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.

Floral

Tunisian orange blossom smells like walking through a Mediterranean orchard in spring—delicate yet intoxicating, with a creamy sweetness reminiscent of honeyed almond milk. It's floral without being perfumey; imagine the bitter-almond whisper of neroli (orange tree flowers) wrapped in soft, powdery warmth, almost like inhaling the steam from a cup of chamomile tea laced with a touch of vanilla. There's a subtle spice lurking beneath, a whisper of clove and honey that feels both innocent and deeply sensual.