Ingredients from nature
Roses, lilies, basil and mirth, tree resins, roots, aromatic seeds and oil from omphacia, green olives and juice of agresta, unripe grapes, were the base ingredients of fragrances prepared in the tabernae, retail shops, and oficinae, workshops, discovered in the ruins of Pompeii. A further information comes from the botany of the those times where it becomes obvious that plants were routinely used in food and beauty preparations but also as remedies. The specialists were the olearii and the unguentarii, the noses of the times, both dealing with scented concoctions.
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FLOWERS, PLANTS, HERBS and SPICES
Roses, lilies, poppies, violets were recurring in many blends and gardens had oleanders, laurels, palms and some fruit trees such as lemon, strawberry and cherry ones to supply scented leaves, flowers or fruits. Together with imported spices such as myrrh there was quite a choice of fragrances from local flora: the powdered rose petals constituted the diapasmata to sprinkle or burn. The powders were used in association with fennel, myrrh and incense extracts in oil or sour grape juice to become the base for Rhodinum the most diffused fragrance, perhaps the least expensive.
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During day amphitheatre performances the audience was protected by a wide suspended cloth as a sun shade and for the enjoyment of actors and spectators scented water was sprinkled around or alternatively perfumed powders were diffused.
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