Gourmand fragrances

Literally edible — vanilla, chocolate, caramel, coffee.

What they smell like

• Almond Marzipan and cherry-stone. Sweet with a bitter undertone.
• Bitter Almond Marzipan with a sharp, cherry-stone edge. Sweet but slightly medicinal.
• Bourbon Vanilla Richer, boozier vanilla. Darker than the standard version.
• Brown Sugar Molasses-rich sweetness. Warmer and deeper than white sugar.
• Buttercream Sweet, fatty, vanilla-rich. Frosting rather than cake.
• Caramel Burnt sugar. Rich, sticky and unapologetically sweet.
• Champagne Fizzing, bright and slightly yeasty. Celebration as a smell.
• Chestnut Roasted, starchy and faintly sweet. Autumnal and comforting.
• Chocolate Sweet, dusty and rich. Can go milk-bar or dark-and-bitter.
• Cocoa Dry, dusty chocolate. Bitter rather than sweet.
• Coconut Creamy and tropical. Suncream in the best possible way.
• Coffee Roasted, bitter and dark. Adds edge to sweet fragrances.
• Cognac Boozy, fruity and warming. Richer and rounder than rum.
• Cotton Candy Spun sugar. Very sweet and slightly childish.
• Coumarin Hay, almond and vanilla in one molecule. The heart of every fougère.
• Croissant Buttery, flaky pastry fresh from the oven.
• Cupcake Vanilla sponge and icing. Unapologetically sugary.
• Dates Sticky, jammy dried fruit. The backbone of Middle Eastern gourmands.
• Gin Juniper and citrus peel with an alcoholic sting.
• Gingerbread Spiced, treacly and baked. Ginger, cinnamon and brown sugar together.
• Gummy Candy Sugary, chewy fruit sweets. Playful and very sweet.
• Hazelnut Roasted, buttery and nutty. Warm and dessert-like.
• Honey Sweet, waxy and slightly animalic. Can smell dirty in large doses.
• Ice Cream Cold, creamy and sweet. Vanilla milk with a frozen edge.
• Licorice Sweet anise with a dark, salty edge. Divisive and distinctive.
• Macadamia Buttery, mild and creamy. The rich nut, not the sharp roasted kind.
• Maple Dark, syrupy and slightly smoky. Rich and unusual.
• Marshmallow Soft, sugary and pillowy. Pure comfort.
• Meringue Airy burnt sugar. Sweetness with nothing heavy under it.
• Milk Soft, lactonic and creamy. Makes everything around it rounder.
• Molasses Dark, bitter-sweet and sticky. Brown sugar with the lights off.
• Nougat Whipped sugar and almond. Chewy sweetness without chocolate.
• Pistachio Green, salty and creamy. Nutty without being heavy.
• Popcorn Buttery, toasty and a little salty. Cinema-foyer warmth.
• Port Wine Dark, boozy and fruity. Rich and slightly stewed.
• Praline Caramelised nuts. Sweet, toasty and very moreish.
• Rum Boozy, sweet and warm. Adds a grown-up edge to gourmands.
• Salted Caramel Caramel with a mineral edge. Less cloying than it sounds.
• Sesame Toasted, nutty and a little savoury.
• Sugar Plain sweetness. Usually there to round the edges off something else.
• Toffee Buttery burnt sugar. Denser and chewier than caramel.
• Tonka Bean Almond, hay and vanilla in one. Warm and slightly nutty.
• Vanilla Sweet, creamy and warm. The most comforting note in perfumery.
• Whipped Cream Airy, milky sweetness. Light rather than dense.
• Whiskey Boozy, oaky, a little smoky. Warmth you can almost taste.
• White Chocolate Milky, buttery and very sweet. Rounder than dark cocoa.

Discover · Citrus · Green · Aquatic · Fresh Spicy · Floral · Powdery · Sweet · Amber · Woody · Leather · Musk · Animalic