Vanilla

Origin

The cured pod of a climbing orchid first cultivated in Mexico and carried across the Indian Ocean to Madagascar and Réunion, where most fine vanilla is grown today. Each pod is hand-pollinated and cured for months before it surrenders its scent.

In the Air

Sweet, creamy and faintly smoky, with a balsamic depth far darker than dessert. In the base of a perfume it glows rather than sugars.