Citrus

Paraguayan petitgrain smells like freshly peeled bitter orange—imagine the sharp, green-tinged brightness you get when you've just snapped a Seville orange's waxy skin between your fingers. It's crisp and slightly herbaceous, with an almost leafy undertone, less sweet than regular orange oil and more austere. There's a delicate floral whisper beneath, reminiscent of fresh-cut green stems or spring garden leaves after rain. It's simultaneously zesty and refined, with a candied edge that feels almost vintage.

Spicy

Black pepper smells nothing like sweetness—it's sharp, almost peppery bite that makes your nose tingle pleasantly. Imagine crushing fresh peppercorns between your fingers: you'll catch pungent, slightly woody warmth mixed with an almost citrusy brightness. There's a clean, dry heat to it—reminiscent of cracked pepper on a steak or the spicy tingle after biting into a fresh chilli, though less aggressive. It feels simultaneously warming and slightly cooling, prickling against the inside of your nostrils.