Mission accomplished – tincture o’ rice

You may recall that a few weeks ago, I posted about trying my hand at tincture of basmati rice. Well, today it has been filtered, and is now ready for experimention in our perfumes.

Basmati rice fields - image from jollof-impex.com

Basmati rice fields – image from jollof-impex.com

But before I begin that process, I thought I’d tell you about the steps to make this tincture, and about the final result.

I started out with 500g of the best quality 100% basmati rice I could find (cost around $8 for the bag). I then lined a baking tray with unbleached baking paper, spread out the rice in fine layer, and roasted it at 120 degrees celcius for 15 minutes, stirring partway through to ensure even roasting.

Roasting the basmati rice

Roasting the basmati rice

I was careful not to roast at too high a temperature so as too maintain the fragrance and gentleness of the aroma.

After cooling completely, I half-filled a sterile jar with the roasted basmati rice, then added natural grape ethanol to fill the jar. The jar was left in a cool, dark cupboard for 3 weeks, during which time I shook it gently every few days, and tested the smell for potency.

Rice tincture - week 2

Rice tincture – week 2

Today, I filtered the concoction through a fine filter paper into a sterile dark glass bottle,

Hand-filtering the the tincture

Hand-filtering the the tincture

and here we have our final solution: tincture of basmati rice.

Filtered tincture of basmati rice

Filtered tincture of basmati rice

Although the initial tincture was quite cloudy, the final filtered tincture is lovely and clear, with a creamy aroma of basmati rice, and more than a hint of green coconut juice! (My brain is flowing with ideas….!)

And there you have it 🙂

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2013 – Year of the Ticture

Seems 2013 has started off in a slow “I’m-a-dozy-hippie” kinda way for me. But that’s OK. I think I’m not quite over 2012 yet (or, perhaps it’s not quite over me??).

image from nurhudahalim.blogspot.com.au

image from nurhudahalim.blogspot.com.au

Although my head is not yet in the game, my olfactory senses are off on their own little journey, and I find myself sniffing anything that doesn’t move (and some things that do) just to get a sense of them, and how I might extract their essences. (Tincture o’ fence, anyone??)

So while my head is still on vacation, my nose is writing this article for the love of all things odiferous.

It’s starting out with tincture of roasted basmati rice (I’ll be writing about that journey in specific detail soon), and then I found myself surrounded by giant peppercorn trees with their pink little berries of glory crying out for baptism in alcohol. Then, in our little veggie patch a few days ago, I realised I might be a little bit obsessed with the tomato plants (perhaps why they’re yielding so well this time around), and I think it’s more to do with the scent of the leaves than the fruit itself! (Ohhh…the smell of that green, earthy, bitter, salady, dewinesss…)

But, alas, Google wants to kill my joy with articles about the toxicity of tomato leaf, so that one might be a pipe dream.

And then there’s calendula.

DSC_0498

Like the nerdy little school girl who no-one pays attention to until suddenly one day she takes off her glasses and everyone gasps in shock and wonder, asking “Whoa! When did she become so hot??!” (And she always was BTW).

nerd

Calendula is my ugly duckling. Planted in place of insecticides, it was purely functional. And then I smelt it…And now I must have it in a bottle.

So it would appear that 2013 is going to be the year of the tincture for me. I can’t wait to  see what other goodies join the artisan ranks of mandarin peel & vanilla pod tinctures in my perfume kit …

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Are you a tincturer? Or hoping to become one? What have you successfully tinctured, or got your eye (or nose) on?