Spicy

Red pepper smells nothing like you'd expect if you've only tasted it. Rather than burning heat, it's a warm, slightly dry spice with a fruity undertone—imagine the sharp, peppery bite of freshly cracked black pepper married with the bright, almost citric snap of paprika. There's an aromatic, almost herbaceous quality beneath; it's peppery without aggression, more like the warming tingle you feel in your chest after inhaling the aroma of a spiced curry, or crushing fresh red peppercorns between your fingers and breathing in that pungent, almost sweet vapour.

Green

Sage smells like stepping into a Mediterranean herb garden on a warm afternoon. It's dry, slightly peppery, and vaguely medicinal—reminiscent of the leaves you'd brush past while walking through wild scrubland. There's an earthy, almost dusty quality, with subtle woody undertones and a whisper of camphor that catches the back of your nose. It's green without being fresh or citrusy; instead, it feels weathered and wise, like the plant itself has absorbed years of sunlight and been slightly baked by heat.