Spicy

Aniseed smells like liquorice dissolved in warmth—sweet, slightly spicy, with an almost creamy vanilla undertone. Imagine biting into a liquorice sweet, then that familiar tongue-coating sensation meets the gentle heat of star anise in a cup of chai. It's not sharp or peppery; rather, it's smooth and almost caramel-like, with a faint medicinal whisper reminiscent of pastis or ouzo. There's something simultaneously confectionery and aromatic, herbaceous yet indulgent. It can feel either nostalgic or exotic depending on the context.

Citrus

Bergamot smells like someone's just peeled a ripe orange in bright morning sunlight—that initial burst of citrus sweetness combined with something distinctly floral and almost tea-like. It's lighter and more delicate than lemon or grapefruit, with a subtle bittersweet edge and a powdery, slightly herbaceous undertone that lingers. Imagine Earl Grey tea without the tannins, mixed with candied orange peel and a whisper of honeyed florals. It's simultaneously fresh and warm, crisp yet creamy.