Oriental

Frankincense smells like walking into an ancient temple during incense ceremony—warm, slightly woody, with a subtle sweetness reminiscent of honey and old paper. There's a peppery, almost medicinal sharpness underneath, like the smell of a spice bazaar, combined with a dry, resinous warmth comparable to burning cedar wood. It's slightly creamy and balsamic, with whispers of citrus and pine. Imagine inhaling the aroma from inside a leather-bound antique book left in sunshine—that complexity and depth.

Spicy

Saffron smells like warm honey touched by smoke, with an underlying earthiness reminiscent of dried autumn leaves. Imagine the aroma of golden turmeric, but more refined and mysteriously bitter—think of expensive spice markets where threads of crimson-gold sit in wooden bowls. There's a subtle animalic quality, almost leathery, paired with a faint metallic sweetness. It's intoxicating rather than fresh, wrapping around you like cashmere warmed by sunlight.