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

Black pepper smells nothing like sweetness—it's sharp, almost peppery bite that makes your nose tingle pleasantly. Imagine crushing fresh peppercorns between your fingers: you'll catch pungent, slightly woody warmth mixed with an almost citrusy brightness. There's a clean, dry heat to it—reminiscent of cracked pepper on a steak or the spicy tingle after biting into a fresh chilli, though less aggressive. It feels simultaneously warming and slightly cooling, prickling against the inside of your nostrils.