Ingredients

Aquilaria ssp. Aquilaria is an evergreen tree growing up to 40 meters high and 60 centimeters in diameter. Aquilaria is native to Northern India, Laos, Cambodia, Malaysia, Indonesia, and Vietnam. These trees frequently become infected with a fungus and begin to produce an aromatic resin commonly called Aloeswood, Agarwood, and Oud. This resin is used by Traditional Chinese, Unanai, Ayuravedic, and Tibetan physicians. The resin is created in response to an attack from Phialophora parasitica, which is a parasite fungus or mold. The fungul attack creates an immunal response in the tree. This is commonly known as agar #1. An inferior resin is created by the wounding of aquilaria trees. this is commonly called agar #2. Kyozaburo Nakata inspecting Kyara & Aloes Wood in Ho Chi Minh City, Vietnam. The fungus and decomposition process continue to generate a very rich and dark resin to form within its heartwood. This is the preferred resin used in making fine Japanese incense. The resin created as an immune response makes the most sacred oil on the planet . As you can see the wood is extremely rare and often very difficult to obtain, as well as being quite expensive. The best quality is Kyara. Kyara comes in four types: Green, Iron, Purple, and Black. There are many stories about aloeswood being buried under the ground for hundreds of years. This legend comes from an old Chinese book on incense, but today most aloeswood comes from infected trees that, although in the process of decaying and dying, are indeed still standing. However, sometimes the roots become infected with the fungus and these can be found underground.

Syzygium aromaticum (L.) Clove is an important ingredient in Japanese incense. Cloves are extremely stimulating and refreshing. Clove is the common name for the tropical tree, Syzygium aromaticum, of the family Myrtaceae. The clove tree is native to North Moluccas (Indonesia) It was replanted to several other islands by the Dutch and later introduced to Zanzibar and Madagascar. The clove tree is a evergreen with small white flower which grow in clusters. The flower buds are gathered and dried. Clove is used in the famous Worcestershire sauce and extensively as a spice in cooking. Cloves are said to have antiseptic properties and are used as a preservative in pickles among other things. Ancient Chinese civilization chewed Cloves to sweeten their breath before talking to the emperor. Cloves and "Oil of Clove" have also been used as a mild anesthetic for toothaches. It could be one of Mother Nature's premium antiseptics!

From Kyushu to China, Taiwan and Thailand the Machilus Thunbergii trees grow. Makko really just means "Incense Powder," but when we refer to Makko we are talking about a specific incense powder called Tabu no ki. It is the bark of the Machillus Thunbergii tree. Makko comes in four grades, and the the higher grades have less aroma than the lower ones. What makes this powder so special is its water soluble adhesive properties, an almost odorless characteristic that seems to be entirely lost when mixed with other ingredients, and its abilities to burn smoothly and evenly. It is the binder used in making Japanese incense for centuries and now finds some popularity in incense manufacture in other countries. Makko was first used as a replacement for Sandalwood powder (which was difficult and expensive to obtain) in Chinese temples where it was spread of the floor to keep insects away. Later, either in China or Japan it began replacing Sandalwood as the base in "Incense Clocks" or "Trails" -- see Silvio A. Bedini, The Trail of Time. At some point it was also used in Japan to form a combination binder and burning agent in making Japanese style Joss sticks.

Santalum album L. An ancient Buddhist scripture states: "None but the Mali Mountains contain Sandalwood. . ." — Moho Chi Kuan — Chih-i One of the oldest incense materials, Sandalwood has been in use for at least 4,000 years. Sandalwood is a very important ingredient in Japanese incense, in both traditional and modern formulas. Today, the Mysore forests are virtually depleted and the remaining trees too immature to produce quality Sandalwood or Sandalwood oil. It is my belief that the highest quality Sandalwood is coming out of Tamil Nadu where more mature trees can be found. The sandal tree, botanically known as Santalum Album belongs to the family Santalaceae. The sandal tree grows almost exclusively in the forests of Karnataka, followed by Tamil Nadu, Kerala and Andhra Pradesh, Timor Islands of Indonesia etc. The tree is medium sized 12-15 meters tall. The tree reaches its full maturity in 60 to 80 years, which is when the center of the slender trunk (the heart wood) has achieved its greatest oil content. As the tree grows, the essential oil develops in the roots and heartwood, which requires atleast 15 to 20 years. Full maturity is reached after 60 to 80 years. The core of dark heartwood gradually develops, which is covered by outer sapwood. The sandalwood tree is never felled, but uprooted in the rainy season, when the roots are richer in the precious essential oil. Vietnam and New Caledonia have well controlled plantations of genuine Sandalwood. The best quality oil comes from the Indian province of Mysore and Tamil Nadu where the harvest of Sandalwood trees are protected by the state government.

Styrax benzoin (DRY.) Family: N.O. Styraceae Styrax tonkinensis (Pierre) Craib ex Hartwiss (syn. S. tonkinense Pierre) S. benzoin Dryand. S. paralleloneurus Perkins In Indonesia, Sumatra benzoin is called frankincense, although this term is usually taken to mean the resinous exudate from Boswellia spp. of Arabia and Africa. S. tonkinensis is a tree up to 25 m tall and 30 cm in diameter, with a clear bole for about two thirds of the tree's height. It occurs naturally in the northern parts of Laos and Vietnam, mainly in secondary rainforests. S. benzoin occurs wild in Sumatra, Indonesia, and the Malay Peninsula, but is also cultivated in some areas. Benzoin is a balsam obtained from trees of the genus Styrax from Southeast Asia. There are two types of benzoin of commerce: Siam benzoin from S. tonkinensis and Sumatra benzoin (also called gum Benjamin) from S. benzoin.

Indian Frankincense B. serrata Roxb. (Indian Frankincense) Indian name: salai guggul, gugal B. serrata grows in the drier climates of Northern India. This is the Frankincense that is primarily used in making Asian varieties of incense. It is also the Frankincense used in Ayurvedic medicine. Frankincense is the first thing that comes to mind in the minds of most Westerners when you mention incense. There is still confusion about varieties and species of Frankincense. The major fragrance use is for burning as incense in religious ceremonies. Small amounts of resin are distilled to yield volatile oils and these have their own characteristic, balsamic odors, which find use in perfumery. Solvent extracts are also prepared and both resinoids and absolutes are used as fixatives in perfumes. The resins are sorted and graded according to size, color and state of cleanliness before being bagged for export. In Somalia, there are up to seven grades of maidi, (olibanum from Boswellia frereana) and three grades of beyo (olibanum from B. sacra). The larger, paler lumps used for chewing are more highly valued than the smaller and darker colored pieces and the powder and siftings.

The use of Musk goes back at least 5000 years; used in medicine and as a perfume, it has also been used in pouches and as a talisman. The Japanese Samurai carried a pouch of musk to protect against evil, and use a spiritual food during battle (see: Kodo the way of Incense--David Pybus) It is in most of the ancient Japanese incense recipes I have seen. It is also a prime ingredient of Tibetan incense. It is an important ingredient in Ancient Chinese medicine, and is still used today in many formulas. The word "musk" derives from the ancient Indian word Muskáh meaning "testicles". This probably alluded to the musk sac of the male musk deer which is located close to the male genitals. The musk sac contains the musk substance which is secreted into the sac by musk glands. It has good fixative properties. The aroma is dry, sweet, faunal, sensual, and is believed to be a relaxant.

Spikenard is a aromatic rhizome. The botanical name has its roots in the Hindu word Jatamansi which means "lock of hair." It's use goes back in several cultures and religions. Medically it's part of the Ayurveda, and is traditionally considered to calm the nerves and promote awareness and strengthen the mind. It is in the same family as Valeriana jatamansi (Indian valerian) and was sometimes used treatment of hysteria. A rare Chinese medical text about incense, titled Xian pu, (Jap. Koh fu) which was written around 1100 c.e. is today preserved in Baieido's library of incense literature. The Xiang pu mentions the calming effects of Spikenard when used in incense. It also mentions it's use and importance in formulas containing Sandalwood & Aloeswood. Today it is used mainly for making incense sticks (senko), but in Chinese medicine it was also used as a raw material for loss of appetite, stomach problems, and vomiting.

The technical name is Borneolum Syntheticum. It is also commonly produced from the Blumea balsamifera (L.) DC. This is highly abundant. Camphor is also produced by both species, although the D. Aromatica G. is considered superior for both Borneol and Camphor. B. Balsamifera is considered to produce a higher quality Camphor than C. Camphora and is commonly used in Chinese medicine. It contains about 25% Borneol. Camphor (ngai p'ien) is commonly produced from C. Camphora but not Borneol. Most medicinal Chinese camphor comes from B. Balsamfera. Borneol is highly unstable and easily turns to Camphor with oxidation. It has been used as a medicine by many Asian cultures. It is a very important ingredient in many Japanese incense formulas. It may be particularly helpful in helping to carry the other aromas and produce the needed alertness required in meditative practice.

Kaempferia galanga L. Aromatic Ginger (Maraba) San na should not be confused with Gao Liang Jiang or Rhizoma Alpiniae Officinari (Lesser Galangal) or it's cousin Alpinia Galangal (Greater Galangal). In Sri Lanka it's used for a few special dishes like famous Festive Biriani, and used in pork curries. In Thai cooking it's used in many fish curries. In Indonesia the rhizome is given for food poisoning, tetanus, mouth ulcers, coughs and colds. If chewed and swallowed it is said to be a hallucinogen with no recorded ill effects. Galangal was a favorite of Aleister Crowley, the English occultist, and the abbess Hildegard von Bingen mentions Galangal in her book "Natural Science" written around 1200 c.e. It is also a primary herb in both Ayurvedic & Tibetan medicine. But it is not clear which Galangal was used. It's quite possible varieties were often confused as we've seen with other herbs like Jatamansi and Valeriana Wallichi.

Commiphoramyrrha (Nees.) Myrrh is susceptible to quality variation because of the mixture of species that often exists in export shipments. Pieces of good quality selected myrrh should be slightly sticky on breaking, rather than crystalline, indicating a high oil content. Commiphora species are small trees or shrubs with short, thorny branches. True myrrh is produced by C. myrrha, a variable species found in southern Arabia and northeast Africa (chiefly Somalia) as far south as northeast Kenya. Other resin-producing Commiphora occur in southern Arabia, Sudan, Ethiopia, Eritrea, Somalia and Kenya.

This is one of my favorite incense ingredients. Maybe it is just a personal fondness for licorice aromas, but it always brings a smile to my face. Star Anise may be the least studied and understood of all incense ingredients. Most of the phytochemicals rich in star anise have not been studied either, however two: Limonene and 1,8 cineole may hold part of the key. 1,8 cineole is both a CNS stimulant and a sedative. Limonene is a known sedative, and is now being considered as possibly Antialzheimeran. This suggest an aspect of an ability to improve awareness and alertness.

Cassia is one of the most popular ingredients in incense, perhaps the vast majority of people are attracted to the incenses that containes cassia. It seems to go beyond just being a pleasant aroma. There is a wide spectrum of quality and properties if cassia, from limb bark, to trunk bark, varying qualities and contents of oil, etc. Cassia, Chinese cinnamon, C. cassia, Cinamomum aromaticum, is the common household-spice most of us call Cinnamon. True cinnamon was replaced in the USA by Cassia during WWII. Mexico and Europe still use true Cinnamon for cooking.Another variety is Vietnamese Cinnamon ( Cinnamomum loureirii Nees.) which grows in Nothern Vietnam, and is actually a variety of Cassia despite the name.Cassia hails from Burma instead of Cinnamon's birthplace of Sri Lanka. A long used spice, cassia was used in China as long ago as 2500 BC

There may be more controversey and mystery around the incense ingredient Kaiko, than any other incense ingredient I have researched. Even today, I can not say for certain what species produces kaikou. Some experts say there are two types of Kaiko, and the one most commonly used today is a South African snail which has not been scientifically identified. I do know the "Phylum" is Mollusca, and the "Class" is Gastropoda. There are some things I can say which I feel are very reliable: Kaiko is the operculum of a Sea Snail. The operculum is a fibrous door (shown above) which seals the opening of the shell when the snail withdraws inside. Ancient Japanese formulas both describe the use of it, and the preparation. The operculum was soaked in alcohol or vinegar and then baked to remove the odor. It is used as a fixitive, and not an aromatic ingredient. This purpose continues today in Baieido traditional incense such as Kai un Koh.

This is a favorite of many people, second only to cassia. Mixtures containing high quantities of both cassia and patchouli are the most popular of all. There are about eighty species of Pogostemen in Southeast Asia. It became popular in the west beginning around 1844 when the first dried leaves arrived in London. Before that, it was a well-known fragrance in Indian textiles throughout Europe. It is used as an insect repellant and perfume. It is a base note in several famous perfume ingredients for both men and women. It was grown in china almost two thousand year ago and was used as a perfume for ink. (see Prosea v.19) Today, it is commonly used in cigarettes to compensate for a lack of taste due to reduced tar content. Good quality patchouli will retain its sweeter notes on a perfume blotter for months.