Re: TOTD: 8/14/08 Do you flavor your food with aromatics?

[Guest guest]

> Want osmanthus icing for the cake? Well,

> what's holding you back?

Probably the fact it's so expensive.

[Guest guest]

> Want osmanthus icing for the cake? Well,

> what's holding you back?

Probably the fact it's so expensive.

[Guest guest]

Adam Gottschalk wrote:

>

>

>

>> Want osmanthus icing for the cake? Well,

>> what's holding you back?

>>

>

> Probably the fact it's so expensive.

>

>

Hi Adam:

Do you mean you don't have any? If you have some, just dip a toothpick

in - and wipe the toothpick tip off on the side of the bottle! - and

then swirl it in the icing. If you don't have any, email me and I'll

send you a titch - you have to experience it!

--

Anya

Anya's Garden http://AnyasGarden.com - perfumes, aromatics, classes,

consultation

Natural Perfumers Guild + blog with daily updates

http://NaturalPerfumersGuild.blogspot.com

1500+ member Natural Perfumery group -

http://health./group//

[Guest guest]

Adam Gottschalk wrote:

>

>

>

>> Want osmanthus icing for the cake? Well,

>> what's holding you back?

>>

>

> Probably the fact it's so expensive.

>

>

Hi Adam:

Do you mean you don't have any? If you have some, just dip a toothpick

in - and wipe the toothpick tip off on the side of the bottle! - and

then swirl it in the icing. If you don't have any, email me and I'll

send you a titch - you have to experience it!

--

Anya

Anya's Garden http://AnyasGarden.com - perfumes, aromatics, classes,

consultation

Natural Perfumers Guild + blog with daily updates

http://NaturalPerfumersGuild.blogspot.com

1500+ member Natural Perfumery group -

http://health./group//

[Guest guest]

>

>

> Anybody else perfume their food - naturally? ;-)

>

I use lavender EO in a lot of things, it goes with so many dishes.

Last night, we had dessert of shortcakes with lavender-oil infused

fresh blueberry topping & rosewater whipped cream. (when herb geeks

make dessert....)

I also use the toothpick trick with spearmint EO to amp up the flavour

of my mojitos, just a dip in the oil, and then smear it on the sides

of the glass before mixing the drink as usual. It seems to be more

cooling that way, than with just the muddled mint leaves.

-leavesofjoy / Micah

www.al-kemi.com

[Guest guest]

>

>

> Anybody else perfume their food - naturally? ;-)

>

I use lavender EO in a lot of things, it goes with so many dishes.

Last night, we had dessert of shortcakes with lavender-oil infused

fresh blueberry topping & rosewater whipped cream. (when herb geeks

make dessert....)

I also use the toothpick trick with spearmint EO to amp up the flavour

of my mojitos, just a dip in the oil, and then smear it on the sides

of the glass before mixing the drink as usual. It seems to be more

cooling that way, than with just the muddled mint leaves.

-leavesofjoy / Micah

www.al-kemi.com

[Guest guest]

Anya wrote:

> Anybody else perfume their food - naturally? ;-)

>

Hi Folks...

I'm not a big one for desserts, although I have occasionally done the

rosewater spritz into beverages...

There is an essential oil of garlic.....

Before anyone tries this....a warning....

This stuff is awesome...storing it can be problematic...

I keep mine bottle sealed, in two layers of sealed baggie, and then

sealed within a glass jar...And still can catch a whiff of it sometimes...

Use a drop or two to flavor 8 oz of olive oil for cooking purposes...

Also sprinkle a little of the " scented " olive oil on pizza sometimes....

Onion EO can be used the same way...

Origanum EO ditto...

Neither of these are as " amazing " as the garlic EO...

In addition, I'll use Origanum EO to " boost " what American grocery

stores sell as Oregano herb/spice....

--

W. Bourbonais

L'Hermite Aromatique

A.J.P. (GIA)

[Guest guest]

Anya wrote:

> Anybody else perfume their food - naturally? ;-)

>

Hi Folks...

I'm not a big one for desserts, although I have occasionally done the

rosewater spritz into beverages...

There is an essential oil of garlic.....

Before anyone tries this....a warning....

This stuff is awesome...storing it can be problematic...

I keep mine bottle sealed, in two layers of sealed baggie, and then

sealed within a glass jar...And still can catch a whiff of it sometimes...

Use a drop or two to flavor 8 oz of olive oil for cooking purposes...

Also sprinkle a little of the " scented " olive oil on pizza sometimes....

Onion EO can be used the same way...

Origanum EO ditto...

Neither of these are as " amazing " as the garlic EO...

In addition, I'll use Origanum EO to " boost " what American grocery

stores sell as Oregano herb/spice....

--

W. Bourbonais

L'Hermite Aromatique

A.J.P. (GIA)

[Guest guest]

Saffron, of course, and rosewater, and spearmint

extract, and homemade cardamon tincture, and zest of

fresh citruses, and perilla (shiso) oil [another one

for which the aforementioned Toothpick Swirl method is

best]. But by far the weirdest and most captivating

was:

Organic Whipped Cream flavored with ambergris

tincture.

It just took two tiny drops and the entire bowl of

whipped cream took on a very curious and lovely

quality. I have heard that ambergris is also good in

chocolate but I have not tried that. I figured that

two tiny drops of my own homemade ambergris tincture

would go far in whipped cream, and they did. I served

it atop a plain sponge cake.

Please note that should you ever come over to my place

for dessert, that I will inform you before serving you

anything with ambergris tincture in it!

Alfred

regally in San Francisco

[Guest guest]

Saffron, of course, and rosewater, and spearmint

extract, and homemade cardamon tincture, and zest of

fresh citruses, and perilla (shiso) oil [another one

for which the aforementioned Toothpick Swirl method is

best]. But by far the weirdest and most captivating

was:

Organic Whipped Cream flavored with ambergris

tincture.

It just took two tiny drops and the entire bowl of

whipped cream took on a very curious and lovely

quality. I have heard that ambergris is also good in

chocolate but I have not tried that. I figured that

two tiny drops of my own homemade ambergris tincture

would go far in whipped cream, and they did. I served

it atop a plain sponge cake.

Please note that should you ever come over to my place

for dessert, that I will inform you before serving you

anything with ambergris tincture in it!

Alfred

regally in San Francisco

[Guest guest]

> Hi Adam:

> Do you mean you don't have any? If you have some, just dip a toothpick

> in - and wipe the toothpick tip off on the side of the bottle! - and

> then swirl it in the icing. If you don't have any, email me and I'll

> send you a titch - you have to experience it!

I will try it. Osmanthus is in my top five.

This reminds me: sometimes I go to what I consider to be the best

restaurant in Portland: Paley's Place. Menu changes daily, and

especially seasonally. They have fresh home-made ice cream for

dessert. (And the best pomme frites ever: fried in duck fat.) Once

when I was in they were serving lavender ice cream. I expected it to

be like vanilla ice cream with some lavender thrown in. Was I ever

wrong--it was like fresh lavender in ice cream form. Incredible

success. Makes me think maybe they used some sort of extract. The ice

cream was in fact purple.

[Guest guest]

> Hi Adam:

> Do you mean you don't have any? If you have some, just dip a toothpick

> in - and wipe the toothpick tip off on the side of the bottle! - and

> then swirl it in the icing. If you don't have any, email me and I'll

> send you a titch - you have to experience it!

I will try it. Osmanthus is in my top five.

This reminds me: sometimes I go to what I consider to be the best

restaurant in Portland: Paley's Place. Menu changes daily, and

especially seasonally. They have fresh home-made ice cream for

dessert. (And the best pomme frites ever: fried in duck fat.) Once

when I was in they were serving lavender ice cream. I expected it to

be like vanilla ice cream with some lavender thrown in. Was I ever

wrong--it was like fresh lavender in ice cream form. Incredible

success. Makes me think maybe they used some sort of extract. The ice

cream was in fact purple.

[Guest guest]

garlic, cinnamon, tumeric, black pepper from a grinder, cloves, mints, vanilla,

maple counts sort of......fruit zests, I put some of those up in vodka and use

it in a pinch (its not as good but it will do in a bind), i do eat stuff like

nasturtiums and rocket in a salad but they dont have a smell....guess thats it.

evie

[Guest guest]

garlic, cinnamon, tumeric, black pepper from a grinder, cloves, mints, vanilla,

maple counts sort of......fruit zests, I put some of those up in vodka and use

it in a pinch (its not as good but it will do in a bind), i do eat stuff like

nasturtiums and rocket in a salad but they dont have a smell....guess thats it.

evie

[Guest guest]

Speaking of Osmanthus I just got an amazing oolong tea with Osmantus

flowers, brilliant!

Golden Guan Yin Osmanthus Organic

Golden Guan Yin Osmanthus Organic Oolong

This tea begins as a Wuyi Yan Cha, one of the most famous oolongs in

China. The Wuyi Mountains are believed to be the birthplace of oolong

style tea. These mountains have dramatic peaks and rocky cliffs upon

which the tea plants grow. They provide an ideal environment for tea

growing... A small window of sunshine each day, lots of moisture in

the air, sandy soil and fresh water springs. The leaves are hand

picked, twisted, and charcoal fired to produce a traditional loose

leaf oolong. The twisted leaves produce a robust and malty liquor with

a sweet, roasted finish. This oolong has the feel of the rocks and

cliffs it grows upon... Strong and sturdy. Wuyi Yan Cha is

traditionally used to improve mental acuity, to reduce fat, and to aid

digestion, it has long been used for its strengthening & healing

properties and for longevity.

This Wuyi oolong is organically grown from a special cultivar created

in honor of Golden Guan Yin, the Goddess of Compassion. Fragrant

osmanthus flowers have been added to the twisted oolong leaves to

impart an exotic fragrance. In China, Osmanthus is the flower of Love

and is used in many Chinese weddings. It is also the symbol for the

Chinese Moon Festival held every year in September. The name osmanthus

comes from the Greek words osma, meaning fragrant and anthos, meaning

flower. And this tea does offer a fragrant floral bouquet with a hint

of peach overtones. In addition to being an amazing hot tea, Golden

Guan Yin Osmanthus Oolong also makes a luxurious iced tea.

To fully enjoy these leaves we recommend steeping about one tablespoon

of leaves per 8 ounces of 180 degree water. Steep for about 45 seconds

on the first steeping, one minute on the second steeping and continue

to increase the time by about 30 to 60 seconds on subsequent

steepings... Enjoy!

1.5 ounces of Organic Osmanthus Oolong

http://www.blisssville.com/product_info.php?cPath=22_45 & products_id=164 & osCsid=1\

b1e1c80474757aab260769db0b5c4ab

[Guest guest]

Speaking of Osmanthus I just got an amazing oolong tea with Osmantus

flowers, brilliant!

Golden Guan Yin Osmanthus Organic

Golden Guan Yin Osmanthus Organic Oolong

This tea begins as a Wuyi Yan Cha, one of the most famous oolongs in

China. The Wuyi Mountains are believed to be the birthplace of oolong

style tea. These mountains have dramatic peaks and rocky cliffs upon

which the tea plants grow. They provide an ideal environment for tea

growing... A small window of sunshine each day, lots of moisture in

the air, sandy soil and fresh water springs. The leaves are hand

picked, twisted, and charcoal fired to produce a traditional loose

leaf oolong. The twisted leaves produce a robust and malty liquor with

a sweet, roasted finish. This oolong has the feel of the rocks and

cliffs it grows upon... Strong and sturdy. Wuyi Yan Cha is

traditionally used to improve mental acuity, to reduce fat, and to aid

digestion, it has long been used for its strengthening & healing

properties and for longevity.

This Wuyi oolong is organically grown from a special cultivar created

in honor of Golden Guan Yin, the Goddess of Compassion. Fragrant

osmanthus flowers have been added to the twisted oolong leaves to

impart an exotic fragrance. In China, Osmanthus is the flower of Love

and is used in many Chinese weddings. It is also the symbol for the

Chinese Moon Festival held every year in September. The name osmanthus

comes from the Greek words osma, meaning fragrant and anthos, meaning

flower. And this tea does offer a fragrant floral bouquet with a hint

of peach overtones. In addition to being an amazing hot tea, Golden

Guan Yin Osmanthus Oolong also makes a luxurious iced tea.

To fully enjoy these leaves we recommend steeping about one tablespoon

of leaves per 8 ounces of 180 degree water. Steep for about 45 seconds

on the first steeping, one minute on the second steeping and continue

to increase the time by about 30 to 60 seconds on subsequent

steepings... Enjoy!

1.5 ounces of Organic Osmanthus Oolong

http://www.blisssville.com/product_info.php?cPath=22_45 & products_id=164 & osCsid=1\

b1e1c80474757aab260769db0b5c4ab

[Guest guest]

I want to find an avocado EO or absolute, any suggestions? or is there such a

thing?

-

[Guest guest]

I want to find an avocado EO or absolute, any suggestions? or is there such a

thing?

-

[Guest guest]

tisjewel art wrote:

> I want to find an avocado EO or absolute, any suggestions? or is there such a

thing?

>

> -

None that I know of . I am making a perfume with tinctured leaves

of the variety of avocados that smell of anise, but that's about it.

Don't know of anybody else using this material, or producing it.

--

Anya

Anya's Garden http://AnyasGarden.com - perfumes, aromatics, classes,

consultation

Natural Perfumers Guild + blog with daily updates

http://NaturalPerfumersGuild.blogspot.com

1500+ member Natural Perfumery group -

http://health./group//

[Guest guest]

tisjewel art wrote:

> I want to find an avocado EO or absolute, any suggestions? or is there such a

thing?

>

> -

None that I know of . I am making a perfume with tinctured leaves

of the variety of avocados that smell of anise, but that's about it.

Don't know of anybody else using this material, or producing it.

--

Anya

Anya's Garden http://AnyasGarden.com - perfumes, aromatics, classes,

consultation

Natural Perfumers Guild + blog with daily updates

http://NaturalPerfumersGuild.blogspot.com

1500+ member Natural Perfumery group -

http://health./group//

[Guest guest]

None that I know of . I am making a perfume with tinctured leaves

of the variety of avocados that smell of anise, but that's about it.

Don't know of anybody else using this material, or producing it.

----------

Thanks Anya.  Seems like such a shame, maybe because it's more of a butter?  I

know there's an avocado carrier oil and avocado butter.

[Guest guest]

None that I know of . I am making a perfume with tinctured leaves

of the variety of avocados that smell of anise, but that's about it.

Don't know of anybody else using this material, or producing it.

----------

Thanks Anya.  Seems like such a shame, maybe because it's more of a butter?  I

know there's an avocado carrier oil and avocado butter.

[Guest guest]

>

> Anybody else perfume their food - naturally? ;-)

> --

> Anya

Goodness, what a lot of wonderful things folks are doing with their

aromatics! So far I've been too chicken to use my EOs, even though I

have Mandy's recipe book (Thank you again, Anya!). But I do use my

home grown lavender in my cooking and baking, and I make my own herbes

de provence mix that has my lavender and other herbs that I grow. I

also use rose water in my gulab jamun (I posted the recipe here in

message #14159) But I'd like to use my own roses one of these days.

Either from the enfleurage, or my tincture. Or maybe even just use

pounded up fresh rose petals. Yeah -- that sounds like the very thing!

Wow Alfred -- leave it to you to come up with the winner by a mile (in

my book). That sounds like the best whipped cream on the planet! And

you might remember that we discussed here in late 2006 that n

ladies used to put just a tiny bit of ambergris in the lid of the

teapot and that it made magic with the tea - for several pots' worth.

Thank you Anya for giving me the perfect solution to those times when

I'm cilantro-less. I get downright sad when I haven't any around, and

what I grow bolts so danged fast. (Yeah, yeah, just run to the store

and get some. The store's 12 miles away. It's a once a week thing.

So the EO just solved my problem!)

Oh -- and Adam, you could tincture dried osmanthus flowers too.

That's what I do with the ones that I get at the local organic

herbalist. That is, until my own osmanthus plant starts to produce --

I'm thinking next year it will...

This is one of my favorite TOTDs so far. SO yummy! Okay, so I admit

it, I'm a shameless foodie. Which has been interesting this year

because I've been on a really limited diet, with weird stomach

problems, so I've been living vicariously, checking out stacks and

stacks of food books from the library. I still can't decide whether

it's helping me maintain my sanity by letting me still indulge one of

my senses in luscious foods, or if it's serving to drive me over the

edge by tempting me with all the things I can't have... But I can't

help myself -- there's just so much lovely aromatic stuff that you can

do with food! Maybe it's like the folks who've backed off on exposure

to perfume ingredients, and live vicariously through the scents of the

mind while reading and writing about perfumes.

Thanks to everyone who's contributed so much so far. Wow! Who's

hungry? (My hand's raised...)

Andrine

[Guest guest]

>

> Anybody else perfume their food - naturally? ;-)

> --

> Anya

Goodness, what a lot of wonderful things folks are doing with their

aromatics! So far I've been too chicken to use my EOs, even though I

have Mandy's recipe book (Thank you again, Anya!). But I do use my

home grown lavender in my cooking and baking, and I make my own herbes

de provence mix that has my lavender and other herbs that I grow. I

also use rose water in my gulab jamun (I posted the recipe here in

message #14159) But I'd like to use my own roses one of these days.

Either from the enfleurage, or my tincture. Or maybe even just use

pounded up fresh rose petals. Yeah -- that sounds like the very thing!

Wow Alfred -- leave it to you to come up with the winner by a mile (in

my book). That sounds like the best whipped cream on the planet! And

you might remember that we discussed here in late 2006 that n

ladies used to put just a tiny bit of ambergris in the lid of the

teapot and that it made magic with the tea - for several pots' worth.

Thank you Anya for giving me the perfect solution to those times when

I'm cilantro-less. I get downright sad when I haven't any around, and

what I grow bolts so danged fast. (Yeah, yeah, just run to the store

and get some. The store's 12 miles away. It's a once a week thing.

So the EO just solved my problem!)

Oh -- and Adam, you could tincture dried osmanthus flowers too.

That's what I do with the ones that I get at the local organic

herbalist. That is, until my own osmanthus plant starts to produce --

I'm thinking next year it will...

This is one of my favorite TOTDs so far. SO yummy! Okay, so I admit

it, I'm a shameless foodie. Which has been interesting this year

because I've been on a really limited diet, with weird stomach

problems, so I've been living vicariously, checking out stacks and

stacks of food books from the library. I still can't decide whether

it's helping me maintain my sanity by letting me still indulge one of

my senses in luscious foods, or if it's serving to drive me over the

edge by tempting me with all the things I can't have... But I can't

help myself -- there's just so much lovely aromatic stuff that you can

do with food! Maybe it's like the folks who've backed off on exposure

to perfume ingredients, and live vicariously through the scents of the

mind while reading and writing about perfumes.

Thanks to everyone who's contributed so much so far. Wow! Who's

hungry? (My hand's raised...)

Andrine

[Guest guest]

>

> Speaking of Osmanthus I just got an amazing oolong tea with Osmantus

> flowers, brilliant!

When I was growing up (my maiden name is Szeto, a Cantonese surname)

we had osmanthus oolong all the time. Even now when I smell osmanthus,

I smell the distinctive smell of Chinese tea. (Just like when I smell

sandalwood, it takes me back instantly to when I was 6 and smelling

the fans carved out of sandalwood in my parents' wardrobe.)

You can get osmanthus oolong tea at most Chinese supermarkets. I've

also got a big batch of dried organic osmanthus flowers from one of

the Chinese tea sellers on eBay, and I've been tincturing this with a

fair amount of success. It's more leathery than the absolute, quite

smokey - might work in a man's blend. Also - Adam - cheaper!

Another fun thing - have any of you ever drank those little " balls " of

rolled up tea and flowers, that when you pour boiling water onto them

they open up the dried flower inside? They do various versions:

jasmine, chrysanthemum, osmanthus...

Abbie