Pea

Perfume houses harvest peas at peak maturity, usually in the early morning when the pods retain maximum moisture. Workers sort the pods, rinse them, and immediately crush them into a puree to lock in volatile compounds. The puree is blended with a food‑grade carrier oil and sealed in nitrogen‑flushed stainless steel containers to prevent oxidation. Cold‑pressing the mixture extracts the green essence without applying heat, preserving the delicate aldehydes that define pea’s scent. The resulting liquid is filtered through fine mesh, then stored at 4 °C until it is ready for formulation. Because peas lack a durable oil, perfumers typically use the fresh infusion within weeks, ensuring the note remains vivid in the final perfume.