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.

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.