roflwaffle
True Ouddict
I think you have the right of it. Fresh is sold by apothecary garden, as is cured, and powdered, and fresh is more fruity per AG, though I thought historically, 2 year cure was used to remove some off notes, not sure how to explain both being trueIt takes me no time to hit the limits of my knowledge on this topic but I'm sure I have read online somewhere in the last couple of years about a distinction between the absolute extracted from fresh or still wet castor versus that which has been thoroughly dried. I'm not sure what "wet means" in this case… but the gooey one produces more of a fruity aroma I think I saw a reference to berries.
I wonder about drying practices and if there are traditional drying methods being used or how that happens, I know in some regions it's pretty common practice to dry things using heat from a fire which can impart some smoky / phenolic notes and I think i read that this may influence the bouquet of certain types of castor.
Eager for corrections if I have anything wrong here because some of the sources that I've used to learn about some of these more exotic materials are quite "quaint" - a lot of of those old manuals of perfume available on project Guttenberg and archive.org
And yes some smoke can come from fire drying, but I think some phenolics/smoke can come naturally as well.
Though I'm still not sure about cured/cured meat jerky dry and cracker dry/ground
AG uses the former in eth and latter in oils in the above recipes, but I'm not sure if intentional or just showing off their productlines
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