Description Khadlaj Biscotti Caramel Pop
Top notes Top notes - They develop straight after you put the fragrance on. They create the first impression and tend to be quite intense, but not long-lasting. | Butter, Popcorn |
Middle notes Middle notes - The heart of the fragrance comes out after a couple of minutes when the head of the scent fades away. These notes usually last around 2 to 3 hours. | Chestnut, Chocolate, Benzoin |
Base notes Base notes - The last and often longest part of the fragrance's evolution on your skin. Takes anywhere from 4 hours to over a day. | Brown Sugar, Caramel, Vanilla |
| Fragrance category | gourmand |
| Concentration of the fragrance component | Eau de Parfum |
Sweet, roasted, and unhurried – a gourmand extract built around familiar pleasures
Sweet and warm from the first moment. Khadlaj Biscotti Caramel Pop perfume extract is an uncomplicated pleasure done with real depth. It does not strive for complexity – it arrives fully formed, rich and round, settling close to the skin with a generous, long-lasting trail.
- a warm gourmand oriental extract
- comforting and nostalgic in feel, with lasting sweetness on the skin
- unisex fragrance
Composition of the fragrance:
Khadlaj Biscotti Caramel Pop perfume extract opens on buttery popcorn, bright and lightly sweet – a note that sets a playful, approachable tone. As it develops, roasted chestnut and chocolate deepen the sweetness, with benzoin lending a balsamic warmth that bridges the stages. The composition settles into caramel, brown sugar, and vanilla: a slow, unhurried close that lingers softly and holds the warmth of the whole structure together.
Story of the fragrance:
Biscotti Caramel Pop speaks to Khadlaj's skill with gourmand accords – a category the Dubai-based house approaches with the same richness it brings to its oriental compositions. The extract format gives the fragrance the concentration needed to carry each note clearly, from the first impression of warm, buttered sweetness through to a long-lasting, caramel-soft finish.