Just as we use spices to enhance the flavors of the food we eat, spices too are added to incense ingredients to expand the aromatic pallet of their fragrances. Cinnamon, clove, saffron and vanilla are among the favorites.
Cinnamon Cinnamon is the inner bark of a tropical evergreen tree. In ancient Egypt cinnamon was used medicinally and as a flavoring for beverages. Its fragrance is warm, spicy, woody and sweet and is said to reduce stress and dispel negative energy.
Nutmeg Nutmeg is a warm, spicy and aromatic. It blends beautifully with citrus oils, other spices, ylang ylang, geranium, bay, and vanilla. Nutmeg is a native of India, Java, Sumatra, the Moluccas, and nearby islands.
Saffron Saffron is considered to be the worlds most expensive spice. It is the thread-like reddish colored stigma of the flower Crocus sativa. The fragrance of saffron is sometimes described as like the "sea" air.
Vanilla Vanilla comes from several species of perennial orchid vines of the genus Vanilla native to Mexico and tropical America. The charactieristic aroma of vanilla is highly fragrant and aromatic, wqarm and comforting. It has been called the "aroma of love."
Auroshikha Cinnamon Incense
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