Spicy

Sichuan pepper smells nothing like black pepper. Imagine biting into fresh grapefruit zest mixed with a gentle eucalyptus breeze—there's a bright citrusy sparkle, almost electric. Then comes a subtle cooling tingle, like menthol's sophisticated cousin, followed by a warm, slightly woody undertone reminiscent of dry pine needles. It's peppery in the sense of being piquant and lively, not hot. Think of the aroma hitting your nose with playful, tingling clarity rather than sharp burn.

Spicy

Star anise smells like liquorice meets warm spice—imagine biting into a fennel seed but sweeter, with peppery heat underneath. There's an almost medicinal clarity to it, reminiscent of pastis or ouzo, that sharp anise character paired with subtle warmth. It's simultaneously cooling and warming: fresh like a winter morning, yet with creeping heat that builds gently on your skin. Not cloying or artificial, but deeply aromatic and slightly narcotic—the sort of scent that makes you want to breathe deeper.