Re: [CH] (Fwd) Re: Spices

Michael Bailes (frgntgar@ozemail.com.au)
Wed, 3 Feb 1999 18:28:17 +1100 

At 12:22 AM +0000 2/2/99, Rain wrote:
>x
>FR>but the above ( Mimosa Gardenia  Lotus) are  unlikely to be essential oils.
>FR>They would more likely be perfume oils and every perfumer would have a
>FR>different formulation for each
>x
>No, I use straight mimosa EO
Usually sold as an absolute?
 for a number of things (none of them
>medicinal); you can get it from Penn Herb.  Nowhere near as good-
>smelling as a mimosa perfume oil would be; in fact, it smells a good
>deal like Desenex athlete's foot cream. :)  Gardenia EO is out there
>too   Is either germicidal/preservative, do you know?  (You did say
I doubt if it (EO)  is available except perhaps in very small amounts for
the perfumery industry. or research. It would be too expensive.
Mimosa is produced in France and Spain. I have never used it
>As for the Eco quote: yes, most plants are safe to consume in the
>right quantity.  But the safe quantity of an essential oil is
>frequently too small for a home user as opposed to a factory to
>figure out a safe dilution.  In other words, folks, don't start
>randomly trying to flavor your food with EOs without reading up
>on them first.  Some of the safest-sounding can put a whuppin' on ya.
>Yes i agree
I make a great Brandy Alexandra and the secret ingredient is nutmeg oil.
I stick  askewer in the oil and use this to stir the mix.

Michael Bailes.
Herbarist
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