Vanilla Veracruz Perfume: Spicy Green Jungle, Vanilla Orchid, Palo Santo, Cedar. A vanilla placed at its origin, the jungles of Mesoamerica

A vanilla perfume placed at its origin, the jungles of Mesoamerica, featuring materials native to the region.

Vanilla Veracruz perfume begins with a bright, spicy pop of green featuring Pimenta Berry (native to Veracruz) and Fresh Jungle Pepper. The multi-faceted Jungle Pepper is citric, green, and spicy all at once. Vanilla Orchids have a subtle Jasmine-like scent that enhances the rich, complex cured Vanilla Bean accord. As a nod to the sacred status of vanilla, a softly smoky Palo Santo Incense accord weaves throughout. Also native to the region, Palo Santo’s smooth, almost creamy scent enhances the Vanilla Bean accord’s texture, while the darker, more phenolic elements of the cured bean are augmented by the incense smoke. Lastly, Mexican Cedar Wood anchors us firmly to the geography of Mesoamerica.

Note Structure:
Top Notes: Spicy Green Jungle Accord
Middle Notes: Vanilla Flower and Bean Accord
Base Notes: Palo Santo Incense and Mexican Cedar Accord

Perfume Family: Green/Gourmand
Unisex: Yes
Contains True Animalics: No

Extra inspiration if you're curious to learn more.

The Totonac people of modern-day Veracruz, Mexico, are credited as the earliest growers of the Vanilla Planifolia vine. They considered vanilla sacred, “a gift from the gods,” and used it not only as a flavoring, but also as medicine. The lengthy and labor-intensive cultivation of the vanilla vine has changed little since ancient times. Since there is only one natural pollinator, the Meliponia Bee, every vanilla orchid must be hand pollinated—a skill that has been handed-down through many generations of indigenous farmers. The Vanilla Orchid blooms for a very short period, between 12 and 24 hours once a year. Each blossom must be hand-pollinated within this limited time frame. It takes roughly eight months for the beans to reach full maturity.

Initially, these vanilla beans possess neither flavor nor aroma; these are developed during the curing process. The unripe vanilla beans are partially dried. They are then repeatedly subjected to a sweating process within enclosed wooden boxes, after which they are slowly dried— “cured” for about a month. From “harvest to market,” it’s about a five- or six-month process, all by hand. Now you know why “real” vanilla is so expensive.