Book: Vanilla in perfumery – Collective

Essential in baking, vanilla is the embodiment of indulgence. Originally from Mexico, the small pod crossed the oceans and spread to Madagascar where its production is concentrated today. Reduced to powder and treated by supercritical CO2 extraction, the pods produce a powerful extract, with a spicy, leathery, complex and textured character. Discover the many facets of this star spice: botany, history, gastronomy, agriculture, chemistry, without forgetting of course perfumes and perfumers.