Myrrh Incense Sticks - Box of 40

This Myrrh stick is a deep, balsamic blend. Sugandawal, an aromatic root, carries the dark, earthy depth. Saffron adds a warm, faintly sweet thread. Clove brings heat and a bright spice on top. Ground with natural binders and rolled by hand into a solid stick, with no bamboo core.

Common questions

Does this contain myrrh resin?
No. It is a blend named for the deep, balsamic register people associate with myrrh, built from sugandawal root, saffron and clove.

What is sugandawal?
An aromatic Himalayan root with a dark, earthy, balsamic smell; it carries the depth of the blend.

Is it natural, with no synthetic fragrance?
Yes. Made from natural materials and non-toxic.

How long does each stick burn, and how many in a box?
About 20 minutes per stick, 40 sticks per box.

1. Hold the tip to a flame until it catches (5–10 seconds).
2. Blow the flame out so the stick smoulders.
3. Place in an incense holder on a heat-safe surface.
4. Allow the ash to cool fully before clearing.

The clove and saffron spice opens first, then the deep, balsamic root settles in beneath it and holds across the burn.

Burns approximately 20 minutes per stick. Burn on a heat-safe surface, away from anything that can catch, and never leave unattended.

• Notes: Sugandawal · saffron · clove
• Type: Nepalese stick incense
• Made in: Kathmandu Valley, Nepal
• Pack: Box of 40 sticks · 10cm · 77g
• Construction: Solid hand-rolled stick · no bamboo core
• Burn time: ~20 minutes per stick
• Materials: Natural and non-toxic · locally sourced · handmade paper packaging
• Aromatic profile: Bright spiced top · deep balsamic root base
• Care: Cool, dry, away from light

The depth in this stick comes from sugandawal, an aromatic Himalayan root with a dark, earthy, balsamic smell. Saffron, one of the most prized aromatics in the world, runs a warm, honeyed thread through it, and clove gives a bright, hot spice on top. Together they make a slow, dark, resinous stick. Hand-rolled in the Kathmandu Valley from natural materials.