A perfumed fat obtained from flowers, either by “cold enfleurage” (diffusion of the flowers’ odorous compounds in the fat) or “hot enfleurage” (digestion or immersion of the flowers in the melted fat).
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A perfumed fat obtained from flowers, either by “cold enfleurage” (diffusion of the flowers’ odorous compounds in the fat) or “hot enfleurage” (digestion or immersion of the flowers in the melted fat).
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