Frangipani Quotes

“There is a smell, rich and sickly sweet, so pungent I feel as if I am being choked. A smell that is both new and curiously familiar. Notes of the most intense jasmine with a back note of vanilla and overripe mango.
The sea is too warm, and I cut short my night swim. As I pass through the garden, lanterns now glowing, the perfume has faded a little, it is less hypnotic, softer and more floral than before. Trumpets of deep-crimson hibiscus have closed for the night, chains of bougainvillea and a plant I do not know are the only ones in flower. It is this last from which the scent is emanating. Each blossom has thick white petals, crisp, like icing on a wedding cake. Almost too perfect to be real, the petals darken in the centre to a pale-yellow with a deep-saffron eye. Strangely, the scent is stronger from a distance than close up.
My mystery flower is frangipani, or if we are talking in botanical terminology, Plumeria, the name given to honor the seventeenth-century French monk and botanist Charles Plumier. I note that the almond filling known as frangipane was once perfumed with the extract, though we are a long, long way from Bakewell.
There are few perfumes I would call hypnotic-- tuberose, Casablanca lily, jasmine perhaps-- but frangipani is up there with them. I go back to my room, head throbbing, drunk on flowers.”
― Nigel Slater, A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts