Boiled Soaps.

The boiling process, ideally multiple boiling "to new water", is the heart and soul of soap making. Repeated melting and de-salting make sure that all the undesirable substances (the so-called spent lye) are washed out, leaving only pure soap. In industrial soap production, soap is not boiled at all but made with hot steam. It is induced into the kettle and "saponifies" the whole contents, including the spent lye. Here are properly boiled soaps from Aleppo and several soap-manufacturing regions of Europe.

Completely original:
Vegetable soap from Aleppo.
Today, Aleppo is located in Syria. Mentioned in the bible as Helbon, it is where the Arabic art of making fine soap from vegetable oil was born. In the 8th century it spread to the Mediterranean and so came to Europe where soap had until then been made of ashes and animal fat. It finally ended up in Genoa and Marseilles where it flourished as a local specialty. In Aleppo, it is still part of the highly-developed Arabic culture of body and beauty care. There are about 100 soap makers left, but only a handful of them still use the old technique of multiple boiling "to new water" and repeated melting and de-salting. At the end of the process, the soap maker actually tastes the soap, after which it is marked with the individual seal of its producer and then put to rest in the half-shade of open vaults for 9 months. During this time, it loses 92% of its weight and its colour changes from green to a golden brown.