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.

Gourmand

Tonka bean smells like warm vanilla custard swirled with almond cream and a whisper of caramel tobacco. Imagine the sweetness of Madagascar vanilla, but richer and almost spiced—there's a subtle nuttiness underneath, as if someone's stirred in crushed amaretti biscuits and a pinch of cinnamon. It's gourmand without being cloying; the scent wraps around you like cashmere, creamy and comforting rather than sticky-sweet.