are alcoholic or aqueous plant extracts. They are hardly ever used in the perfume industry today, but they are widely employed in the cosmetic and flavor industries.

substances used to bring perfumes and aromas to liqueurs or spirits (see: various procedures of essence extraction: infusion, percolation, maceration)

condensed flavors made as their source is distilled or pressed, then mixed with liquid. Examples are almond extract, rose water, etc.

Essences are concentrated flavourings that enhance the taste of food. Vanilla essence is a common flavour used in the baking of cakes and biscuits.

Concentrated, distilled oils that are administered usually externally through aromatherapy etc., and mostly only after dilution.

Concentrated liquids, usually diluted when used internally and externally. Feng-Shui Ancient Science of balancing elements within the environment to achieve an undisturbed flow of energy.

The ingredient which captures or emphasizes the top notes of natural products.