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

Vanilla smells like warmth wrapped in sweetness—imagine the comforting aroma of freshly baked vanilla sponge cake, or a warm bowl of vanilla custard on a winter's evening. It's creamy and soft, almost edible, with subtle woody undertones and a hint of spice that recalls cloves or nutmeg. Pure vanilla is surprisingly complex: it's not aggressively sweet, but rather enveloping, like condensed caramel with a touch of earthy depth. It smells like indulgence and safety simultaneously.