Gourmand

Dark chocolate smells like bittersweet indulgence—imagine breaking open a bar of 70% cacao and inhaling deeply. You get earthy cocoa powder, rich and slightly astringent, with subtle notes of roasted nuts and a whisper of smokiness. There's an almost creamy undertone beneath the intensity, reminiscent of melted chocolate cooling on your tongue. It's warm, comforting, and genuinely mouth-watering, without being sickeningly sweet. The scent wraps around you like a cashmere blanket on a cold evening.

Green

Reseda smells like freshly mown grass kissed by morning dew, with an herbaceous whisper that's simultaneously delicate and slightly bitter. Imagine standing in a meadow after rain, where green plant matter—stems, leaves, and crushed vegetation—release their subtle, verdant essence. There's an almost soapy, mineral quality, like the smell of wet stone in a garden. It's not floral or sweet; rather, it's the pure, honest scent of living green things, somewhat reminiscent of hay or fresh spinach, but far more refined and fleeting.