Green

Black basil smells distinctly different from the bright, peppery green basil you'd find in a kitchen. Imagine biting into fresh basil leaves, then imagine that moment deepening—becoming earthier, slightly woody, with an almost medicinal undertone. There's a subtle aniseed whisper beneath, reminiscent of liquorice or fennel, yet more shadowed and sophisticated. It carries the green vegetal crispness of basil but wrapped in something more complex: a touch of leather, a hint of smoke, and an underlying sweetness that feels dark rather than bright. Think of basil leaves wilting in autumn light rather than glistening with morning dew.

Woody

Cedar leaf smells like you've just brushed past a freshly pruned conifer on a crisp morning—green, slightly resinous, and unexpectedly bright. Imagine the sharp, almost minty-green aroma of crushed needles, with a whisper of camphor underneath. It's woody, yes, but livelier than the deep, warm cedarwood heart notes; think more the zingy snap of a cedar chest's interior rather than the wood itself. There's a clean, almost medicinal quality—the scent of clarity and fresh air distilled into liquid form.