A method of extracting fragrance from flowers by soaking them in odorless fat until the fat absorbs the scent.
From French 'enfleurage,' derived from 'en-' (in) plus 'fleur' (flower). A specialized perfume-making term that emerged in 18th-century France when the industry was flourishing.
Perfume makers discovered that some delicate flowers would be destroyed by heat, so they invented enfleurage—basically letting flowers infuse fat like expensive tea. It's still used for rare flowers and creates the most precious scents.
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