Timut Pepper Oil

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Made in collaboration with Jean Claude Ellena when he was head of perfumes at Hermes, this wonderfully rare pepper oil is quite a surprise. With hints of styrax (and other balsamic notes on account of the material containing cinnamates), a coriander seed quality and a touch of grapefruit, this is a versatile and useful product and extremely beautiful. Recently discovered by perfumers and gastronomes alike, the French eat the Nepalese spice with Foie Gras where its pomelo and candied lemon nuances complement the unctuous texture of the goose liver. And being a close relative of the Sichuan pepper makes it a suitable alternative to that popular spice also. Blends with Styrax Oil, Styrax Resinoid, Coriander Seed, and Citrus Oils. Show more