Spicy

Ginger CO2 smells intensely like freshly grated ginger root—sharp, peppery, and almost prickling on the nose. Imagine biting into a piece of candied ginger, then amplify that warmth and spice tenfold. It's simultaneously green and hot, with a subtle sweetness beneath the bite, reminiscent of the inside of the rhizome itself. There's a slight citrusy brightness that prevents it from being purely peppery, and an almost creamy undertone that distinguishes it from dried ginger powder, which would smell dusty and one-dimensional.

Woody

Imagine walking through damp earth after rain, then crushing dried autumn leaves in your hands. That's patchouli's essence: earthy, almost animalic, with a subtle sweetness lurking underneath. It smells vaguely like rich soil mixed with dried tobacco and a whisper of chocolate. There's a dark, slightly musty quality—think opening an antique wooden chest. It's grounding and intensely aromatic, never delicate. Fresh patchouli has peppery brightness; aged patchouli becomes deeper, warmer, almost leather-like.