Those spices most commonly used in the kitchen have notes which are regenerating and persuasive, with a scent which is not only herbal but also particularly aromatic. Examples are Basil, Sage, Thyme, Rosemary and Bay Leaves: notes which are sharp, light and fresh, typical of floral, woody bouquets.
Aromatic and sharp, deriving from the plant kingdom, these are closely linked to the green notes, whilst at the same time taking on more complex characteristics. They are particularly aromatic and in general have a scent similar to that of the earth, therefore grass and roots.
Penetrating and spontaneous, this derives above all from leaves, stalks or freshly cut grass. Lively and bubbly, it can be traced back to certain flowers such as Violet, or fruits, such as Watermelon.
