Incense sticks are the most widely used form of incense in the world. They consist of a blend of plant-based binders, essential oils, resins and herbs, applied to a thin bamboo core (masala sticks) or shaped into solid coreless sticks (dhoop, Japanese sticks).
The tradition originated in India, where incense sticks have been used in temples, during pujas and in everyday life for over 3,000 years. Through Buddhist monasteries, they spread to China, Tibet and Japan – where the highly refined "Kōdō" ceremony evolved into its own incense art form. Today, incense sticks accompany meditation, prayer, yoga and relaxation rituals around the globe.
Indian masala sticks are rich and sweet, often featuring sandalwood, patchouli or floral blends. Tibetan sticks are coreless and contain mixtures of up to 30 medicinal herbs and woods – traditionally crafted according to monastic recipes. Japanese sticks are thin, coreless, very subtle in scent and notably low in smoke – ideal for meditation and small rooms.
Use: Light the tip of the stick, let it burn briefly and blow out the flame – the ember should continue to glow gently. Place in a suitable incense holder that catches the ash. Never leave burning unattended and ensure adequate ventilation.
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