Galbanum absolute

Harvesters climb the rugged slopes of northern Iran in late summer, hand‑picking the flowering tops of Ferula gummosa. They cut the stems and allow the plant to exude a milky gum, which hardens into resinous nodules. The raw gum is air‑dried, then shredded and placed in a stainless steel extractor. A food‑grade solvent such as ethanol percolates the material, dissolving the fragrant molecules while leaving behind woody fibers. After filtration, the solvent evaporates under reduced pressure, leaving a thick, amber‑colored absolute. The process preserves the full spectrum of green, bitter, and resinous compounds that define galbanum. Producers store the absolute in amber glass, sealed tightly, and keep it at 15 °C to prevent oxidation. Typical yields range from 0.3 % to 0.6 % of the original gum weight, making the ingredient both precious and carefully managed.