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.

Spicy

Pimento smells like the inside of a spice jar—warm, slightly sweet, and unmistakably peppery. Imagine biting into an allspice berry (which is what pimento actually is): you get clove-like warmth, a whisper of cinnamon, and black pepper heat, but softer and more rounded than raw black pepper. It's less sharp than it is creamy and almost chocolatey underneath, with a faint fruity sweetness that lingers. It smells like autumn spice cake before it's baked.