Ayala Sender creates intimate perfumes, perfumes which challenge and comfort, scents to stimulate the mind and body –
Or soothe the soul.
Our birthdays are very close [although I could happily be her mama!] –
And last year, right around springtime, Jasmine Pho appeared on the scene- a very limited edition.
Its description utterly seduced me; I ordered unsniffed.
Well…what would YOU have done?
You can’t very well tease me with culinary references; Ayala and I love to cook and bake.
Southeast Asian cuisine, laced liberally with sweetest sampaquita petals and Egyptian jasmine?
The woodiest, rootiest, grassiest base?
Surely I’d be mad to forgo this one.
And DH sweetly offered to rename it My Early Birthday Present…
Carte blanche!
Done deal 😉
Let’s look at the notes, à la Ayala:
Top notes :
Cilantro leaf, Green Thai Curry accord, Kaffir lime zest
Heart notes :
Sampaquita [jasmine sambac], Egyptian jasmine, basil absolute
Base notes :
Himalayan cedarwood, Vanuatu sandalwood, galbanum absolute, vetiver, orris, Siamwood.
Polarity fascinates me, and Jasmine Pho is polarizing.
I believe the deal-maker, or breaker-
Comes with the exquisitely herbal, zingy verdancy of cilantro.
Cilantro and I don’t have any ‘unfinished business’; I will joyfully dab it in my cleavage, put it in my frijolitos negritos, stuff it in my mandoo, and purée fistfuls of it in my salsa verde,…
But I have known many who wrinkle up their pretty noses at the mere mention of this fey-looking, feathery herb.
NO ONE I have ever encountered thus far detests basil, the ‘kingly herb’.
It is sublimely green, so fragrant it feels healing, with its anisic undertones.
[In perfumery, however- some prefer less of it , especially if anise, fennel , and such aren’t pleasantly perceived.]
Kaffir lime zest is tantalizing and tonic, as if we were treated to a tropical delight we rarely enjoy; it pairs with cilantro perfectly.
Thai green curry?
OOOOH!
If my gastronomic memory serves, we’re talking savory, spicy, and aromatic.
There are many recipes for this dish- but common ingredients include lemongrass,
galangal, shrimp paste or sauce, roasted cumin and coriander seeds, Thai chilis,
Kaffir lime zest, and garlic and shallots.
[My intuition senses that Ayalaleh omitted the last two ;-)! ]
The heart of the matter fairly sings with the fulsomeness of jasmine; sambac is a very different creature from the Egyptian variety.
Sambac is heady, fruity in its open-hearted ebullience; Egyptian jasmine is equally fragrant, but possesses a darker, more indolic loveliness in concentration.
In dilution, the Egyptian jasmine is a thing of pure joy.
Ayala’s brushstroke of basil only adds more olfactory interest.
I find the base brilliant.
We discover the dry woody [cedar] with the grassy [vetiver, galbanum ], and the voluptuously creamy, nutty woody [ Vanuatu sandalwood and Siamwood!], and the silvery woody [orris]
Sweet Ayala refers to her composition as “Floral Green “-
Which is accurate, but doesn’t do Jasmine Pho poetic justice, I think.
Brave, exultant, fresh and intoxicating..
On a hot summer night, you will swoon.
On a bitter evening in coldest winter, you will be uplifted and smile- with hope of warmth to come.
I love this unusual essence, and heartily applaud Ayala for her masterful blending of seemingly disparate essences.
This is what I live to smell-
More brave, creative ventures and risk-taking in The Perfumed World.
I don’t have a whole lot to spare, alas.
I wore most of it!
But I’ll gladly share a few drops to one dear reader-
And my recipe for salsa verde, for all 😉
[Which is easy, quick, and a delight for vegetarians and carnivores alike 😉
I’ll even add a variant for vegans…I was macrobiotic for many years, myself!]
Photo Credits:
Pho- goodreads.com
Ayalaleh- flickr.com
Cilantro- kitschow.blogspot.com
Kaffir lime – thaifarmcooking.net
Thai green curry- nibbledish.com
Jasmine sambac [ sampaquita] – marketplaceadvisor.channeladvisor.com
Ayala’s bottles- ayalamoriel.com
Brave New World – huxley.net
Pollo con cilantro – chefdelujo.com
–Ida Meister, Natural Perfume and Senior Editor
When commenting, please email michelyn@cafleurebon with your facebook name so we can send you Ida's recipe. Sample and recipe for salsa verde draw ends Friday February 18, 2011