And blind me he did, in a way. The more he dug in, looking for salt answers, the more salt questions crept across his furrowed brow (I’m assuming, for dramatic effect). The salt flavoring, for example, on a salt and vinegar potato chip is - SALT. Well, at least that’s heartening from a health perspective. He also got together with a chef and they smelled all kinds of salts and low and behold the raw salt had a scent. But only a mild one. He reached out to several perfumers, one of which has a salt fragrance but could not pinpoint why - said it happened by accident. And yet another well-seasoned perfumer succeeded in living up to the rumors that this industry is a particularly secretive one. She said she knows exactly what the natural component is that makes a scent salty but she would not share it with me:
“She knows this very well,” writes my scientist friend. “And that she uses it in some of her fragrances, however it took her 6 months to learn and she won't just give away the secret. She said that if you wanted to take one of her web classes, if you pay close enough attention, that she does give you all the tools to figure out how to piece it together on your own.”
Old salt, in my eyes.
Meanwhile, my research and my nose - as I write this - lead me to a bottle of Sage: Salvia officinalis essential oil for a salty note. And seaweed absolute: Fucus vesiculosus. The latter is really expensive, so I might gather and distill some of my own.
There is always more to learn. And to do it in the name of salt, well, that’s just the kind of thing this salty savorer would do. Might my heart lead me yet again back to school?