Certified Organic Frankincense Hydrosol

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It also functions as a gentle skin toner, particularly suited to those in humid climates and with mature skin; has anti-aging properties.

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Scented Jack O'Lanterns & Spicy Squash

As we count down the days and nights to All Hallows Eve I am happy to share one of my favorite annual "scentual" seasonal crafts!

Scented Jack O'Lanterns & Spicy Squash:

My Jack O'Lanterns not only look seasonal, but smell seasonal too! Having a pleasant, warm and luscious scented jack-o-lantern is easier than making pumpkin pie! This is also applicable for any kind of squash or melon you may be using as a Jack O'Lantern, not just pumpkins.

First I have to say that I have learned not to cut the TOP out of the
pumpkin to carve a Jack O'Lantern ... cut the pumpkin open from the
BOTTOM of what will be your face area and then you will never have the
top cave in from decay and they last longer .... I personally love the Jack
O'Lanterns with the stem as the nose :)

that being said ......

Simply score the inside top or cap of your pumpkin with a knife and then
rub the inside top portion of the pumpkin with a mixture of vegetable oil (any kind), pumpkin pie spice blend and a blend of essential oils - I like to use allspice, cinnamon, clove, ginger and nutmeg.

As the candle warms the inside of your pumpkin it'll release the aroma.
I am thinking of making a clove and citronella scented pumpkin to repel the trick or treating mosquitoes here in my part of TX.

Saliva and aromatic chemicals

I remember in elementary school learning about Helen Keller. Someone posed the question to the class "which one of your senses would you give up if you had to?". Unlike everyone else, my answer was NOT taste or smell, and I suppose it is not coincidental that in my adult life I use my nose professionally and I almost chose a career as a chef.

This morning I was reading about how bacteria in saliva can turn odourless sulphur-containing compounds from fruit and vegetables into aromatic chemicals called thiols and how they plan on using this bacterial action to flavor foods.

See the NewScientist article: For tastier food, just add bacteria

Have a gastronomical weekend!