Summer Spotlight: The Magic of Orange Blossom

If you have been in the Mediterranean in the Spring, you may well recall the heady aroma of orange blossom laced through warm nights spent outdoors. Italy, Spain, Tunisia, Southern California – all have ample supply of citrus trees whose fragrant white blooms herald a season of sunshine.

Used for millennia in bridal bouquets from Asia to Europe – both for its beauty and calmative properties – orange blossom has a long historical association with feminine qualities. As a beverage and cuisine staple, orange blossom water is prized throughout the Middle East for its distinct flavor and calming effect, finding harmonious blend in coffee, desserts and tonics – including “white coffee,” an infused beverage that calms the nerves and aids in digestion after a meal.

For perfumers, it is the bitter orange (citrus aurantium) in particular that is most prized. This aromatic sour fruit is also widely used in Persian cuisine to flavor soups, stews and sauces – and for French marmalade. Bitter orange peels are used to produce essential oil, its leaves bear petitgrain, and the flowers are used to make neroli and orange blossom absolute.

Orange Blossom is a favorite fragrance of Master Formulator Shalimar Luciano, who uses its subtle yet potent profile in myriad ways, layered with flower essences, essential oils and hydrosols.

Our Eau Fleurette Fleurs d’Oranger is a delightful melange of layered orange blossom – essence, oil and distillate – that can be used in a light spritz on the face and body, while our Orange Blossom Linen Spray is an exquisite refresher for linens and clothing. We especially appreciate these tonics in Spring and Summer, when fresh floral essences can cut through the heat to refresh our senses and lift our spirits.



Recipe: Tunisian Orange and Almond Cake

This modern twist on a traditional cake – often found under a glass in the cafes throughout Tunisian cities and towns – uses an orange blossom syrup for a delicate aromatic flavor. Link below


Link to Recipe: