Green

Tomato leaf smells like brushing your hand across a tomato plant on a warm summer afternoon—green, slightly bitter, with an almost peppery sharpness. It's herbaceous and slightly dusty, reminiscent of crushed basil mixed with fresh grass clippings and a whisper of savoury earthiness. There's something almost green-petroleum about it, slightly metallic and cooling, like the smell of broken stems releasing volatile oils. It's distinctly *alive* rather than sweet.

Gourmand

Vanilla smells like warmth wrapped in sweetness—imagine the comforting aroma of freshly baked vanilla sponge cake, or a warm bowl of vanilla custard on a winter's evening. It's creamy and soft, almost edible, with subtle woody undertones and a hint of spice that recalls cloves or nutmeg. Pure vanilla is surprisingly complex: it's not aggressively sweet, but rather enveloping, like condensed caramel with a touch of earthy depth. It smells like indulgence and safety simultaneously.