Gourmand

Coconut milk smells nothing like fresh coconut flesh. Instead, imagine warm, sweetened cream—thick and buttery, with a subtle toasted undertone reminiscent of condensed milk left in afternoon sun. There's an almost powdery softness to it, like talc mixed with vanilla custard. It's creamy rather than fruity, wrapping around you with a comforting, milky sweetness that feels edible without being overtly dessert-like. The aroma carries a gentle, almost skin-like warmth rather than tropical brightness.

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.