Spicy

Ceylon cinnamon smells like warmth wrapped in silk rather than heat wrapped in fire. Imagine biting into a soft cinnamon bun fresh from the oven—sweet, almost honeyed, with delicate woody undertones and the faintest whisper of clove. Unlike its brasher cousin cassia cinnamon (which smells aggressive and medicinal), Ceylon cinnamon is refined and creamy, with subtle citrus notes dancing underneath. It's less "cough drop" and more "luxury spice cabinet."

Green

Fig leaf smells like you've just brushed past a fig tree on a sun-warmed Mediterranean afternoon. It's distinctly green—not the juicy sweetness of the fruit itself, but something fresher and more herbaceous. Imagine crushed green leaves with subtle woody undertones, a hint of vegetation, and an almost creamy, milky quality reminiscent of the latex that seeps from broken stems. There's an unexpected earthiness, too, like petrichor mixed with green tomato vine. It's fresh without being sharp, botanical without being medicinal.