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."

Woody

Laotian oud smells like the heart of an ancient forest after rain—deeply resinous and woody, with an animalic warmth that's almost leathery. Imagine dark, aged wood infused with medicinal earth and a subtle sweetness reminiscent of honey or tobacco. It's woody, yes, but with a creamy, almost unctuous quality that clings to your skin. There's a faint funkiness too—organic and earthy—like opening a drawer of aged cedarwood that's been storing precious textiles for decades. Not floral or fresh; this is raw, mature, and profoundly grounding.