Spicy

Chinese ginger smells like biting into the rhizome itself—peppery and slightly hot, with a fresh, almost citrusy brightness underneath. Imagine the tingling warmth you feel on your tongue when eating ginger, but translated into scent: sharp and invigorating, never sweet, with subtle woody and slightly camphoraceous undertones. It's more refined than the kitchen spice; cleaner, more airy, with an almost lemony freshness that makes it feel alive on the skin.

Green

Rosemary smells like standing in a sun-baked Mediterranean herb garden on a hot afternoon. It's intensely herbaceous and peppery, with a sharp, almost minty bite that clears your sinuses. There's an underlying woodiness—imagine crushing fresh sprigs between your fingers and catching that piney, slightly resinous exhale. It's green in the most literal sense: fresh, slightly bitter, and vaguely medicinal, like the smell of a high-street chemist mixed with a country kitchen.