Ever since I started the Pierre Benard Challenge back in May it has renewed my awareness of the scents around me. That might sound odd from someone who enjoys writing about perfume, but I tend to focus on the perfume under my nose. That leads to me missing the ambient world of odors around me. One thing this effort has done is to make me look up from the bottle and breathe in more consistently. Earlier this week after being outside in the early fall weather with the dogs I entered the house to the comforting smell of cinnamon. It completed a connection which I had not explicitly understood as this being the scent of autumn.
The reason the house smelled of cinnamon is a lot of our fall pastry cooking requires lots of it. If I were writing this twenty years ago there would just be cinnamon. Except I discovered there are many varieties of cinnamon all of which have their own flavor and scent profiles. We have four different kinds in our kitchen: Vietnamese, Ceylon, Indonesian, and Chinese. Just like the perfume ingredient oud, terroir seems to make a difference.
When it comes to apple pie the Chinese cinnamon is our choice. We tend to use the tarter apples in our pies, so this sweeter type of spice is used to take some of that edge away. For cinnamon rolls we want the strongest flavor we can get and that is the Vietnamese type. For my beloved snickerdoodle cookies it is the Indonesian cinnamon I mix with sugar to coat the dough in. For everyday use on my oatmeal or cocoa the mellow Ceylon cinnamon gives me just the bit of flavor I desire.
When I walked into the house this week there were two apple pies cooling. A cinnamon roll was waiting for me to have with my morning coffee. I thought this is the essence of autumn the humid scent of cinnamon from baking.
The perfume which gives me the same thrill is Estee Lauder Cinnabar. It has always been a fall favorite because of its cinnamon and clove heart.
I know for many it is the pumpkin spice mélange which provides the demarcation of summer into fall. In out house it is cinnamon which does it.