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.

Citrus

Yuzu smells like a brilliantly tart citrus that sits between a lemon and a grapefruit, yet entirely distinct. Imagine biting into flesh that's floral-honeyed rather than purely sharp—there's an almost herbal, slightly green quality beneath the bright acidity. It's more delicate than a harsh lemon, with a whisper of perfumed soap and subtle spice. The aroma feels both clean and warmly exotic, like autumn sunshine rather than summer's glare.