Ingredients
The following are the main ingredients in Japanese incense:
- Agarwood (沈香, jinkō?) (also called Aloeswood)
- Sandalwood (白檀, byakudan?)
- Borneo Camphor (竜脳, ryūnō?)
- Benzoin (安息香, ansokukō?)
- Frankincense (乳香, nyūkō?)
- Clove (丁字, chōji?)
- Star Anise (唐樒, tōshikimi?)
- Rhubarb (大黄, daiō?)
- Cinnamon (桂皮, keihi?)
- Licorice (甘草, kanzō?)
- Patchouli (パチョリ, pachori?)
Many other ingredients are also used in Japanese incense. They are chosen either for their scent or properties in Traditional Chinese Medicine. Most ingredients for Japanese incense come from India and South-East Asia.
Agarwood and sandalwood are the two most important ingredients. Agarwood is known as jinkō in Japan, which translates as "incense that sinks in water," due to the weight of the resin in the wood. It is currently on the list of the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES).
Sandalwood is one of the most calming incense ingredients and lends itself well to meditation. The most valued sandalwood comes from Mysore in the state of Karnataka in India, where it is endangered.
Another important ingredient in Japanese incense is kyara (伽羅?). Kyara is one kind of agarwood (Japanese incense companies divide agarwood into six categories depending on the region obtained and properties of the agarwood). Kyara is currently worth more than its weight in gold.
Makkō (抹香 or 末香?) is another ingredient used in Japanese incense. Makkō actually just translates as "incense powder". The incense powder that is normally being referred to is called tabu no ki (椨の木?). Makko is used to bind the ingredients together. It is remarkable for being able to bind ingredients while having little scent of its own.
Read more about this topic: Japanese Incense
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