Green

Rosemary smells like standing in a sun-baked Mediterranean herb garden on a hot afternoon. It's intensely herbaceous and peppery, with a sharp, almost minty bite that clears your sinuses. There's an underlying woodiness—imagine crushing fresh sprigs between your fingers and catching that piney, slightly resinous exhale. It's green in the most literal sense: fresh, slightly bitter, and vaguely medicinal, like the smell of a high-street chemist mixed with a country kitchen.

Gourmand

Sour milk is precisely what it suggests: the sharp, tangy pungency of yoghurt or slightly curdled cream, with an underlying sweetness that prevents it from becoming truly unpleasant. Imagine the piercing sourness of Greek yoghurt combined with warm, creamy butter—there's a lactonic richness beneath the acidic bite. It's unsettling at first sniff, deliberately challenging, yet oddly compelling. Think of the smell when you open a tub of sour cream on a warm day: that distinctive fermented tang mixed with dairy fat.