Gourmand

Cocoa bean smells like stepping into a chocolate shop on a winter morning—rich, slightly bitter, and deeply comforting. Imagine dark chocolate melting on your tongue, but as an aroma: warm, powdery, and earthy with whispers of roasted nuttiness. There's a subtle sweetness underneath, almost creamy, with faint notes of tobacco and leather that remind you of a cosy library. It's indulgent without being cloying, grounding rather than flighty.

Spicy

Sichuan pepper smells nothing like black pepper. Imagine biting into fresh grapefruit zest mixed with a gentle eucalyptus breeze—there's a bright citrusy sparkle, almost electric. Then comes a subtle cooling tingle, like menthol's sophisticated cousin, followed by a warm, slightly woody undertone reminiscent of dry pine needles. It's peppery in the sense of being piquant and lively, not hot. Think of the aroma hitting your nose with playful, tingling clarity rather than sharp burn.