Green

Black basil smells distinctly different from the bright, peppery green basil you'd find in a kitchen. Imagine biting into fresh basil leaves, then imagine that moment deepening—becoming earthier, slightly woody, with an almost medicinal undertone. There's a subtle aniseed whisper beneath, reminiscent of liquorice or fennel, yet more shadowed and sophisticated. It carries the green vegetal crispness of basil but wrapped in something more complex: a touch of leather, a hint of smoke, and an underlying sweetness that feels dark rather than bright. Think of basil leaves wilting in autumn light rather than glistening with morning dew.

Spicy

Ginger smells like a warm spice with a sharp, almost peppery bite that makes your nose tingle pleasantly. Imagine cracking open a fresh ginger root—there's an initial citrusy brightness with subtle floral undertones, followed by a dry, slightly woody heat. It's not fiery like chilli; rather, it's a refined warmth that feels both comforting and invigorating, reminiscent of freshly grated ginger in hot tea or the aromatic steam rising from spiced biscuits fresh from the oven.