First: Back in late 2006, I stumbled across *fresh* ginger root essential oil at liberty natural. There were two - one from Madagascar, one from Indonesia. I immediately told my perfumery friends about it, and I used the fresh version in the kits for my students. Why the excitement?
|Fresh grated ginger - zest, fresh, hot, spicy fragrance|
I've used the aged, dried ginger EO, because it is valuable in perfumery and for food and drink purposes, but its soft character was just that, soft, comfortable, warm.
|Peeled, aged, dried ginger root being packaged in India.|
So, anyone who can help me source the fresh ginger EO will win three samples of my perfume, their choice of fragrance, or one four milliliter bottle of one of my food and drink oils. The line won't launch until next month. I'm keeping the list of oils private until then, but I'll let the winner know the list, so they can make a choice. :-)
Second: I now am going to sell the aged, dried oil as part of my food and drink line. I use it in drinks and baked goods, where it imparts a lovely level of flavor. If I'm going to call the fresh ginger well, fresh, so what should I call the traditional ginger oil? I've mentioned the word mellow to describe it, but I'm hoping somebody can come up with another name for me to consider. This will really help me, readers, I need your input.
Same prize as the First question - perfumes or food and drink oil of your choice.
Note: all the oils in my food and drink line are usable in perfumery, and they come from my own perfumery stock.
You must reply here to be in the drawing, and the drawing will be held Saturday, April 2, 2011.
Thanks in advance for helping me!