Caloupilé

About Caloupilé

Caloupilé is the French name used for curry leaf, an aromatic leaf from the plant currently accepted by Kew as Bergera koenigii; Murraya koenigii is a synonym. The Different Company places it in the top of Oriental Lounge with bergamot and sweet pepper. The note refers to the leaf, not to blended curry powder.

Scent Profile

Its impression combines fresh green leaf, warm spice, a lightly citrus-like aromatic lift, and a gently bitter savory edge. It can feel both soft and piquant. Unlike a generic mixed curry accord, caloupilé has a focused leafy identity and can move between green, spicy, and subtly balsamic registers.

Use in Perfumery

The note can bridge bright bergamot to deeper amber, tonka, labdanum, rose, and satin-like woods. It gives an oriental structure a living leafy movement and prevents the base from becoming uniformly sweet or heavy. Used near the top, it also creates an intriguing culinary association without requiring the composition to smell literally like food. A note name records an intended olfactory effect; it does not necessarily declare that one raw material appears unchanged in the formula. The exact balance remains formula-specific, and perceived sweetness, greenness, diffusion, and persistence can change with dosage and surrounding materials. Unless the supplier or brand publishes the information, no botanical species, extraction route, chemical structure, or manufacturing process should be inferred from the name. Its catalog identity should therefore preserve the documented wording while separating verified source facts from sensory interpretation.