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Stora Skuggan is a Swedish perfumer that has tried to recreate the scent. From their website: > There were many attempts to cultivate Silphium, but they inevit
by mathewsanders 6y ago
Stora Skuggan is a Swedish perfumer that has tried to recreate the scent. From their website:
> There were many attempts to cultivate Silphium, but they inevitably failed. It would only grow wild in a limited area of the north African coast. This, in combination with its qualities as seasoning and medicine made Silphium the most valuable spice in the world, outshining both saffron and cinnamon. The demand for Silphium eventually became so overwhelming that it was harvested to extinction, and the taste and smell of the once greatest spice in the world were lost in time.
> Our rendition of this historical plant is created by researching surviving assumed relatives of Silphium, using aromachemicals (the molecular building blocks of scents) to create an accord that we feel represents what descriptions remains. This is set against a background of ancient incense, woods and leather.
I only wear perfume maybe a few times a month, but when I do this is one of my favorite fragrances to wear because it’s not strongly masculine or feminine.
Here is a scent profile for anyone curious: https://www.basenotes.net/ID26151758.html https://www.basenotes.net/ID26151758.html
- Erwin 6y agoWhile their normal perfumes are 130 EUR, they offer a 5-sampler for 30 + shipping, with their 4 other perfumes also having some quite interesting branding histories: https://www.storaskuggan.com/collections/all https://www.storaskuggan.com/collections/all -- I suppose a parfume you learned about from a wikipedia page is quite the hacker thing to wear!
- mcguire 6y agoThe culinary replacement (mostly) is asafoetida, which is not something I would think of as perfume. My personal description is "somewhere between sulpher, skunk and death." It's not really that bad, but it is pungent and will not leave your nose.
- kingo55 6y agoYes, raw asafoetida has an awful smell. However, cook it/roast it and it becomes palatable and the fragrance develops into something rather distinctive and compelling.
- washadjeffmad 6y agoIt's sulfur with notes of heat degraded rubber or scorched oil. Heated, it loses the pungent odor and has a flavor like mild, mellow onion with garlic, but not as distinctive as shallot. Everyone around you not enjoying it will still assume by smell that you're eating a bag of farts, but it's pretty good. I wouldn't rush out to replace the garlic and onion powders in your dry rubs with it or anything.