Tibetan incense (a dough incense)
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Frankincense |
| ¼ | cup | Juniper leaf |
| ½ | cup | Sandalwood |
| 2 | tablespoons | Cinnamon |
| 2 | tablespoons | Patchouli |
| 1 | cup | + 1 tb. powdered cedarwood (Juniperus virginiana) |
| ¾ | cup | ;Water |
| 1 | teaspoon | Potassium nitrate |
| Tragacanth powder; as needed | ||
Directions
From Sandy Maine's "Herbal Incense" article in "The Herb Companion." Dec. 1992/Jan. 1993, Vol. 5, No. 2. Pg. 38. Posted by Cathy Harned.
Related recipes
- Charcoal briquettes (for incense use)
- Christmas (a loose incense)
- Frankincense & lavender (a loose incense)
- Frankincense and lavender (a loose incense)
- Herbal incense information i/iii
- Herbal incense information ii/iii
- Herbal incense information iii/iii
- Herbal incense information pt 1
- Herbal incense information pt 2
- Herbal incense information pt 3
- Herbal incense information, i/iii
- Herbal incense information, ii/iii
- Herbal incense information, iii/iii
- Indian incense (a dough incense)
- Japanese incense (a dough incense)
- Lavender & rose (a loose incense)
- Lavender and rose (a loose incense)
- Romantic incense (a dough incense)
- Spice dough - edible
- Tibet food staples