Nagarmotha

Smoky, earthy and woody, with a peppery, slightly leathery depth.

• The strongest contribution to the scent of nagarmotha oil comes from rotundone – the same molecule that gives black pepper and Shiraz wine their peppery note. In red wine, 16 billionths of a gram per litre are enough to notice it.

The dried rhizomes are ground and steam-distilled. The oil consists mainly of sesquiterpenes such as cyperene; traces of ketones shape its woody, ambery character.