Chinatown Incense Experience
For the purpose of our Chinatown workshop experience we will be exploring authentic Chinese incense making with reference to local and regional ingredients.
A summary of the materials and their characteristics as well as blending advice is contained in the table below:
Name |
Origin/Information |
Nanmu |
Origin: Indonesia Purpose: binder Info: relatively odourless, it becomes sticky when water is added, used as a combustible binder unlike plant gums. |
Thuja |
Origin: Taihang Mountain in Hebei province, China Purpose: aromatic wood Info: Thuja cypress from the Taihang mountain range in China. Notes: woody, cool, camphor, green Blends well with: mugwort, peppermint, lemongrass, patchouli |
Sandalwood |
Origin: Western Australia Purpose: Aromatic Wood Info: Australian Sandalwood (santalum spicatum). Different species in the same family as true or Indian Sandalwood. Commercially farmed in western Australia, the species is not endangered like Indian Sandalwood, and more affordable (4x cheaper) Notes: woody, greener, fresher than Indian sandalwood Blends well with: generally all, but includes aloeswood, benzoin, cinnamon, clove, lavender, nutmeg, patchouli, star anise, turmeric |
Aloeswood |
Origin: Vietnam Purpose: Aromatic wood Info: Aloeswood/agarwood/oud are trees from the species Aquilaria. The aromatic resin that is sought after is the result of a fungal infection. Farmed oud exists, but generally wild caught is considered to be better, as age improves the quality. Aloeswood can be found all over SEA, and recently plantations can be found in EA as well. Notes: different regions smell different. Ours is spicy, balsamic, sweet. Blends well with: benzoin, cinnamon, clove, lavender, sandalwood, star anise, turmeric |
Benzoin |
Origin: Laos (Siam/Laos Benzoin) Purpose: aromatic resin Info: plant resin from styrax tonkinensis. Used throughout history and cultures in incense (catholic church incense, indian/hindu incense or sambrani, Arabic bakhoor). Also has uses in medicine, food and TCM Notes: cinnamon-aromatic, balsamic, vanilla, Blends well with: aloeswood, cinnamon, clove, frankincense, lavender, myrrh, patchouli, sandalwood, star anise |
Frankincense |
Origin: India (Boswellia serrata) Purpose: Aromatic resin Info: gum resin extracted from the shrubs in the Boswellia family. Used throughout history for incense (mentioned in the bible etc) Notes: fresh, pine, lemon Blends well with: benzoin, cinnamon, clove, ginger, lavender, lemongrass, myrrh |
Myrrh |
Origin: Somalia Purpose: Aromatic resin Info: gum resin extracted from the shrubs in the Commiphora family. Used throughout history for incense (mentioned in the bible etc), and in TCM Notes: warm, earthy, bitter, balsamic, herbaceous Blends well with: benzoin, cinnamon, cloves, frankincense, lavender, patchouli, star anise |
Patchouli
|
Origin: Indonesia (Patchouli Light Essential) Purpose: Essential Oil Info: Oil extracted from leaves. Oil is more suited for incense, as leaves have a bad odour when burned. Historically used to ward off fabric pests, popularised in incense by the Hippie movement Notes: intense, sweet, herbaceous, spicy, woody balsamic Blends well with: thuja, benzoin, cinnamon, cloves, lavender, myrrh, nutmeg, sandalwood |
Lavender
|
Origin: France Purpose: essential oil Info: Oil extracted from flowers Notes: sweet, floral, herbaceous Blends well with: aloeswood, benzoin, cloves, frankincense, lemongrass, mugwort, myrrh, nutmeg, patchouli, star anise |
Peppermint Oil |
Origin: India Purpose: essential oil Info: oil extracted from leaves Notes: cool, minty, and herbaceous Blends well with: thuja, mugwort, frankincense, lemongrass |
Mugwort |
Origin: China Purpose: Aromatic herb Info: leaves of Artemisia vulgaris, also known as wormwood. Used often in older European religions, and in China. Also used to flavour food, and may also be smoked as a tobacco alternative Notes: dry, woody, herbaceous, leather-like Blends well with: lavender, patchouli, thuja |
Ginger |
Origin: Indonesia Purpose: Aromatic spice Info: A tropical Asian perennial plant with aromatic rhizomes (roots). Used in food, flavourings and traditional medicine Notes: warm, spicy, sweet, camphor Blends well with: frankincense, sandalwood, turmeric |
Turmeric |
Origin: India Purpose: Aromatic spice Info: roots of Curcuma longa. Used as a dye, pigment, flavouring, medicine. Notes: spicy, fresh, peppery, woody, pungent and bitter Blends well with: aloeswood, cinnamon, cloves, nutmeg, sandalwood, star anise |
Clove |
Origin: Indonesia Purpose: Aromatic spice Info: Dried flower buds of Syzygium aromaticum. Contains a chemical called eugenol, which gives them their characteristic aroma. One of the primary ingredients in Buddhist incense. Notes: intense, spicy, warming Blends well with: aloeswood, benzoin, cinnamon, frankincense, lavender, myrrh, nutmeg, patchouli, sandalwood, star anise, turmeric |
Cinnamon |
Origin: China (cassia cinnamon) Purpose: Aromatic spice Info: Bark of tree.Cassia cinnamon is one of the oldest spices known to humans and was first recorded in China in 2700 BC and in Egypt around 1600 BC. Cassia is one of the sacred oils in the old testament. Notes: strong, spicy, warm, woody, sweet Blends well with: aloeswood, benzoin, clove, frankincense, myrrh, nutmeg, patchouli, star anise, turmeric |
Star Anise |
Origin: China Purpose: Aromatic Spice Info: dried fruit from Illicium verum, magnolia family. Used in cooking and flavourings, component of 5 spice powder Notes: sweet, liquorice Blends well with: aloeswood, benzoin, sandalwood, cloves, cinnamon, frankincense, ginger, myrrh, turmeric |
Lemongrass |
Origin: India Purpose: Aromatic herb Info: Dried leaves of Cymbopogon citratus. Often used in cooking, cosmetics and perfumery Notes: fresh, lemon, herbaceous, Blends well with: frankincense, lavender, thuja |
Nutmeg |
Origin: Indonesia Purpose: Aromatic spice Info: seed of Myristica fragrans. Commonly used as a culinary spice. Notes: warm, spicy, aromatic Blends well with: cinnamon,clove, lavender, patchouli, sandalwood, turmeric |