Coriander

Coriander is cool. It is a spice, but it is cool. When we think of spices, we think of warmth: nutmeg, ginger, clove, cinnamon. We picture roaring fires, winter warmth, or the tropical climes where these plants grow. Of course with some perfume wizardry you can turn these on their heads. But coriander is already cool. It is fresh, green, pungent, and evocative of the grass, the expanse of fields, the sweeping sea.

Our coriander scent is the coriander from the hills above Odessa on the Black Sea. Tall stalks holding celadon grooved seeds looking down at ships at port.

In the top you have the fresh, pungent coriander heightened by sappy green lime peels and the aggressive herbal scrawl of rosemary from Morocco (which is rounder than those from Eastern Europe). Cubeb seeds—the noble cousin to black pepper—give more dry musky round cool.

Clary sage takes the baton of herbal strangeness and runs it into the fresh heart. There in the heart is radiant ether—aquatic materials and the ubiquitous ambery cool of iso e super & co along with the rich hay like absolute of lavender. The base of green moss and unctuous musks hold together the lasting fresh cool of cool spice.