Spicy

Sichuan pepper smells nothing like black pepper. Imagine biting into fresh grapefruit zest mixed with a gentle eucalyptus breeze—there's a bright citrusy sparkle, almost electric. Then comes a subtle cooling tingle, like menthol's sophisticated cousin, followed by a warm, slightly woody undertone reminiscent of dry pine needles. It's peppery in the sense of being piquant and lively, not hot. Think of the aroma hitting your nose with playful, tingling clarity rather than sharp burn.

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.