An incense stick needs no charcoal: a flame, a holder and a heatproof surface are enough. It is the simplest way to give a room its aroma, and a good place to begin.
Three Traditions
Our incense comes from three traditions.
- Our own sandalwood sticks from Karnataka, India. Royal Sandalwood is rolled by hand with halmaddi gum, a little honey and a sandalwood core. It is the easiest place to start.
- The Nepali collection, with Stupa. Mild sticks, ropes and dhoop, made by hand in the Kathmandu Valley. No bamboo core and no synthetic fragrance.
- Tibetan-style incense, made by Tibetan artisan families.
How to Choose
- New to incense: Royal Sandalwood.
- A mild aroma for every day at home: the Nepali sticks, such as Himalayan Cedar or Sandalwood Stupa.
- Before guests arrive: frankincense or sandalwood, lit about twenty minutes before.
- A quiet evening: Myrrh or the Nepali sticks.
- To try several: a tube of 15 sticks before a box of 40.
Sticks and Ropes
A rope is incense rolled into Lokta paper, a paper made by hand in Nepal, and twisted. It is lit at one end like a stick and set in a heatproof dish while it smoulders.
How to Burn a Stick
- Hold a flame to the tip until it catches.
- Let it burn for a few seconds, then blow out the flame. The tip glows and the aroma rises.
- Stand the stick in a holder, on a heatproof surface.
Keep the room ventilated, and never leave a lit stick unattended.
At Warehouse 23, Alserkal Avenue, the team can light any stick for you to compare. We are open daily, 9 am to 9 pm.
