Collection: Gourmand perfumes

Typically, no. Heat increases projection and can make dense caramel, chocolate, honey or syrupy vanilla gourmands feel heavy and cloying. If you still want to wear one, choose a lighter composition balanced with citrus, tart fruit, tea, salt or transparent musks, apply it sparingly and save it for the evening. Richer gourmand perfumes are usually better suited to our cold-weather perfumes collection. Remember - do what you want with fragrance.

A gourmand perfume is defined by an edible or drinkable impression. Amber is a warm, resinous accord traditionally built around labdanum, benzoin and vanilla. The two often overlap, but not every amber smells edible and not every gourmand belongs to the Amber family.

Usually, yes. Vanilla’s familiar sweet, edible character means most vanilla-led perfumes are classified as gourmand. However, vanilla also appears in amber, floral and woody fragrances, where it may add warmth, creaminess or softness without making the complete perfume smell like food. The distinction depends on whether vanilla creates the central edible effect or supports another fragrance family. Explore our vanilla perfumes collection.

Both. Vanilla, cacao, coffee, spices and balsams can come from natural materials. However, familiar gourmand effects such as caramel, milk, marshmallow and pastry cannot be extracted directly from the foods themselves, so perfumers recreate them as accords. A natural gourmand perfume builds its edible character from naturally derived aromatic materials. Explore our all-natural perfumes collection.