Feel free to post your favorite recipe in the reviews section! The fun of this recipe is undoubtedly the range of aromas you can create by experimenting with different perfume blends and ratios. ![]() The type of vanilla ranges from producer to producer - a natural option would be to use undiluted or diluted (with perfumers alcohol) vanilla absolute or by making your own tincture using vanilla beans and alcohol.īelow is a basic recipe for nag champa incense. Vanilla is added to tone down the biting quality of the Halmaddi and provide a subtle sweetness. The base components of the perfume are:Ī combination of other oils is then often added to accentuate particular aspects of the base perfume or to add a completely new olfactory level (i.e. While the perfume mixtures are closely guarded family secrets and are what make each nag champa recipe unique. In actuality, it is the blending of Halmaddi with perfumes (natural and/or synthetic), vanilla, and sandalwood which work together to produce the well-known Champa smell. Instead, it was mainly used as a binder when jig at or Makko powder was unavailable.Īlthough many assume that Halmaddi, on its own, is what gives nag champa its familiar aroma, it really is only one part of the equation. Which in its raw form is particularly balsamic with hints of smoke and musk. Initially, Halmaddi was not chosen for its olfactory value. Since Halmaddi is hygroscopic (it absorbs moisture from the air), this soft grey/tan paste slows down the rate at which the incense burns, ultimately providing a long burn time. Without a doubt the one ingredient that sets Champa incenses apart from other Indian styles is Halmaddi (a resin from Ailanthus sp.). No matter what form you choose, nag champa incense is sure to bring you the benefits of its soothing, relaxing, and uplifting properties. They can be burned on their own or used to make your own stick incense. These forms are made by pressing the traditional ingredients into a cone or coil shape.
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