Oriental

Benzoin smells like sweetened vanilla cream kissed with caramel and a whisper of incense smoke. Imagine walking into a bakery where warm pastries have just emerged from the oven, then stepping into a Buddhist temple where resin smoulders on hot coals. It's honeyed and slightly powdery, with an almost medicinal undertone—like comforting cough sweets wrapped in silk. There's a subtle almond note too, creamy rather than sharp. It's deeply gourmand yet spiritual, simultaneously cosy and exotic.

Gourmand

Roasted tonka bean smells like warm vanilla cake batter mingled with almond extract, caramel, and a whisper of tobacco leaf. Imagine walking past a patisserie where vanilla pods are being toasted—there's that honeyed sweetness, but deeper and more complex than simple vanilla. It carries subtle notes of maple syrup, dried fruit, and a faint spiciness reminiscent of nutmeg or clove. The "roasted" character adds a slightly smoky, almost cocoa-like undertone that distinguishes it from plain vanilla's brightness. It's comforting, almost edible, yet surprisingly sophisticated.