Asafoetida in Perfumery. Discuss?
9 years ago
Hello everyone. I read a recent review of Cabochard in which one of our friends identified that Cabochard contains Asafoetida, and that it may be this note which gives this terrific fragrance it's character. Hmmm, I find this fascinating, and I think that it would make for a interesting discussion.
Here is the thing, Asafoetida stinks! If Asafoetida is used in fragrance it must be to support another note or accord. I doubt very much if it would appear as an identifiable note in it's own right, in fact I am confident that it would not.
Out of curiosity I have smelled Cabochard this morning, and I have smelled Asafoetida too. I love to cook Indian food, so I have Asafoetida in my store cupboard, although I use it very rarely. I personally can't smell Asafoetida in Cabochard, (which doesn't mean that it is not there). As I said, I would not expect to actually smell Asafoetida in any fragrance.
Asafoetida is used as a seasoning in cooking. It is used at the level of a pinch. Think of it as a flavour enhancer. Any more would overwhelm everything else in a really unpleasant way. It's usually used as powder but I understand that it is also used fresh where available. I am talking about Asafoetida powder here. If you get Asafoetida on your hands, it is very difficult to get off and it is really not nice. If it is not stored tightly and securely in glass it will contaminate everything else in your cupboard. If you eat too much Asafoetida, your skin and sweat will smell of Asafoetida.
How does it smell? It's difficult to describe, but here goes; try raw garlic, wild garlic flowers and roots, onions, and spring onions (scallions), concentrated and gone off, with a pungent, dusty, tangy, fetid smell. It is so strong and it is really stinky! ( I don't know anyone who wouldn't say that) I understand that some Hindu people traditionally used it as an alternative to onions and Garlic because those foods were prohibited, so that will give you some idea of it's qualities, although it is all that and more.
I would be fascinated to hear of the use of Asafoetida in fragrance. Does anyone know anything more about this?
Here is the thing, Asafoetida stinks! If Asafoetida is used in fragrance it must be to support another note or accord. I doubt very much if it would appear as an identifiable note in it's own right, in fact I am confident that it would not.
Out of curiosity I have smelled Cabochard this morning, and I have smelled Asafoetida too. I love to cook Indian food, so I have Asafoetida in my store cupboard, although I use it very rarely. I personally can't smell Asafoetida in Cabochard, (which doesn't mean that it is not there). As I said, I would not expect to actually smell Asafoetida in any fragrance.
Asafoetida is used as a seasoning in cooking. It is used at the level of a pinch. Think of it as a flavour enhancer. Any more would overwhelm everything else in a really unpleasant way. It's usually used as powder but I understand that it is also used fresh where available. I am talking about Asafoetida powder here. If you get Asafoetida on your hands, it is very difficult to get off and it is really not nice. If it is not stored tightly and securely in glass it will contaminate everything else in your cupboard. If you eat too much Asafoetida, your skin and sweat will smell of Asafoetida.
How does it smell? It's difficult to describe, but here goes; try raw garlic, wild garlic flowers and roots, onions, and spring onions (scallions), concentrated and gone off, with a pungent, dusty, tangy, fetid smell. It is so strong and it is really stinky! ( I don't know anyone who wouldn't say that) I understand that some Hindu people traditionally used it as an alternative to onions and Garlic because those foods were prohibited, so that will give you some idea of it's qualities, although it is all that and more.
I would be fascinated to hear of the use of Asafoetida in fragrance. Does anyone know anything more about this?