Postage stamp
Scents

Occasionally, postal authorities issue novelty "scented" or "aromatic" stamps which contain a scent, more readily apparent when rubbed. The effect is achieved by using ink which contains microcapsules that provide the desired fragrance when broken. The scent usually only lasts for a limited time after production, such as a few months or years. Such stamps are usually related to aromatic subjects including coffee, roses, grapes, chocolate, vanilla, cinnamon, pine needles or freshly baked bread. The first scented stamps were issued by Bhutan in 1973.
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