Chia Seed, Coconut Chocolate Pudding

As I typed the title for the post I wondered if anyone had distilled chia seeds, because if so these could be the ingredients for the start of a comforting, gourmand perfume!

Ever since tasting a sample of a chocolate vegan pudding from the Erewhon Market in Agoura Hills, I've been experimenting with making one that was just as good or better. Today I have finally succeeded!

During my many attempts I found that Let's Do Organic Organic Heavy Coconut Cream is an awesome base. Most coconut creams and milks have fillers like guar gum, in fact I have started noticing that many brands are even adding gums to regular whipping creams. Native Forest Organic Simple Coconut Cream is another good one but not quite as thick. Both these specific items have no fillers, but be mindful, there most coconut milks and creams products that do, thus, always read the ingredients on the label. I suggest avoiding purchasing the product from Amazon or Whole Foods since those two conglomerates support politics that are not good for people, humanity, and a sustainably lifestyle. I purchased mine from Thrive.

I started with a recipe I found on the back of a chia seed package and modified from there based on others I've been testing over the past six months, like this one.

Ingredients:
8oz Let's Do Organic Organic Heavy Coconut Cream, chilled for a few hours or overnight
1/4 cup  Chia Seeds
1 Tbspn Cocoa Powder
1 tspn Vanilla Extract
Pinch of Stevia herb
1 Tbspn Honey, Agave, Maple, Coconut or Yakon syrup for sweetening

Directions:
Scoop the chilled coconut cream into a bowl and using a hand held mixer, blend on a low setting. Next add all the other ingredients and mix again slowly increasing the speed until everything is well combined and has the texture of pudding. Your delicious healthy pudding is now ready to eat. I placed mine back in the fridge for a few hours because I used the Native Forest Organic Simple Cream which isn't as thick as the Heavy Cream. Enjoy and report back!

Tumeric Spice Tea

This morning I included turmeric root from our local farmers market in my chai  ☕ tea. Turmeric, which looks like ginger but is a brilliant orange like sweet potatoes, is known as a powerful detox and good for digestion in Ayurvedic medicine. I discovered tumeric milk ages ago at Hugo's restaurant in Studio City. Since then Greg and I have been making tumeric milk and our own blends using the dried powder with fennel seeds, cardamon and fresh ginger or variations on that theme. Healing foods, just like healing scents, are vibrant and add to our vital life force.

Now that I’ve found a source for the fresh roots I’ll be substituting those for the dried powder and also adding it to our smoothies.

For the tea this morning I gathered fresh tumeric and ginger roots, seeds of fennel, cumin and cardamon.

I then peeled the tumeric and ginger and grated them using my ginger grater from Sur la Table. I kept the peels since my friend and local nutritionist Hagit Ammer of Kitchen Rejuvenation made me realize how important and nutrient rich they are.

Next I opened up the cardamon pods and placed them into my mortar for some gentle grinding along with the fennel and cumin seeds.

It then occurred to me that vanilla would be a nice addition. Due to my work as a botanical perfumer I usually have vanilla pods on hand. For making a tincture and this tea I cut the ends off a pod, sliced the them length wise, cut them into inch sized pieces and then added it to the mixture.

All the ingredients were put into the infuser of my glass tea press which I then poured hot, filtered water over. I used the tea throughout the day adding an Indian black tea in the morning and later drinking it straight up.

My recipe was inspired by Hugos, our own blends and Feasting at Home, a beautiful blog by Sylvia Fountaine.

Tumeric Spice Tea

Ingredients:
1 Quart boiling, filtered water
1-2 Tablespoons grated, fresh ginger
1 Tablespoon grated fresh turmeric ( or ½ -1 tsp  ground)
1-2 teaspoons whole cumin seeds (or ground)
1-2 teaspoons fennel seeds (or ground)
1-2 teaspoons cardamon (or ground), I used four pods, removing the seeds.
1 sliced vanilla bean

Directions:
Place all ingredients in a glass tea press, infuse for at least 5 minutes before plunging. Refill the tea press one more time with boiling water. Ideally drink a total of two quarts in a day. If you do not have a tea press simmer the ingredients on low for about 5 minutes in a pot, then strain before drinking.

Enjoy and please share this post.

I heart you

Happy Valentines Day everyone! Intending you are all practicing random acts of love today, most especially on your self. Self love, in my opinion is the key to happiness and attracting more love into your sphere.

"Make the most of yourself, for that is all there is of you."
~Ralph Waldo Emerson

I've written quite a bit over the years regarding essences related to love, love potions, love stories etc. Here are a few links some good reads:

2010 Arcadia
2010 Perfume Illuminated: Chocolate, Wine and Roses
2009 A Rose will Bloom
2009 Love Notes
2008: A Red, Red Rose

Red Star illustration by Greg Spalenka

Perfume Illuminated: Elder

In the dry, hot dessert climate of the chaparral biome a pretty white to pale yellow flower blooms in the Spring. This native dweller goes by the name Sambucus mexicana, commonly known as Mexican elderberry or Tapiro. The Elder grows all over the world in diverse conditions depending on the variety, today we highlight the genus Sambucus for our ongoing Perfume Illuminated Project.

“Your mother was a hamster and your father reeked of elderberries”
- Monty Python and the Holy Grail

When I hear the word Elderberry I immediately think of delicious cough syrups that we have in the medicinal section of the pantry. The small berries grow in clusters are a terrific food source for local fauna, particularly birds. Prior to the berries, the tree produces tiny little flowers that resemble one large bloom.


Here in my local woods the native Sambucus mexicana has already started blooming in the area. We often see a plethora of the local community feasting on the plant including the cute native ground squirrels, hummingbirds, and butterflies. I haven't noticed the honey bees in there, but be more conscious this year and probably plant one of these on out lot.

While on a plant walk with my knowledgeable friend Meghan she mentioned that you can make fritters with the flowers of the native Elder. She also mentioned that the original people of this area of California, known as the Chumash, created clapper sticks made from Elderberry wood to make ceremonial musical instruments.

Since the plant that I have here outside my studio is not currently blooming I am not able to provide you with a description of the scent. I do however has a sample of a Elder Flower C02 from Bulgaria that I just recently received. This extract is from the European Sambucus nigra.

FRAGRANCE

The aroma of this essence is warm with carmel, hay and herbal notes. Other odors perceived in this extraction are: balsamic, tobacco, spice, chocolate and anise. According to Steffen Arctander there are also extractions of Sambucus nigra available to the botanical perfumer as an absolute, a concrete and an essential oil. In France the essential oil of dried Elder flower is known as " essence du surreau."

Speaking of the french, here is a snippet from Monty Python where the aroma of elderberries is used as an insult.

FLAVOR

Besides the use of Elder berries for cough syrups and the flowers for fritters the little fruits are also used o make a cooling cordial, jelly, jam, chutney and even ketchup!

Please journey over to Beth at the Windesphere Witch blog for more savory notes on the flavor of Elder.

Resources:
ElderBerry.ning.com Fabulous site for ElderBerry recipes and information.

Images: Elderberry Flower Fairy by Cicely Mary Barker, all other is ©Roxana Villa

Perfume Illuminated: Peach

Illuminating our post today is the fragrance and flavor from the fleshy fruit of the peach tree, Prunus persica. A native of China, the highlight of this tree is the pretty blossoms in Spring followed by juicy edible fruit in late Summer. The corrugated seed shell of the peach is like that of the almond, both of which are categorized in the botanical subgenus Amygdalus.

FRAGRANCE

In the realm of natural botanical perfume there is no peach essential oil, although I have heard of a pear extract coming out of the Bay area in California. There does exist a dark viscous peach leaf absolute from France. The substance is a bit challenging to work with due to its very thick and gooey nature. Some perfumers advocate diluting the absolute with alcohol before working with it. I prefer using the essence whole and diluting it into other essential oils. The aroma of peach leaf absolute is primarily herbaceous with a fruity character and subtle honey notes.


For our project today I thought we would delve into history and a preparation based a French apertif referred to as Vin de pêche, Peach Leaf Wine. This recipe would be best made early in the season so that you could capture the aromatic almond notes of the leaves. However, that might be tricky since there is no peach fruit yet. Thus, I suggest beginning the process early on with the leaves and adding the fruit and pit once they become available.

Vin de pêche, approximately 1 quart

Materials:
- Unsprayed, young peach leaves, about 40 is a good number, but will depend on your jar.
- Peach fruit sliced with the skin and the pit(s) crushed.
- An alcohol with as high of a "proof" as you can obtain. I use an Organic Grape alcohol, but something like Everclear or a high proof Vodka will do the trick.
- The container should be sterile, made of glass and have a tight fitting lid.
- Strainer
- Unbleached cheese clothe

1. Begin the process by cleaning with a damp cloth, make sure everything is completely dry before moving to the next step.
2. Place the leaves into the glass jar.
3. Pour the high proof alcohol over the leaves to cover completely. If you plan on adding fruit later on, make sure to add extra alcohol so that the fruit and leaves will all be covered.
4. Keep your jar in a dark cool space and shake daily.
5. When peach fruit is finally available, follow step 1 and two, substituting the fruit for the leaves.
6. Replace your jar in the dark cool space and continue to shake daily until the aroma is to your satisfaction. A full menstrum is ideal, although two weeks might just be enough.
7. When the aroma is to your liking, strain your maceration to remove all plant matter. You may need to do this a few times.
8. Now...use this summer infused base alcohol for the beginnings of a a true, authentic Peach Perfume or another fantastical creation from your vivid imagination.

I'll be back next Summer with mine!

FLAVOR

The Goddess of flavor Beth Shreibman Gehring awaits your arrival at the Windsphere Witch blog to share her gathered wisdoms on the flavor of Peach.

Images and text ©Roxana Villa, pilfering content is a violation of copyright, don't do it.

Perfume Illuminated: Lime

Perfume Illuminated is back with zesty and cheerful Lime! Might as well return in style with the marvelous little accent this green fruit offers to both fragrance and flavor.


Originating in the tropical and subtropical areas of Asia the Citrus aurantifolia is a small spreading tree similar to other citrus bearing plants of the Rutaceae botanical family. Bright, glossy green in color with neon yellow green pulp Limes can either be sour or sweet depending on the soil condition and climate of where they are grown. Limes were introduced to the West Indies via Spanish explorers in 1493, arriving to the shores of America in the 16th century.

Known as to prevent scurvy along with Limes sibling Lemon, the Annals of the Rheumatic Diseases document these vitamin rich fruits facilitate the prevention of arthritis.

FRAGRANCE

In herbal folklore Limes are associated with clearing negativity from a space, which might include ones head. For aromatherapy and botanical, natural perfume we have Lime essential oil, steam distilled or expressed from the peel or zest of the fruit. The green to pale yellow, clear essence has a jovial, uplifting quality. Lately I have had a bit of an obsession with Lime in fragrance and flavor. I have a new aromatic item appearing in the E-shop shortly which features this note, stay tuned!

The most valued essence of Lime is the expressed, also termed cold pressed, from the rind of the fruit. Extracts from different varieties and countries exist offering quite a diverse lime palette to the botanical perfumer. In culinary circles lime is used to boost and or bring out the flavors of other ingredients. The same property is also applied to Lime in natural and botanical perfume. Use lime with other citruses to boost and modify the citrus note. Lime also offers nice affects when paired with conifers, coriander, spearmint, rosemary, clary sage and an interesting contrast to an amber base.

LIME INFUSION

For today's associated DIY project let's make a Lime Infusion, sometimes called a Phytol. Infusions start with raw plant material, in the case of lime we will use the rind of the fruit where the bulk of the essential oil in contained. Since so many citrus fruits are covered with waxes I suggest obtaining organic fruit to avoid unwanted additives in your phytol and the food chain. Use a zester if you have one, or a grater to remove the skin. Make sure there no water content in the zest. Place the zest into a glass jar. Cover the rind with an oil such as jojoba, sunflower or olive and secure with a tight fitting lid. Place the jar outside in the full sun or next to a sunny window and shake everyday. After one to three weeks, or one full menstrum, strain the oil through cheese clothe to remove the plant matter and wahlah your phytol is now ready to use as a massage oil or a base for other aromatics goodies. If you make this infusion with olive oil it will serve as a delicious addition to salads and/or fresh bread. Store the infusion in a glass jar with a tight fitting lid, preferably in a cool dark location.

FLAVOR

Lime flavoring in food is used throughout many different cultures including Southwestern dishes of the US, Mexico, Vietnam, Thailand and Persia.

Now, off you go to the Goddess of flavor Beth Shreibman Gehring at the Windsphere Witch blog for her culinary magic illumination with Lime.

Images: Lime Postcard by Roxana Villa thanks to my great grandmothers postcards and the Lime photo by Darwin Bell, Exclusive crate label via CrateLablesonline, all other images by Roxana Villa.

Aromatic Journey: Lip Smacking Goodness

In the new Aromatic Journey post over at the Lillyella blog I posted a recipe for a handmade, all natural lip balm. This is a great alternative to the petroleum laced products on the market. Support creativity, handmade and NATURE!


This recipe will also work for a solid natural perfume. Below are links to the other contributions, just in case you missed them, Nicole has been kind enough to create recipe cards for each item posted.

Vanilla Orchid Bean + Vanilla Infused Oil base

Fragrance Families + Layered Spice Oil

Salt of the Earth + Bath and Body Salt Scrubs
Salty and Sweet
Love Notes: Scented Stationary

Image: Lip image ©Greg Spalenka, Pink Pot ©Roxana Villa

Ending week festvities

The past two weeks have been spent in much artistic splendor while my daughter Eve has been on her Spring break. We did a variety of creative and fun tasks together including cooking, painting, shopping, looking through old family photos, contemplating items for the house design, watching films, listening to books on tape, taking photos and drooling over pretty things at such wonder filled places like Anthropology.

Sunday morning we decided to venture once again to the Rose Bow flea market. I think this will become a monthly excursion for us. I very much like walking around looking for treasures. It's also a darn good place to people watch. During our excursion a Style Blog approached Eve to do a spontaneous film interview. They asked her about what she was wearing and her personal style, including who are her style icons? What a great question! I've been pondering how I would answer this question and will share soon.

Last month at the Rose Bowl flea market I found a small "shabby chic" type shelving unit for my studio. This time I found a sweet wrought iron bird bath that I will use as a prop for photos and events as well as in the garden. As I mentioned back in September I am shifting the style of our home and the finds at the Rose Bowl are great additions to our "Bountiful" style.


That night we choose to make "Pan de Yuca" once again, we made these delicious little rolls back in August after returning from Eucador. Yuca is a popular staple in the diet of the subtropics. While we were in Ecuador last summer we were served the root regularly. Yuca root is derived from the woody shrub Manihot esculenta, also termed Cassava. To make the Pan de Yuca look for Yuca flour at Latin markets, it can also be found at specialty stores as Tapioca flour, which is the same thing.

Ecuador: Hacienda, Into the Amazon, Amazona, Cotopaxi, Indigenous #1 and #2, Orcidarium
Bountiful in Venice
Anthrolpology
Rose Bowl Flea Market (be warned the link has a loud obnoxious ad, turn volume off or low)

Images: Photos taken at Bountiful in Venice, Anthropology in Pasadena and a clothing store in Glendale ©RVilla

Perfume Illuminated: Pepper

Pepper, known as the King of spices, features prominently as the main character in tales of the spice trade. Botanically named Piper nigrum this warmth inducing berry began its journey across the world from India some four thousand years ago.

A tropical vine, native to of the southern region of India, Piper nigrum produces a berry termed as black, white and green peppercorns. The different colors are derived from the freshness and processing of the fruit, all from the same plant.

Also warming and a digestive stimulant Capsicum fruitescens is the botanical name for another group of peppers including: "Capiscum, Cayenne, Chilis and Paprika."1

Both these peppers are under the planetary influence of the red planet, Mars.

FRAGRANCE

The palette of the botanical and natural perfume artist contains Piper nigrum essential oil distilled from the dried berries originating in India, Indonesia and Madgascar. There is also a C02 extract from India with similar characteristics. Black pepper is a top to middle note with a strong personality and thus must be used mindfully so that the blend is not overtaken by the warm, pungent aromatic. Schinus molle, pink peppercorn, essential oil from Peru has a similar aroma as the black but with "greener" aspect.

For aromatherapy synergies I have used black pepper essential oil in blends for arthritis combined with Vetiver and Juniper. Since it is a "warming" essential oil I like to use it during the cold months in the bath or for massage to stimulate circulation. For aromatherapy preparations that are more emotionally based I have combined Black pepper with Thyme, Elemi and Grapefruit to strengthen the will force.

Whether used for natural perfume or aromatherapy this essence requires mindfullness, like the pepper we use to flavor our food, just a small amount is all that is necessary. Consider pepper an accent note to your blend or perfume.


Black pepper is a note often used in the Oriental family of perfumes and for recreating the aroma of fresh carnations. Although carnation is available as an absolute from France it is a very expensive raw material. A basic formula for recreating the aroma of fresh carnation is the combination of these four ingredients:

• Black Pepper
• Clove
• Ylang Ylang
• Vanilla

When I was working on the botanical perfume called Aurora it began as a recreation of carnation using the four ingredients listed above.

The book "Flower Oils and Floral Compounds in Perfumery" by Danute Pajaijis Anonis contains several formulas for the creation of Carnation, albeit using synthetic aroma chemicals. It is possible however substitute many of the synthetic chems with accords and notes from botanical essences.

1 Culpepper's Color Herbal

Images:
Piper nigrum botanical drawing from 1832 has been digitally altered from the original found at Wikipedia.

Perfume Illuminated: Rosemary

"There's rosemary, that's for remembrance."
(Hamlet, iv. 5.)

Rosmarinus, meaning "dew of the sea" in Latin, is the first binomial name for Rosemary. The full botanical name is Rosmarinus officinalis. Part of the Lamiaceae (previously known as Labiatae) family, this evergreen flowering shrub has it's origins in the Mediterranean, specifically Spain and Morroco.

At today's installment of the Perfume Illuminated Project we will visit this fresh, herbaceous plant that features prominently in dishes of the Mediterranean region and perfume formulas of the past.

FRAGRANCE

Right now, along the back hillside the rosemary is in full bloom with tiny delicate, pungent, and camphorous blue flowers. The European honey bees and sweet little golden finches have been frequenting the slope covered Rosemary shrub frequently lately.


The needle like leaves are where the pale yellow essential oil is stored. For the aromatherapist and natural perfumer the steam distilled essential oil is available in different chemotypes. The chemotype (ct) is determined by the conditions of where the plant is grown and/or where the plant is within it's cycle. The chemotype of Rosemary found in Tunisia is Rosemary ct 1.8 Cineole Rosemary ct Verbenone tends to grow near the coast as in France and California. Each of the different chemotypes has a distinct quality to the aroma and varying therapeutic actions on the body.

The culinary odor of rosemary falls primarily within the herbaceous family of notes in perfumery with others such as Lavender and Sage. A fine quality oil will also impart woody, resinous and balsamic notes depending on the chemotype.

Rosemary in perfume has it's history as a main ingredient in "Hungary Water" a revitalizing preparation created for the Queen of Hungary during the late 1300's. Reputed as the first alcohol based European perfume, "Hungary Water", was the precursor to Eau de Cologne (EDC).

The original "Hungary Water" appears to have been a very simple tincture of Rosemary twigs steeped in wine for several days. Over the formula evolved with more herbaceous and some floral elements added in.

In Section III of the book "The Art of Perfumery" by Septimus Piesse the following formula is found for his interpretation of "Hungary Water":

***

By distilling the Rosmarinus officinalis a thin limpid otto is procured, having the characteristic odor of the plant, which is more aromatic than sweet. One cwt. of the fresh herb yields about twenty-four ounces of oil. Otto of rosemary is very extensively used in perfumery, especially in combination with other ottos for scenting soap. Eau de Cologne cannot be made without it, and in the once famous "Hungary water" it is the leading ingredient. The following is the composition of

Hungary Water.

Rectified alcohol,	1 gallon.
Otto of English rosemary,	2 oz.
" lemon-peel,	1 oz.
" balm (Melissa),	1 oz.
" mint,	1/2 drachm.
Esprit de rose,	1 pint.
Extract of fleur d'orange,	1 "

It is put up for sale in a similar way to eau de Cologne, and is said to take its name from one of the queens of Hungary, who is reported to have derived great benefit from a bath containing it, at the age of seventy-five years. There is no doubt that clergymen and orators, while speaking for any time, would derive great benefit from perfuming their handkerchief with Hungary water or eau de Cologne, as the rosemary they contain excites the mind to vigorous action, sufficient of the stimulant being inhaled by occasionally wiping the face with the handkerchief wetted with these "waters." Shakspeare giving us the key, we can understand how it is that such perfumes containing rosemary are universally said to be "so refreshing!"

***

FLAVOR: Beth Schreibman Gehring
Please continue reading about Rosemary at the Windesphere Witch blog

Perfume Illuminated: Chocolate, Wine and Roses

"You are the rose of me

in you I have lost myself utterly
your fragrance, as a breath from paradise
about me ever lies
I crush you to my heart with sutblest ecstacy
and on your lips I live, and in your passionate eyes."
~ Chettur

Long before paper valentines, male and female humans strove to inspire each others love and lust with potions and cocktails from the arena of the sensual. In today's contribution to the Perfume Illuminated Project Beth and I feature a heavenly triad to awaken the senses: Chocolate, Wine and Roses.

FRAGRANCE

In ancient Rome, where pleasure and luxury held extraordinary value, scented wines were created by macerating rose petals in fermented grape juice. During the feast of Rosalia, in honor of Roses, garlands and petals of the flower were used to adorn palaces and villages.


Roses, as other flowers, are the reproductive organs of the plant. As such they blossom open exuding their enchanting aroma to attract pollinators such as honey bees, moths and hummingbirds. In the Arab world, where the rose originates, glorious gardens have been created as an homage to the rose and a place for contemplation. In poetry, literature and aromatherapy the rose is associated with the human heart.

"The red rose whispers of passion
and the white rose breathes of love
O, the red rose is a falcon
and the white rose is a dove
But I send you a cream-white rosebud
with a flush on it's petal tips
for the love that is purest and sweetest
has a kiss of desire on it's lips"
~ O'Reilly

...you're in my blood like holy wine, you taste so bitter and so sweet.
Oh, I could drink a case of you darling and still be on my feet...
~Joni Mitchell

Wine also had his own celebrations in adoration of Dionysus, known as Bacchus in Rome, the god of agriculture and pleasure. Anthestêria, a three day long festival of flowers in honor of the mythic God and the arrival of the blossoming Earth.

Considered an aphrodisiac due to it's ability to relax the mind and cause an altered state of awareness wine is also pleasurable to the palette. For those who do not like wine or drink alcohol a lovely alternative is hydrosols, a by product of the distillation process. Hydrosols are now produced worldwide and are available in of virtually every plant that is distilled. My personal favorite is Jasmin sambac hydrosol.

"Love is like swallowing hot chocolate before it has cooled off.
It takes you by surprise at first, but keeps you warm for a long time."
- Anonymous

The third ingredient in this frothy trilogy is chocolate, from the cacao seed of South America. Rich, creamy chocolate offers physical pleasure to the palette and soothes the nervous system. This edible wonder began first as a frothy, spicy beverage in the rain forest of Mesoamerica, meaning middle earth. Discovered and brought back to Spain by conquistadors, the seed eventually was processed into the hard and delicious confection we adore today.

Cocoa butter, the vegetable fat from the bean used to make the gastronomical delight, is also used for ointments and toiletries. Moisturizing with a mild, warm chocolate aroma the butter is an excellent emollient used in creams, soap and solid perfumes.

Like Rose and Wine, Cacao was honored with many festivals in Mesoamerica and is featured in their creation myths. The Latin name for Cacao Theobroma meaning literally “food of the gods”. The Mayans and Aztecs saw a correlation between chocolate and blood. Chocolate as the blood of the Earth and essence of life.

Although I have not come across any old formulas for perfumes made of this menage a trois, there are historical references to the first liquid perfumes evolving from scented wines made with rose and orange flowers.


In botanical perfume we have the following ingredients related to our trio:

ROSE

• Rose otto essential oil, steam distilled from the petals of roses. Rose otto refers to Rosa damascena flowers.
  
• Rose concrete and absolute, chemically extracted from the petals of roses.
• Rose wax, a left over by product of the extraction process
• Rose hydrosol
• Rose hip and seed oil
  

WINE

• Grape alcohol, used as the base for liquid perfumes.
• Cognac essential oil, Vitis vinifera, White and Green.

CACAO

• Cocoa Absolute and C02, Theobroma cacao, extracted from the seeds.
  
• Cocoa Butter

For a liquid perfume I suggest a fragrance from the Floral bouquet family with a touch of Oriental. Use a base of Grape with these essences for the love potion:

- Rose absolute or otto
- Vanilla Co2 or absolute
- Cognac essential oil
- Cocoa Absolute or C02
- Rose geranium
- Bergamot
- Bitter Orange
- Ginger
If you want to take this more into a Mayan potion add:
- Black Pepper
- Cinnamon
- Hazelnut
- Honey Absolute
- Butter Absolute

FLAVOR: Beth Schreibman Gehring

Please continue reading about Chocolate, Wine and Roses at the Windesphere Witch blog

Fun related items:
Famous Rose Gardens of the World
The Worlds 50 Most Beautiful Gardens

Images: Nose and Mouth are old engravings on Parchment, Paintings from ArtMagik
The Shrine by William Morris
Gather Ye Rosebuds while ye may by William Morris
The Wine of Tokai from Luis Ricardo Falero
Roses of Youth by Henrietta Rae

Perfume Illuminated: Aphrodisiacs

"As the spirits of certain people hover music,
My soul, o my love! swims on your perfume."
~ Charles Baudelaire, "La Chevelure"

The word aphrodisiac comes from the name of the Greek Goddess of love and beauty, Aphrodite. This day, attributed to Aphrodite and ruled by Venus, we will take some tips from the Goddess, for she was a devotee of pampering herself and knew how to cultivate and inspire beauty.

FRAGRANCE

In aromatherapy circles "Aphrodisiacs" are essences which evoke a sense of relaxation and euphoria which then opens the doorway to a heightened state of sensuality. Most often these essences come from flowers. Morphologically flowers function within the plant to attract pollinators and for reproductive purposes. Examples of aromatics used in natural and botanical perfumery that are derived from flowers and considered aphrodisiacs are: Ylang Ylang, Jasmine, Neroli, Rose and Tuberose. The aroma of narcotic Ylang Ylang flowers top the list as the most powerful of the group. My teach David Crow taught me that Ylang Ylang has the power to put a woman into her physical body and relax, he suggested it for all blends evoking sensuality.

In floriography, the Victorian language of flowers, tussie mussies or nose gays were given to a beloved to convey a message. Small floral bouquets were gifted to a beloved as a piece of poetry that appealed to the eyes and the sense of smell.


Besides flowers, aromatics from spices are also found to arouse and stimulate passion. Derived from seeds which are associated with reproduction, in morphological terms they have the ability to shift and transform, unlocking obstructions. Allspice, Anise, Bay, Cardamon and Cinnamon are just a few on the long list.

Roots, associated with the base chakra, ground us to the moment and this earthly plain. As an anchor to earth, roots bring us into our won physical bodies. Essences derived from roots that are also aphrodisiacs are Ginger and Vetiver.

Dark and viscous, base notes with their earthy and musky aromatics have a similar quality as roots. Their depth, even in their cimmerian hues, convey mystery and conjure the shadow side.
These essences include Sandalwood, Patchouli, Vanilla, Peru Balsam, Myrrh and my favorite Labdanum.

With such a plethora to choose from, you can see why perfume is associated with sensuality and charming the God and Goddess within. For today I thought we would create a perfume devoted to Aphrodite. I selected essences mentioned above as well as those associated with the Goddess and Greece.



Labdanum
Oakmoss
Sandalwood
Patchouli
Peru Balsam
Myrrh
Seaweed Absolute

Rose
Jasmine
Ylang Ylang
Tuberose
Clove
Honey or Beeswax Absolute

Myrtle
Bergamot
Bitter Orange
Lemon
Black Pepper

Next week Beth continue our look at Aphrodisiacs by focusing on Chocolate, Wine and Roses.

FLAVOR: Beth Schreibman Gehring

Please continue reading about Aphrodisiacs at the Windesphere Witch blog

Aromatic Journey: Sweet and Salty

In today's Aromatic Journey post over at the Lillyella blog I posted a recipe that is tied in to my latest perfume endeavor chocolate.

Below are links to the other contributions, just in case you missed them, Nicole has been kind enough to create recipe cards for each item posted.

Vanilla Orchid Bean + Vanilla Infused Oil base

Fragrance Families + Layered Spice Oil

Salt of the Earth + Bath and Body Salt Scrubs

The Circle: St. Nikolaus

Sunday the eighth day in our Advent Circle also happens to be the feast day of St. Nicolas. In many regions of Europe children receive their gifts today.
The contribution to the Circle today comes to you in combination with my daughter Eve, who is now in the 11th grade.

St. Nikolaus

This morning when I exclaimed "Happy St. Nicolas Day!" to the family over breakfast Eve shared a little morsel from her German class this past Friday. Her Swiss German teacher mentioned that children in Switzerland are visited by St Nic who brings one large bag with gifts or hands out individual bags to each child.

Was bringt St. Nikolaus den Kindern in der Schweizi / What St. Nic brings children in Switzerland

Candy: die Bonbons
Oranges: die Oranges
Walnuts: die Baumnüsse
Tangerines: die Mandarinen
Cookies: die Kekse
Fig: die Feigen
Date: die Datteln
Peanut: die Erdnuss
Green Apple: der grüne Apfel
Pear: die Birne
Gingerbread Marzipan Bar: der Biber

Curious about the Gingerbread Marzipan I found a few links and also noticed that in Germany it may be called Lebkuchen. Please correct me if you know.

Lindt Marzipan Orange Bar

Ritter Sport Marzipan Bar

Marina Market - Bahlsen Orange Filled Lebkuchen

How to make your own Lebkuchen

Elisen lebkuchen - by Alfons Schuhbeck

for 40-50 cookies

½ t hartshorn (baking ammonia)
1 Tbl. Rum
40 g candied orange peel
30 g candied citron
200 g ground almonds
50 g ground hazelnuts
40 g flour
A pinch of salt
1 t. Lebkuchen spice
4 egg whites
190 g sugar
130 g. raw marzipan
40-50 Back Oblaten, 50 mm diameter (a thin, tasteless wafer made of flour and water)
150 g whole almonds
Glaze:
1 eggwhite
100 g powdered sugar
1 Tbl lemon juice
Dissolve the baking ammonia in the rum.
Mince the candied fruits as small as possible and combine with the ground almonds and hazelnuts, flour, salt, and Lebkuchen spice.
Add sugar to egg whites and beat until firm and creamy.
Break the marzipan into small pieces.
Add 2 Tbl. of the beaten egg whites and combine until it is smooth.
Stir in the dissolved baking ammonia and rum..
Alternate adding the flour mixture and the remaining beaten egg whites to the marzipan
At this point, the dough can be refrigerated for 2 to 3 days.
This will improve the taste as the flavors blend together.
When you are ready to bake:Lay out the Oblaten on a cookie sheet.
Don't leave too much room between them, just a comfortable half inch or so from each neighbor.
On each Oblaten, place a small mound of the dough, leaving only a very narrow rim of the oblaten free of dough.

It is optional but traditional to place an almond on top of each cookie.
The full recipe should fill two cookie sheets. Let the cookies rest on the sheets for at least a half a day.
Preheat the oven to 340 degrees F.
Bake the Lebkuchen for about 30 minutes. (Check on the cookies after 20 minutes and shift the sheets if necessary.)
While the cookies are baking, prepare the glaze. Combine the egg white, lemon juice and powdered sugar in a small bowl and stir until smooth.
Glaze the still-warm Lebkuchen, using a pastry brush.

Source: Alfons Schuhbeck's Weihnachtliches Backen (Christmas Baking)

If you have been following all the entries here in our Circle you will notice that Orange has become a common theme. We have many different essential oils of orange derived from the pressing of the peel. The most common are:

Sweet orange, Citrus sinensis  or sometimes Citrus aurantium, varietas dulcis

Bitter orange, Citrus aurantium, varietas amara

and

Blood orange: Citrus aurantium, varietas amara

In my experience as an Aromatherapy practitioner and a Botanical Perfume artist I have noticed that citrus is the most universal of all the scent families. Almost everyone, across the board, loves the smell of citrus, particularly orange.

Here is a journal entry from a December of 2007 which focuses a bit on how to deal with stress during the Holidaze. Perhaps there are a few pointers here that will make your holiday a bit more jolly.

Holidaze

Images: ADVENTure blogging banner and other graphics by Roxana Villa.