Indian Cold-Infused Perfumed Oil (Traditional Method)
A traditional Indian method of creating perfumed oils without distillation, using layers of fresh flowers and sesame seeds to extract fragrant essential oils. This cold-infusion technique produces jasmine, bela, or chumbræl scented oils through repeated layering over several days.
Ingredients
- 12 pounds Fresh jasmine, bela, or chumbræl flowers (Divided into 4 batches of 3 pounds each for layering; flowers should be fresh and fragrant)
- 4 pounds Til or sesame seeds, dampened (Seeds should be lightly wetted before use)
Instructions
- 1On a large tray (at least 2 feet square), spread the first batch of fresh flowers in an even layer about 4 inches thick, covering a 2-foot square area.
- 2Lightly wet or dampen all the sesame seeds with water, ensuring they are moist but not soaking wet.
- 3Spread all the dampened sesame seeds evenly over the flower layer, creating a layer about 2 inches thick.
- 4Place the second batch of fresh flowers on top of the sesame seeds, creating another 4-inch thick layer.
- 5Cover the entire layered arrangement with a clean sheet or cloth. Place weights at the sides to hold the sheet down securely.
- 6Allow the covered layers to remain undisturbed for 18 hours at room temperature. The flowers will infuse their fragrance into the sesame seeds.
- 7Remove the sheet and weights. Carefully remove and discard the old flowers from both top and bottom layers. Replace them with the third batch of fresh flowers in the same arrangement: 4-inch flower layer on bottom, sesame seeds in middle, 4-inch flower layer on top. Cover again with the sheet and weights.
- 8Allow the layers to remain undisturbed for another 18 hours at room temperature.
- 9Remove the sheet and weights. Carefully remove and discard the old flowers from both layers. Replace them with the fourth and final batch of fresh flowers in the same arrangement. Cover again with the sheet and weights.
- 10Allow the layers to remain undisturbed for a final 18 hours at room temperature.
- 11After the final infusion period, remove the sheet and weights. Carefully remove and discard all flowers. Collect the swollen, fragrance-infused sesame seeds.
- 12Place the swollen, infused sesame seeds in a clean oil press or mill. Press or grind the seeds to extract the perfumed oil. The oil will possess the full scent of the flowers.
- 13Transfer the extracted perfumed oil to clean, airtight containers or prepared leather skins (dubbers). Store in a cool, dark place to preserve the fragrance.
