Osmanthus, a tree native to Southeast Asia, is now mainly cultivated in China. Its flowers – used in both cooking and traditional medicine – give off a sweet scent in the fall, reminiscent of apricot and tea.
In perfumery, where it has only been used for around 30 years, the absolute obtained after extraction of the petals is one of the few natural ingredients to offer a fruity note combined with a leathery facet that makes it so unique.
Discover the secrets of this little flower by journeying through botany, history, gastronomy, agriculture and chemistry without overlooking, of course, perfume and perfumers.