Spicy

Black cardamom smells like you've just cracked open a charred, smoky spice—imagine the warmth of regular cardamom's sweet, slightly minty green notes, but darkened and deepened as if roasted over smouldering wood. There's a peppery bite underneath, with whispers of camphor and menthol that clear your sinuses, yet it remains distinctly warm rather than sharp. It's the scent of an exotic spice market at dusk, with woodsmoke curling through the air. Less delicate than green cardamom, it feels almost medicinal in its intensity—think of walking into a traditional apothecary where dried botanicals line wooden shelves.

Citrus

Calamondin smells like a brighter, sharper cousin of mandarin—imagine biting into a small, intensely acidic citrus fruit on a humid tropical morning. There's a piercing green-orange zestiness, almost lime-like in its tartness, but with creamy, waxy undertones reminiscent of bitter orange peel. It's less sweet than orange and more austere than lemon; imagine the puckering brightness of seville orange crossed with the green, slightly herbaceous snap of unripe citrus. The aroma is simultaneously juicy and dry, with a faint floral whisper.