Sichuan Pepper CO2 Extract (Robertet)
$15.50 – $347.00
CAS# 102242-62-6
Odor Description – Courtesy of Robertet – Spicy, rising, fresh, zesty-bergamot/mandarin, powerful, metallic, warm. Gives lift to floral notes.
Supercritical CO2 extraction process preserves light compounds and mitigates the green color from the pepper.
00030063-SICHUAN PEPPER_IFRA 51
Sichuan Pepper CO2 Fragrance Allergens
Note: Perfumer Supply House is strictly a reseller and not in any way an agent or distributor of Robertet materials.
Description
CAS# 102242-62-6
Odor Description – Courtesy of Robertet – Spicy, rising, fresh, zesty-bergamot/mandarin, powerful, metallic, warm. Gives lift to floral notes.
Supercritical CO2 extraction process preserves light compounds and mitigates the green color from the pepper.
Note: Perfumer Supply House is strictly a reseller and not in any way an agent or distributor of Robertet materials.
10 reviews for Sichuan Pepper CO2 Extract (Robertet)
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Susan Farber –
Received a sample of this and was instantly reminded of Bergamot, but with more complexity. It has many facets, including citrus, spice, and floral. I have the EO version which is linear and subdued. I can’t wait to experiment with this lovely oil
Yankiel –
A light, yet absolutely exquisite material. Definitely a Top note. Sichuan pepper CO2 surprised me with its multi-faceted odor profile, harmony, and delicacy. Here you’ll find notes of citrus (bergamot, orange, mandarin), nuances of exotic white flowers (ginger-lily, plumeria, tuberose, neroli), spices (cardamom, galangal, pepper), olibanum, and basil.
Use this material with abandon in fresh Orientals, exotic florals, Eaux Fraiches, neo- chypres, high class gourmands, and even in a baby’s fragrance… Yes, this product is that tender smelling! …Thank you Christine! : )
nolang –
It’s really nice! Smells exactly like Sichuan peppercorns! Much more true compared to the essential oil. It’s very thick stuff, I would imagine that it’s pretty tenacious. It might work well to extend bergamot or just to add a beautiful, unique spiciness. It could go well with oud also. I will probably use it with Viridiflorol in an oud accord Im working on. Thanks Christine!
alberto.florea –
Now this was a surprise, a pleasant one to be precise! It starts of with a mix of spices and citruses but also I can detect some berries notes. It is a complex one, at least in the first hour or so, not too much in the peppery direction but more in the fruity one, it’s not so sharp but it’s sparkly, I can also detect some cardamom notes. After that hour, the sparkling goes a bit and what remains is a really nice bergamot but with hints of spices. As it was mentioned, a good material to extend the bergamot and the tenacity of it is very good, 10 hours on the smelling strip and still going but now it has a dusty and dry facets.
Dutch –
Loving this piny, green and red faceted pepper! Wow! It’s bold and lends itself to so many styles of top notes. Complements woody and floral compositions, especially beautiful with violet leaf accords.
Tim –
Beautiful sparkling topnote. Exquisite, complex and very true to the natural material.
Emilija Povilanskaite –
Such a beautiful, unique top note – everyone loves it. Will repurchase.
m_buts –
It’ really great and absolutely different from an EO! Bright and powerful. Love it
Marco Antonio –
This pepper has an intense elemi-like sharpness at the opening which makes it as a top note domimant on the mix. It is unique and not similar to any other pepper extracts.
Roman –
Wow. I suppose I should briefly note that Sichuan ‘Pepper’ is not a pepper in the true since (Piper sp.) or the culinary sense (as in spicy). Rather, it is a member of Rutaceae, the citrus family, and has a zesty flavor profile typical of certain citrus while also having a tingling/numbing effect. It has wrongly acquired the name ‘Pepper’ in the western world because it is very commonly combined with chili peppers (Capsicum) both for added flavor and for a synergistic experiential effect with capsaicin.
Now, this extract is really something. There’s a local restaurant which serves Chinese cuisine (with an emphasis, I believe, on cuisine influenced by or originating from Sichuan), and one of my favorite dishes is their take on Hot dry noodles. This is a cold noodle dish with an intense herbal seasoning, and it places the flavor of Sichuan rue at the front and center. I am not quite sure precisely what they are doing to achieve it, but they produce some sort of concentrated Sichuan rue broth in which the noodles are tossed. It’s quite the olfactory experience, and it is one of the first things that comes to mind when I smell this extract.
This stuff has a strong, tart, herbaceous, complex, and intensely resinous smell. The scent alone has a mouthfeel. This is the sort of smell you might expect from cannabis, hops, or tomato – plants which produce voluminous quantities of powerfully aromatic secondary chemistry. I combined it with Vert de Citron, Atlas Cedar, and a few other supporting notes to produce a rather pleasing fresh-herbaceous scent. I immediately sourced some other very intense wood and “stinky plant” extracts with which I intend to combine this, and simply can not wait to do so. This will blend well with virtually any citrus, whether it is a mature fruit extract, floral extract, or petitgrain. I have also had some mileage from combining it with cognac.
Hands down one of my favorite extracts.