Yazhini ManimudiMung Bean Perfume
d’Annam Mooncake
Honey
Golden Syrup
Mung Bean
Salted Egg Yolk
Lotus Seed
Launched only last month, Mooncake is a gourmand with a blend of sweet and savory notes. It is inspired by the Chinese baked good enjoyed during the Mid-Autumn festival. Mooncakes have dense, sweet filling with a salted egg yolk in the heart to represent the moon and give the dessert a contrasting saltiness while avoiding being eggy. The perfume has a honeyed sweetness tempered by a milder, savory background. With some nuttiness, the sweet notes are more moderate than the notes would suggest. The mung bean offers its own unique sweetness with a powdery character.
Biryani Perfume
Wren Atelier Annapurna
Notes
Top: Coriander, Mint
Middle: Biryani, Sour Milk, Jasmine, Tuberose
Base: Leather, Sandalwood, Amber, Musk
Beginning with coriander and the peppery freshness of mint, Annapurna is in-line with the increasing popularity of the savory gourmand. The Biryani note holds all the rich spices that waft through the air when a plate of biryani is served. Sour milk helps with creating the memory of a cup of raita (tangly, lightly sour yogurt) usually served with the dish.
Garlic Perfume
Versatile Paris Culot Thé
Notes
Top: Garlic, Pink Berries CO2, Bergamot, Bucchu, Citral, Linalool, Mandora, Nutmeg, Black Pepper, Triplal
Middle: Linalyl Acetate, Benzyl Alcohol, Aldehyde C18, Coumarin, Damascenone, Floralozone, Folione, Geraniol, Ginger, Hedione, Ionone Beta, Jasmin Alcoolat, Black Tea
Base: Amyris, Globalide, Indol, Jasmolactone, Musk T, Osmanthus Absolute, Sesame CO2, Timberol, Vetiver, Ysamber K
As the name suggests, tea is the prominent note in Culot Thé with an overall fresh profile. Its spicy freshness is created by a blend of citruses, garlic, tea, wasabi, and black pepper. Blended with herbal notes, the sweetness of jasmine, and a woody base, the fragrance is quiet and comforting. The garlic isn’t anything to ward off vampires with– not strong. But it is present, giving a piquant accord that contributes to the intimate feeling of a kitchen and the memories shared there.
Yazhini Manimudi
