Ramblings on about natural perfumery . . . and other moderately related perfumery stuff, written
by Justine Crane, natural botanical perfumer, olfactogustatorian, writer, alchemist, and owner of The Scented Djinn perfume apothecary.
Monday, December 10, 2012
I've been dreaming up different flavors to add to my newest scent obsessions -- perfume marshmallows. The first batch I made I scent flavored with Velvet & Sweet Pea's Fleur de Caramel (have you smelled this stuff? No? You gotta, it's dreamy) because it already had that confection aura about it and I thought it would be a good match. One thing I've learned about marshmallow crafting with scent flavors is that they need a little aging as well for the scent flavor to 'set' properly. Biting a fresh mallow, as good as they are, with scent flavor added is like getting hit in the mouth with a sock full of quarters. Unmistakable flavor impact. After sealing them in a container and waiting a day or two, however, the flavor impact softens and mellows, leaving more of a vague impression of whatever perfumed ingredient was used to flavor it rather than -- yes -- that sock full of quarters experience. Unless, of course, you go bat crap crazy with the dropper and put in a few milliliters of scent flavor, in which case you might as well put the mallows in your armpits because they're pretty much useless for eating. That sock full of quarters becomes a duffel bag full of railroad spikes. So the wildest scent flavor I've done to date is the one I'm debating about putting up on Etsy -- because it's wicked tart and wildly sweet and not made for coffee or cocoa or any drink except maybe champagne or a sparkling white wine. Lemon and Orange Blossom Marshmallows are deliciously tart and floral -- there's a bit of citric acid in the coating powder which gives it a zing of sour before the sweet. Like those sour gummy worms, or lemon heads, or sour patch kids, but with a floral down tone at the end. The smaller the mallow, the more sour it tastes because there is less of the sweet orange blossom mallow to counteract the sour skin. So I cut these mallows bigger. I may just give them away as Yule gifts rather than sell them ... haven't made up my mind on that yet. In the meantime, I continue to experiment with gourmet scent flavors for mallows, some of which you will hear about, most of which you won't. Did you know the Egyptians 'invented' marshmallows? Crafty Egyptians. I stumbled upon the information while digging around on the 'net studying kyphi. Yes, the Egyptians were the first to make marshmallows, however, they made them with honey and marshmallow root. I'm seriously considering trying to make that version of marshmallows. Honey mallows sound divine, marshmallow root powder grit, not so much.