Attar

SHAMAMA, also known as SHAMAMATUL AMBER, is a very well-liked oriental fragrance in the Middle East that is herbaceous, spicy, woodsy, and saffron-like. SHAMAMA is a crucial ingredient in the fragrances "Mukhallat" and "Bakhoor." It is beloved by the Indians as a scent and extensively utilized in the production of tobacco compounds and incense sticks. Due to its warm nature, it is also applied externally as a winter fragrance.

The creation of SHAMAMA is a highly classified procedure that has, at best, been described as involving the combination and water distillation of various aromatic herbs, spices, roots, flowers, seeds, woods, and essential oils to create a distinctively strong oriental scent.

It is Reddish-amber liquid with a strong, earthy, musky, precious wood,spicy, and resinous scent with outstanding tenacity.

The wild Kewra plant grows all over India's east coast. In the South Orissa district's Ganjam neighbourhood are the plants that yield the best floral bouquets. It's wonderful, calming scent makes it a popular ingredient in Indian cuisine as well as cosmetics more precisely, utilized in the creation of "Mithai." Our Kewra extracts—Atar Kewra, Ruh Kewra - Pandanus, and Kewra Floral water—are currently used to make a well-liked flavouring mixture that is surprisingly well-liked by Koreans and Chinese. Eastern cosmetic companies apply it to their fragrance formulas.

The Kewra Male flower is hydro-distilled over sandalwood oil, just like the Gulab Attar.

Kewda fragrance is like a symphony of sweet and floral scents, a sweet, soothing, honey-like odour.

The fragrance of Mehndi Attar is sweet and reviving, which makes it popular. Typically, henna flowers have four sepals. Its fruits have a diameter of 4–8 mm. These little white or pinkish-white flowers smell good. Henna is a member of the Loosestrife family and was originally from Egypt, which, along with India, Morocco, and Sudan, is still one of the major suppliers of the plant.

The process of distilling the flower from henna plants yields Attar Mehndi.

Mehndi attar, also known as henna, has a warm, spicy scent that is similar to clove oil.

With its connection to the "baked earth," Mitti Attar (Gill Attar) of Kannauj is unique in every way. Uses of the Mitti attar include pan masala compounds, personal care items, agarbatti compounds, and perfumery compositions.

The hydrodistillation of baked earth or earthen pots on sandalwood oil yields an incredibly fragrant and calming oil, much like all attar distillation techniques.

Mitti Attar's aroma resembles that of fresh rain, damp earth, or soil, which enhances your sense of inner peace and connection to the natural world.

The golden-colored, pollen-bearing structures of the autumn crocus (Crocus sativus), known as zafraan or Kashmiri saffron, are dried and used as a spice to flavor food and as a dye to color food and other products.

After the flowers are harvested, the stigmas need to be removed and allowed to dry for about 12 hours. One kilogram of saffron is produced from 15,000–16,000 flowers.

The fragrance of the flowers is sweet and honey-like.