Sucrose (table sugar) is made by joining two specific monomers, glucose and fructose. Different monosaccharide pairs produce many of the common disaccharide sugars we associate with food, including sucrose, maltose (malt sugar, two glucose monomers) and lactose (milk sugar, glucose and galactose monomers).
Spikenard, also called nard, nardin, and muskroot, is a class of aromatic amber-colored essential oil derived from Nardostachys jatamansi, a flowering plant of the valerian family which grows in the Himalayas of Nepal, China, and India. The oil has been used over centuries as a perfume, a traditional medicine, or in religious ceremonies across a wide territory from India to Europe. Catholic Church iconography uses spikenard to represent Saint Joseph. With this meaning, Pope Francis has included
Sugar comes from the bottom of the fruit (butt), where it migrates to the top as it ripens. The butt of the pineapple is where it should be most fragrant, so put your nose there (not on the crown). If it smells sweet, like pineapple juice, it is ripe. If you smell nothing, that means there is insufficient sugar and the fruit will not be sweet (i.e., it has been harvested too early). Pineapples ripen very little after they have been harvested, so you don't want to pick one that is underripe, hoping and praying it will get ripe later. It won't.