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By Nez
Collective Vanilla In Perfumery
‘Collective Vanilla In Perfumery’ by By Nez highlights vanilla as an indispensable ingredient in patisserie and as the embodiment of gourmandise. The pod is native to Mexico and later became established in Madagascar, where the majority of production is now concentrated. By grinding the pods into a powder and treating them with supercritical CO₂ extraction, a powerful extract is produced with a spicy, leathery, complex and textured character. The book explores the many facets of this plant through botany, history, gastronomy, agriculture and chemistry, whilst also focusing on perfume and perfumers.
‘Collective Vanilla In Perfumery’ by By Nez highlights vanilla as an indispensable ingredient in patisserie and as the embodiment of gourmandise. The pod is native to Mexico and later became established in Madagascar, where the majority of production is now concentrated. By grinding the pods into a powder and treating them with supercritical CO₂ extraction, a powerful extract is produced with a spicy, leathery, complex and textured character. The book explores the many facets of this plant through botany, history, gastronomy, agriculture and chemistry, whilst also focusing on perfume and perfumers.