Citrus

Calamondin smells like a brighter, sharper cousin of mandarin—imagine biting into a small, intensely acidic citrus fruit on a humid tropical morning. There's a piercing green-orange zestiness, almost lime-like in its tartness, but with creamy, waxy undertones reminiscent of bitter orange peel. It's less sweet than orange and more austere than lemon; imagine the puckering brightness of seville orange crossed with the green, slightly herbaceous snap of unripe citrus. The aroma is simultaneously juicy and dry, with a faint floral whisper.

Spicy

Cinnamon smells warm, slightly sweet, and gently peppery—imagine biting into a cinnamon stick and feeling that gentle heat bloom across your tongue, then translate that sensation to your nose. It's woody yet spicy, reminiscent of mulled wine, Christmas baking, and the dusty sweetness of ground spice in a baker's tin. The aroma feels almost edible, with a subtle dryness underneath that warmth, rather like the roof of your mouth after tasting the real thing. It's comforting without being cloying.