Alex Wiltschko opens a black plastic suitcase and pulls out about 60 glass vials. Each contains a different scent. One smells starchy with soft floral notes, like jasmine rice cooking. Another brings to mind ocean air and the white rind of a watermelon. One is like saffron with hints of leather and black tea. The next is the pungent aroma of fig leaves, boxwood, and basil. The most surprising one has the tang of a Thai chili pepper without the nostril-burning heat.
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