Cumin
Friday 26 February 2010 at 10:40 amI love curry. London is a good place for Indian food. Even the mediocre stuff is reasonably good. After years of New York's East Sixth Street for Indian, moving here made me realise how subpar the food was there -- no matter which restaurant I visited. There are lots of other types of foods that are great in the US, but Indian just wasn't among them.
I recall many visits during my mid-teen-years, with my best friend, to a place called Shabhag where we always had onion bhajis, vegetable samosas, vegetable biriani, naan and lassis. It was wonderful (but this may also have been the experience of two teenage girls getting to eat dinner on their own -- that frisson of freedom and intimacy), but I know now how vague the flavours were.
My ex-husband, who is British, called this the empire theory of food. So, in the US, things like Mexican are infinitely better than they are here, but the Indian is better here and Indonesian is very good in the Netherlands (if ever you visit Amsterdam, check out Tempo Doeloe on Utrechtsestraat).
And I am told the New York Mexican is not as good as that in Texas or California.
In fact, the Mexican food I've had here is searingly bland (is that an oxymoron?) -- no heat, little real distinction between flavours, an inability to make good guacamole.
But, even the best Indian I had in NY paled in comparison to your basic neighbourhood place here. And then I've never been to Southall in all the years I've lived here. Still, the glorious Keralan vegetarian restaurant in Stoke Newington, Rasa, always provided great taste surprises and enormous satisfaction.
Right. On to cumin in perfume, which is where comtemplating curry this morning has led me.
I love spice notes in my fragrances: cardamon and cinnamon are both appreciated. But I loooooove cumin. It's that pong lover in me. I don't know how many times I've wanted to test a fragrance because someone has said (either positively or negatively) that something has that worn knickers cumin thing going.
Cumin gives animalic in a somewhat different way than musk, civet or amber. To me, it's sharper than musk, a bit lighter than civet and and much less sweet than amber. Perhaps almost nutty as well. So, slightly sharp, slightly nutty, but still a very strong and on the good side of clean dirty, and perhaps ever so slightly manky.
It's great with the plum in Rochas Femme. It's interesting in the mostly, I find, unwearable Diptyque L'Autre, which is curry central. It was quite peculiar teamed with the cola note in a very cultish fragrance that had its five minutes of fame on the Makeup Alley fragrance board around five years ago (I can't recall the name -- I'm completely defeated on this). I know it was included in Alexander McQueen's Kingdom but I haven't ever sampled that perfume.
Where else?
It's a gentle pong in my beloved TF Scent. It's there as support in some Serge Lutens fragrances: Arabie, Cuir Mauresque and Santal de Mysore. Apparently it has a place in two great Carons, Yatagan and Le Troisieme Homme. It makes an appearance in the one Miller Harris fragrance I think is great (but wouldn't wear), L'Air de Rien.
Of the fragrances in the paragraph above, I haven't sampled Cuir Mauresque or Santal de Mysore. The rest I have and at the very least find interesting. I think Arabie would collapse into sweetness without the cumin.
I've said it a number of times on this blog and in a number of different ways: I don't like clean, innocent or gentle in my fragrances. I just don't get the attraction -- in particular of clean. Maybe I'm just hopelessly twisted.
In any case, no gentle fragrances here. No clean. No innocent. Thank goodness and thanks to cumin.