Green

Bay leaf smells like stepping into a Mediterranean kitchen—herbaceous, slightly peppery, and unmistakably savoury. It's green and fresh with a subtle warmth underneath, reminiscent of crushed dried leaves and dried thyme, but with an almost minty coolness that catches the back of your nose. There's something simultaneously culinary and aromatic about it, neither purely floral nor entirely spicy. If you've ever rubbed a bay leaf between your fingers and inhaled, that's precisely the character: slightly bitter, gently warming, and deeply earthy.

Woody

Imagine walking through damp earth after rain, then crushing dried autumn leaves in your hands. That's patchouli's essence: earthy, almost animalic, with a subtle sweetness lurking underneath. It smells vaguely like rich soil mixed with dried tobacco and a whisper of chocolate. There's a dark, slightly musty quality—think opening an antique wooden chest. It's grounding and intensely aromatic, never delicate. Fresh patchouli has peppery brightness; aged patchouli becomes deeper, warmer, almost leather-like.