The stills used for steam distillation are displayed in this room. This is a very old process for extracting essential oils. In use since antiquity, this technique was perfected by the Arab world as early as the 8th century and remains a major technique in traditional perfume making to this day.
Hot enfleurage or maceration consists in infusing the flowers in previously heated fats. This technique, known since ancient times, has been enhanced over the centuries.
The cold enfleurage technique was developed for the most fragile flowers, such as jasmine or daffodil, which would not resist heating. Used widely in the Grasse region until the late 1950s, this technique involves spreading a layer of odourless grease on the walls of a glass frame, which is then covered with flowers. Enfleurage has today been replaced by modern techniques such as volatile solvent extraction or supercritical carbon dioxide extraction.