An airy and soft floral with powdery, sweet and woody aspects. Violet flowers are responsible for the sweet and powdery facets whereas Violet leaf imparts a cut grass and fresh cucumber feel.

Central to the chemistry of Violet is  the compound ‘ionones’ which tend to literally switch off our olfactory receptors (temporarily) giving Violet its fleeting and desirable quality.

Violet (or Viola odorata if you want to sound fancy) are distinguished by deep violet or white petals, favoured by aristocracy, notably Napoleon Bonaparte who wore it into battle.Violets are also widely used to garnish foods and as an ingredient in desserts. It shares some olfactory characteristics with Orris which also contains the ionone compound.

Violet pairs well with notes of Rose, Wood and Oriental.