The Odorare Circle

Vanillin: from pod to molecule

Vanillin is the molecule that gives vanilla its distinctive aroma, but it exists in several forms that do not smell exactly the same. This article explains where vanillin comes from—vanilla beans o...

Woody or gourmand vanilla fragrance: how to choose

Vanilla has many faces: paired with tonka bean or caramel, it becomes gourmand; set against sandalwood or vetiver, it becomes dry and woody. This article details what distinguishes these two interp...

Best vanilla fragrance: our niche selection

There is no single best vanilla fragrance, but rather three very distinct families: gourmand vanilla, woody vanilla, and smoky vanilla. This article distinguishes these three profiles and offers, f...

Why is vanilla so expensive?

The price of vanilla is driven by a plant that cannot pollinate itself, entirely manual harvesting, and a drying process that can last up to nine months. Global prices add a rare degree of volatili...

Vanilla from Madagascar, Tahiti, Uganda: the differences

Not all vanillas are alike: Madagascar, Tahiti, and Uganda produce pods from different species with distinct aromatic profiles. This article details what sets Vanilla planifolia apart from Vanilla ...

Vanilla in perfumery: from pod to absolute

The vanilla you smell in a perfume has nothing to do with the green pod harvested from the vine. Between the two lies a lengthy process lasting several months: blanching, steaming, drying, curing, ...