Pistachio

Pistachio starts quietly, patchouli unfolding as humid soil clinging to cut stems. Underneath the opening, cardamom deepens into spice with a camphor-lit edge, and cream answers as the pillowy hush of fresh chantilly. Pistachio drifts over it, roasted kernels with sweet salt. In the end it is warm and edible, a sweet, earthy centre brightened by warm spice.