We now keep reserves of strategic raw materials – such as vetiver, vanilla and lavender – selected on the basis of three criteria: they can't be synthesised, only come from a single geographical source and are needed in large quantities.

— A spokesperson from Givaudan, quoted in Perfume manufacturers must cope with the scarcity of precious supplies at The Guardian. Perfumer Thierry Wasser, in the same article, jokes "What was Jean-Paul [Guerlain] thinking of when he put so much sandalwood in Samsara?"

Vanilla, saffron, patchouli. For centuries, spices and flavorings like these have come from exotic plants growing in remote places like the jungles of Mexico or the terraced hillsides of Madagascar...

Now a powerful form of genetic engineering could revolutionize the production of some of the most sought-after flavors and fragrances. Rather than being extracted from plants, they are being made by genetically modified yeast or other micro-organisms cultured in huge industrial vats.

— Read more at What’s That Smell? Exotic Scents Made From Re-engineered Yeast at the New York Times. Hat tip to Steve!