Tuesday, September 23, 2008

Body Odor No. 5 - making extracts -

The ingredients and the process of extraction





oil maceration (cooking the ingredients at 70 degrees in oil)

filtering onion


These ingredients above are processed in Holland.

From here the process took place in Istanbul, Turkey. The base components were already made in Holland, but I wanted to add a 'Turkish' touch to it. So I've extracted some food ingredients that are commonly used in the Turkish cuisine.

The point here is to select the ingredients that are comparable to 'base note' in the perfumery. For example, mint is used a lot in the Turkish kitchen but I have avoided it because it's too much 'top note'. It wouldn't appear in the body odor.


kebab in oil (maceration in progress)

Turkish parsleyhttp://www.blogger.com/img/gl.link.gif

Turkish parsley in oil

filtering sumac

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