Musa Paradisiaca

Musa Paradisiaca opens with a green, peppery snap—ginger and celery leaf cut through creamy banana leaf, while tuberose blooms pale and waxy. The heart deepens into honeyed white florals, narcissus and ylang-ylang softening the tuberose's edges into something almost edible. Base brings warmth: tonka and vanilla wrap around sandalwood, cacao adds bitter chocolate dust, and civet lends animalic skin-musk beneath ambergris that feels like incense settling on fabric. Creamy, slightly funky, never quite sweet—a tropical flower that remembers earth.