The Next Generation of Gourmands are Swapping Sweet for Savoury

For years, gourmand fragrance has been dominated by the sweet side of the menu: vanilla, caramel, chocolate, praline, marshmallow and pistachio. But a new chapter is emerging. Fragrance is moving beyond dessert and into the kitchen garden, spice cupboard and savoury pantry, with tomato leaf, basil, black pepper, fig, sesame, cardamom, olive and herbs finding their way into modern scent creations.

From gourmand to “savoury gourmand”

Sweet, edible-inspired fragrances have enjoyed enormous attention in recent years, with ingredients such as pistachio, vanilla and caramel becoming particularly prominent.

"Pistachio was one of the fastest-growing search terms in personal fragrance in 2024. Now in 2026, we are moving towards “elegant gourmand” compositions that use gourmand elements in a more savoury and sophisticated way." 
Toasted sesame, toasted nuts, spices, woods and salt can introduce bitterness, warmth or earthiness, whereas fresh herbs and vegetal scents such as basil, tomato leaf, carrot and sage are providing freshness and a connection to nature. 

Tomato Leaf

Perhaps no ingredient demonstrates this movement better than tomato leaf.

Tomato isn't entirely new to perfumery. It has appeared in fragrances for decades, but it has gained significant momentum across both fine fragrance and home fragrance.

Maison Margiela's REPLICA From the Garden centres on a tomato leaf accord, combined with green mandarin, geranium and patchouli to recreate the memory of harvesting tomatoes in a garden.

And the trend continues. In 2026, Le Monde Gourmand collaborated with California restaurant Jon & Vinny's on Tomate Bébé, a fragrance combining lemon verbena, fennel, basil, tomato leaf, green bell pepper, rum and woods. The brand describes it explicitly as a “savoury take on gourmand”.

This trend is starting to be adopted across a wider range of industries, including homecare products, cleaning and candles, proving that this trend is capable of crossing category boundaries.

In the Herb Garden

Basil, sage, rosemary, fennel, carrot, green pepper and other green notes are giving fragrances a more natural, culinary character. At Esxence 2024, industry observers noted an increasing presence of vegetables and aromatic herbs in niche perfumery, including the use of unusual ingredients.

All of these notes offer a different aspect to perfume creation. Basil can be used to create an aromatic and uplifting impact, whereas black pepper is energetic and spicy and earthy vegetables and roots can introduce a more natural, grounded character. 

Roasted Nuts

Another important direction is the move towards roasted and toasted ingredients.

Sesame is particularly interesting because it sits between gourmand, woody and savoury territory. It can smell soft, nutty, earthy and slightly bread-like rather than simply sweet.

Nutty accords are moving beyond familiar sweet gourmand territory, with hazelnut, almond, walnut and macadamia all featuring heavily in recent fragrance creations.

BORNTOSTANDOUT’s Free Coco, launched in 2025 as a Selfridges exclusive, offers a playful take on the growing gourmand trend. Oopening with pear granita and coconut water it moves into a creamy heart of coconut and macadamia.

What makes Free Coco particularly relevant to the savoury gourmand trend is its emphasis on texture and contrast. The creamy, nutty character of macadamia gives coconut a richer, more indulgent dimension, while the cooler pear and coconut-water opening prevents the composition from becoming simply sweet.

Why are savoury fragrances becoming popular?

After years of highly recognisable vanilla and dessert fragrances, there is an appetite for something less predictable.

That element of surprise is particularly valuable in a market where consumers increasingly discover fragrance through social media and seek scents that feel distinctive and conversation-worthy.

Savoury notes don't necessarily replace sweetness — they can balance it.

A little salt can make sweetness feel richer. Sesame can add toastiness. Black pepper can create warmth. Basil can cut through creamy notes. Woods can prevent a gourmand fragrance from becoming overly sugary.

The result is often a more complex, layered interpretation of gourmand.

Savoury fragrance beyond fine fragrance

One of the most interesting aspects of this trend is how widely it is travelling and we don't mean culturally.

Tomato is a good example of this trickle-down effect and home fragrance is arguably one of the biggest opportunities for savoury scents. Tomato, basil, herbs and green accords can create an atmosphere that feels fresh, natural and sophisticated, rather than obviously perfumed. Malin+Goetz, for example, offers both its Tomato Candle and Tomato Room Spray.

Personal-care brands are also taking note, as they look for ways to create something distinctive across body wash, hand wash, lotions and other fragranced products.

The wider move towards more sophisticated fragrance is also influencing home care. Perfumer & Flavorist noted in 2025 that home care is moving beyond traditional clean-linen profiles towards more sophisticated and unexpected fragrances, citing products such as Snif's cardamom, tonka, vanilla and sandalwood detergent.

What's next for savoury fragrance?

The savoury trend is unlikely to mean that sweet gourmand fragrances disappear. Instead, we're seeing gourmand become broader and more sophisticated.

The next generation of gourmand could be less about smelling like a cupcake and more about capturing the complexity of food: toasted, salted, roasted, fermented, herbal, green, smoky and earthy.

Think black pepper with citrus. Basil with vanilla. Tomato leaf with woods. Sesame with musk. Cardamom with creamy notes. Pistachio with salt. Saffron with leather.

The most exciting opportunities may come from these contrasts — taking something familiar and introducing an unexpected savoury twist.