Holiday Kitchen — Spice & Balsam (Set of Four)

The smell of holiday baking comes down to a short list of molecules: cinnamaldehyde from cinnamon, eugenol from clove and allspice, anethole from anise, and the sweet benzyl esters of a balsam standing in for vanilla and brown sugar. This set builds that kitchen accord from four single oils.

01 · The Set

• Peru Balsam, distilled (France) · 10 ml. The base: benzyl benzoate and benzyl cinnamate, soft, sweet and vanilla-like.
• Cinnamon Cassia (China) · 10 ml. The spice: cinnamaldehyde with a trace of coumarin, the warm note of cinnamon buns.
• Allspice Berry (Jamaica) · 5 ml. The heart: eugenol, the clove-and-nutmeg note of gingerbread.
• Star Anise (organic, Vietnam) · 10 ml. The lift: trans-anethole, sweet and liquorice-bright.

Bought separately, $73. As a set, $36.

02 · The Accord

Spice over a sweet balsamic base: a gourmand accord for the season of baking, with no sugar in the room.

03 · In Practice

The kitchen blend, for the diffuser: three drops of Peru Balsam, two of Allspice, one of Cinnamon Cassia, one of Star Anise. Cassia carries strongly, so one drop is enough.

Each oil is a full single bottle and works on its own or in other blends through the winter.

General information: For external use only. Cinnamon cassia, allspice and Peru balsam are skin sensitisers: use this set in the diffuser, not on skin. Keep away from heat and sunlight. Keep out of reach of children and pets. Avoid contact with eyes and mucous membranes.