the Philippines and Tanzania.

Extraction Method

Through steam distillation of the dried flower buds (called cloves). The flowers are hand-picked when the buds are ready to open out and turning pink. They darken and take on their unique final shape after three days in the sun. Clove essence is extracted through steam distillation of the leaves. The crown, which holds the clove, yields yet another essence characterized by a dry and spicy smell.

Uses

Used in any men's perfumes with carnation, amber and spicy notes. With food: Flavor enhancer used in breads, cakes, curry casseroles, marinades, wines, Indian sweets and Indonesian cigarettes.

History

Emperors from the Han dynasty forced their entourage to chew cloves as a breath freshener. Dicovered in ancient times, it later became a highly prized commodity and created intense competition between the Portuguese, the Dutch and the English to dominate the spice trade. Medicinal properties Reduces respiratory disorders when mixed with eucalyptus. Acts as an antiseptic and pain killer; used in dental care. During the Plague doctors tied a pouch filled with cloves to theirs nose to purify the air.

69 Extrait du parfum
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