SIRACUSA LEMON: Originating in Kashmir, lemons were first brought to Europe via the Muslim conquests of the Middle Ages and the Portuguese and Spaniards later began planting it in the Americas. Characterised by its acidity, the lemon is today recognised for its many medicinal properties and its fresh, invigorating fragrance.
EBONY: Praised for its sturdiness and density, ebony is used to carve precious furniture pieces and refined musical instruments. Ebony trees are found in the tropical regions of the Old World, and are sought out for the enchanting smell that rises from their ashes.
FIG TREE: In France, figs were first harvested under Louis XIV. La Quintinie, the King’s gardener, planted over seven hundred fig trees of different varieties in the Versailles gardens, to satisfy His Highness’ taste buds. Fig leaves exhale an exquisite and beneficent vapour.
IRIS: Irises were the emblem of French Kings before white lily. First launched by Catherine de Medici, the fashion of iris perfume was embraced by many in the XIXth Century. Today it is a perfumery's golden asset. Powdery at heart, iris perfume is enveloping, comforting and gently sweet.
BAY LAUREL: Used in the past to crown the heads of kings, poets and winners, the Bay Laurel also used to be Apollo’s symbol in Antiquity. Nowadays, it is often used as an aromatic plant or for its anti-inflammatory virtues. Its perfume reveals a subtle and camphorated scent.
TOMATO: Sweet and fleshy, whether in the fruit basket or veggie pot, the tomato agrees with our palates, but not all palates agree on how to pronounce it. We say tomato…
SPEARMINT: The Spearmint, known for its refreshing and stimulating virtues is widely used in Mediterranean and Asian kitchens. It’s famous exhilarating and subtle scent is characteristic from North Africa’s souk markets and palaces.
PEAR: Typically narrow at the stalk and wider towards the base, the pear comes in a range of colours – green, brownish-green, yellow or red – and more surprising even, in a dark, heirloom variety, known as the black Worcester pear. This pear scented candle depicts the juicy, black fruit: its sweet, slightly gritty flesh is both firm and voluptuous.
TUBEROSE: In Italy, young girls were forbidden to wander around gardens where tuberose flowers bloomed, for fear their intoxicating smell would rob the girls of their decency. Enthralling scent of fruit and honey, the tuberose carries the intensity of love.
SANDALWOOD: Sandalwoods are wild fragrant trees with tenacious leaves that grow in India’s Mysore state. Its wood was often used in building temples that to this day have kept its penetrating scent. Sandalwood oil has been used as a remedy for ailments for over four thousand years, and is a common fixative in perfumery.
ROSE AMBER: Between the amber and the Damascus Rose, love never ends. Known as the “Queen of Flowers”, the Damascus rose was praised in Syria for the finesse of its scent and subtle elegance. Celebrated since Antiquity from China to Persia, rose, as a flower, is close to the divine. Also much valued from Antiquity to the present, amber – a fossilized tree resin – is revered for its sacred and opulent scent, as well as its somehow magical healing properties.
Between the Damascus Rose’s subtlety and Amber’s opulence, the marriage is intense: the fragrances meet again for a few hours behind a matte glass raspberry-colored.
ROSE MINT: Celebrate the surprising union between the Spearmint, deep green perennial plant, and the “Queen of Flowers”: the Damascus Rose. Discovered in Turkey, the rose proudly exhibits its exquisite corolla of petals in order to reveal the finesse of its scent. By contrast, spearmint offers freshness with its deep green serrated leaves and cob-shaped pink or lilac flowers. Characteristic from North Africa's souk markets and palaces, it stands out with its exhilarating and subtle scent.
When cold, the scent of fresh mint stands out and when warm, the soft perfume of rose prevails.
Weight: 185g / 6.5 oz
Burning time: 40 to 45 hours
Dimensions: H: 9 cm Ø: 7.5 cm
- Never leave a lit candle unattended, and do not burn one for more than 2 hours at a time.
- Always burn a candle until the entire surface liquifies, and allow it to solidify before re-lighting.
- Keep the wick trimmed to ¼ inch at all times, to avoid any black smoke. Gently re-position the wick while the wax is still molten.
- Always protect the surface on which the candle rests.
- Once only ¼ inch of wax remains, blow out the candle and let it fully cool before safely discarding it.