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.

Floral

Turkish Rose smells like walking through a sun-warmed garden after rain—intensely floral, with a slightly spiced, almost peppery undertone that sets it apart from delicate rose notes. Imagine crushed rose petals mixed with honey and a whisper of cloves; it's rich and full-bodied, neither cloying nor thin. There's an almost wine-like warmth to it, slightly animalic and earthy, as if you've buried your face in a bouquet of the most mature, voluptuous blooms imaginable. It feels luxurious and old-world, rather than the fresh, dewy quality of lighter florals.