Could say a bit more about the "royale/sultan style" cooking and what that necessarily entails and how it compares to other styles? Or perhaps link to another resource?
I’ll talk more about sultan and oriscent comparison here.
I am sure not ALL oriscent oils are immediately picked up as oriscent but I am here to say most are! And that signature is hard to explain. Here is my best attempt: instantly gives a vietnamese and a medicinal Chinese quality to any wood regardless of origin. So a strong artisan signature across the board. There is also a red quality to them. A rusted nail. Steel. Iron. Vibe. More importantly they are all extremely well rounded. Aged. Proper. Nothing out of place. No sonic wave top notes. They are regal. Intense but rounded and soft edge. Also they last forever. Exceptionally above and beyond other great oils. Oriscent oils again and again last longest on my skin.
I can say the same thing about “sultan” oils. But is more convoluted. Sultan as in any oil ending up under sultan category, or sultan as in the few year long exceptional NG wood based oils with many hundred Co fermented oils? Regardless of which, all sultan oils have extra everything. That’s the short answer. They are the loud punchy hifi system. Deeeeeep subwoofer with equally insane tweeter. Their Top notes are taha gen 3 like in instant mind buzz department. Thicker notes here though. More depth and fat and weight is sensed behind those glimmering top notes of sultan oils.
In sum:
sultan oils are oud on steroid. Oud gone CrossFit. Outward oils.
Oriscent oils are mysterious. Intellectual. Hypnotic Inward oils.
in cooking terms: sultan oils are bold cooking. American bbq. Kababs. Jambalaya, curries and Chili’s. Outstanding depths and bold flavors. Oriscent oils are more minimalism cuisine. Some traditionally minimal like sushi, some avant garde minimal like the molecular food and today’s 3 Michelin star scene...
Hope this helps.
Last edited: