Citrus

Italian mandarin orange smells like biting into a sun-warmed fruit on a Mediterranean hillside. It's sweeter and softer than sharp lemon, with honeyed warmth rather than bright acidity. Imagine the juicy, tender flesh releasing its oils—less bitter pith, more creamy-sweet pulp. There's an almost powdery, slightly fuzzy quality, like the bloom on the fruit's skin. It's optimistic and intimate at once: nostalgic of childhood oranges, yet sophisticated enough for an evening fragrance.

Spicy

Madagascar pepper smells like biting into a fresh peppercorn—sharp and prickling, with an almost electric tingle on the back of your nose. But it's warmer and fruitier than black pepper, with subtle floral honeyed notes underneath. Imagine cracked black pepper mixed with subtle citrus zest and a whisper of cinnamon warmth. It's peppery without being aggressive, carrying an almost fruity sweetness that makes it feel less harsh and more inviting than standard pepper.