As I sit here and write this article the jasmine sambac (Jasminum sambac) plants outside my studio window have just started their bloom cycle, slightly earlier than last year. For me this means that each evening or early morning until sometime in November I will be harvesting these little scented wonders and placing them into a mason jar filled with 190 proof, organic grape alcohol or a bed of fat. These are ancient processes, known as tincturing and a modern type of enfleurage.
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