Flor de laranjeira

Same tree country, same soft floral register. One is fat, one is only smell.

Flower and fruit off the same tree, minus the acid. Together they read as whole.

Both throw linalool and phenylethanol. The syrup carries what the heat would take.

The date is heavy and low; the flower water is the only top note that reaches over it.

Soaks the scented syrup and holds it. A sponge would just go sweet and wet.

Green nut against white flower; the oil slows the neroli down enough to taste it.

The fruit is a flower, so lean in. A few drops, or the plate turns to soap.

Floral water over kernel bitterness, the Levantine pastry counter in two items.

Floral top note on flat curd. Two drops, not ten.

Sharper and greener than rose. Levantine bakers pick a side and stay there.

Two aromatics that die on the boil. Add both off the heat or waste both.

Sweet root and floral water share terpenes. Morocco dresses the salad with it raw.

Peppery oil grounds the perfume; the fat also stops it evaporating in the oven.

Damascenone berry against indole flower. A quarter teaspoon for a whole bowl.

Floral distillate rides the butter; Provencal bakers never stopped.

Anethole and neroli are both sweet without sugar. Shave it raw, dress it wet.

Sweet protein takes floral where a fish would just smell of a soap dish.