Ginger CO2 smells intensely like freshly grated ginger root—sharp, peppery, and almost prickling on the nose. Imagine biting into a piece of candied ginger, then amplify that warmth and spice tenfold. It's simultaneously green and hot, with a subtle sweetness beneath the bite, reminiscent of the inside of the rhizome itself. There's a slight citrusy brightness that prevents it from being purely peppery, and an almost creamy undertone that distinguishes it from dried ginger powder, which would smell dusty and one-dimensional.
Ginger CO2 is extracted from the dried rhizomes of *Zingiber officinale*, primarily sourced from India, Indonesia, and Nigeria. Rather than traditional steam distillation, CO2 extraction uses supercritical carbon dioxide—pressurised gas that behaves as both liquid and gas. This method captures the full aromatic complexity without the heat damage of distillation, preserving volatile compounds like gingerol and zingiberene. The result is a more nuanced, truer-to-nature extract that captures both the spicy bite and subtle sweetness of fresh ginger.
Ginger CO2 functions as a potent spicy-aromatic heart note, adding warmth and complexity without dominating. Perfumers use it to enliven citrus or floral compositions, creating a subtle bite that makes fragrances feel alive and multidimensional. It bridges fresh and warm accords, often appearing in fragrances seeking an edgy, slightly daring character.
Surprising harmonies