Fragrance Profile: The Spices group is a familiar category of perfume notes, thanks mainly to their long-standing inclusion in food. Some of them have pride of place in any self-respecting kitchen spice cabinet, such as cinnamon, pepper, cloves, coriander, ginger. Others are more unusual, from the precious hand-picked saffron, to tamarind and caraway and the very gentle, rose-hued pink pepper. True spices are always dried, but there are some herbs which have a spicy tang to them, such as oregano. These can be used ...Read More both fresh or dry. Spices are classified as "hot/short" (intense and burning for a short duration) such as cinnamon, and "cold/long" (gentler, giving a cooling sensation rather than burning, with a prolonged aftertaste) such as coriander, caraway and cardamom. This helps the perfumer give the desired effect when handling spices according to his or her concept of a fragrance. They can be coupled with similar materials to reinforce their message, or they can provide a juxtaposing element. Less