Incense
Ingredients ...
Traditional Japanese Incense use many
kinds of unusual roots and bark are used, such as magnolia,
peony and cypress. Japanese Incense has highly quality.
|
| |
|
|
| A
tall evergreen tree cultivated in India, Indonesia and Malaysia, Sandalwood
is mentioned in old Sanskrit and Chinese books. Its persistent woody,
spicy scent has made it widely used in religious ceremonies for thousands
of years. Sandalwood is also used in traditional Chinese medicine and
in incense and woodcarvings. Sandalwood from the Mysore region in southern
India is called Rozan Byakudan in Japanese, and is known for its premium
quality. |
Naturally
grown in Southeast Asia, Indonesia, India and in the Hainan province of
China, a very unusual process of nature creates Jin-koh. Only the undisturbed
rainy forests in tropical regions, with centuries of time, can produce
this miracle of nature. Jin-koh is highly valued for Japanese incense
ceremonies, and it is also traditionally used for soothing or relaxation
purposes. |
The
highest grade of Aloeswood is called Kyara, which means "Precious"
in ancient Japanese. Kyara has deeper aroma and is more resinous than
the average Aloeswood, and it is more expensive per ounce than gold.
|
| |
|
|
| The sweet,
balsamic resin from a tall deciduous tree of the Styracaceae family, Benzoin
is found in tropical Sumatra. It yields a warm, mild scent.
|
Derived
from the camphor tree (Dipterocarpaceae family), Borneo Camphor is a crystalline
substance, which accumulates in the gaps of the trunk, and acts as natural
insect and moth repellent. |
One of oldest
spices known to man, cinnamon was traded between India, China and Egypt
over 4,000 years ago. It is mentioned in the Bible, as well as Greek and
Roman pharmacopoeia. Cinnamon is produced in the southern provinces of
China, Vietnam, Sri Lanka and Indonesia. |
| |
|
|
| |
|
|
| Native of
the Molluques and Zanzibar Islands, cloves are the dried flower buds of
the tall Myrtacea evergreen tree. Its hot, spicy scent has made it one
of the most well known spices in the world.
|
One of the
most highly prized substances in the ancient world; it has been used in
the ceremonies of many religions. It is found in the resin of the Burseraceae
three family, grown in northeast Africa, the coasts of the Arabian Sea
and Somalia. Traditionally used as a pain-relief agent in herbal remedies.
|
The dried
root of a plant commonly referred to as "Wrinkled Giant Hyssop"
and "Korean Mint"; it originated in Iran and India. This is
an aromatic perennial which bears violet to pink flowers and is often
used in traditional medicine.
|
| |
|
|
| |
|
|
| Derived
from and Asiatic shrub, which resembles a beefsteak plant, Patchouli leave
yield a fragrant oil recognizable for its warm, woodsy scent. Originated
in the Philippine Islands.
|
Licorice
Root is the root of a bean plant, indigenous to the northern part of China.
For centuries, it has been used in the medicine and food of many cultures.
|
This root,
which offers as sweet, woody scent, has been used as a spice for centuries.
A traditional ingredient of Japanese incense, Spikenard is mainly produced
in China, the Himalayas, and the mountains of northeast India. |
| |
|
|
| |
|
|
| Native to
India and the Himalayan Mountains, this highly prized tree is said to
produce a fragrance that can spread infinite distances while illuminating
and permeating the earth and sky.
|
A root from
the family Compositae, Saussurea originated in the Cashmere province India,
and is now grown mainly in the Yunnan province of China. It is also used
as a traditional herbal medicine. |
Myrrh is
the resin or gum of the Myrrh bush, belonging to the family Burseraceae,
indigenous to East Africa and the Arabian Sea coasts. With its deep, almost
musky scent, it is the base-note of much Asian incense, and was used as
a natural preservative in ancient Egypt. |
| |
|
|
| |
|
|
| Native to
northern regions of South America, the sensoric qualities of this plant
range from subtle-sweet to spicy.
|
This plant
can be found growing wild in the mountains of the western and northern
regions of China and Tibet. Its use dates back to 2700 BC in China, where
it was cultivated for medicinal purposes.
|
This slightly
aromatic plant is often used in culinary preparation, as well as in traditional
medicine. |
| |
|
|
| |
|
|
The dried
root of plant native to Vietnam, and also grown in India and southern
China, this plant bears delicate, fragrant, orchid-like flowers, and is
highly prized for its warm, sweet and spicy fragrance. |
Considered
one of the main medicinal and culinary plants in China, India, Egypt and
Rome, this dry fruit from the Magnoliaceae family has a lively, sweet
and herbaceous scent. It is grown primarily in the southern provinces
of China and is a popular ingredient in Chinese cuisine. |
Found in
the tall evergreen trees of the genus Machilus, Tabu is cultivated in
the warm coastal areas of Japan, Taiwan, South Korea and China. Tabu actually
has no scent, but the dried powder becomes sticky when kneaded with water,
and it is used as the binding material for traditional Japanese incense.
The bark is often used for its golden brown pigment. |
| All
above information is from Shoyeido.
|
