Passover is one of my very favorite holidays because it forces us to acknowledge the power of food! The ritual foods of Passover were specifically chosen to help us connect with our past and with our ancestors. We eat cardboard (err, matzah) because the Jews did not have enough time to leaven their bread when they were fleeing Egypt. We eat horseradish to remind ourselves of the bitterness of their slavery. We eat gefilte fish because… well, no one really knows what’s up with that one, actually.
Being the perfume lovers that we are, I like to think that we can forge these connections through smells as well as tastes. So here’s what my Passover smelled like: freshly-grated horseradish, so sharp it burns your throat if you accidentally breath it in. The vegetal greenness of the tulips our guests brought. The celery and carrots in my mother’s matzah ball soup. The bite of Brut in the champagne risotto, my new specialty. The hissing flame of the Yartzeit candle, which we light to remember those who cannot be here. The heavenly smell of lemon juice sprinkled on crispy chicken skin.
Now it’s your turn to share! What did your holidays smell like?