Jasmine, says the Parisian-born perfumer Frédéric Malle, “is like butter in French cuisine — add a little in the end or at the beginning and it will fill up the holes in your formulas.” This was one of the first lessons he learned at perfumery school in Grasse, he says, before starting his own fragrance house, Editions de Parfums Frédéric Malle, in 2000.

— Read more at Light, Jasmine Scents That Are Perfect for Spring at The New York Times.