Sandalwood Stupa Incense Sticks - Box of 40

Sandalwood gives this stick its character: a warm, creamy, long-lasting wood that fills a room gently and lingers. Two local plants lift it. Greater cardamom, the large black cardamom of the eastern Himalaya, adds a soft, smoky-sweet spice. Holy basil, the tulsi of South Asian gardens, adds a green, faintly peppery top. Ground with natural binders and rolled by hand into a solid stick, with no bamboo core.

Common questions

Is this pure sandalwood?
It is sandalwood-led. Two supporting notes, greater cardamom and holy basil, add a green, lightly spiced top over the wood.

Is there any synthetic fragrance?
No. The stick is made from natural materials and is non-toxic.

Does it have a bamboo core?
No. It is a solid hand-rolled stick, scented all the way through.

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 green lift of holy basil and cardamom rises first, then the warm, creamy sandalwood 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: Sandalwood · greater cardamom (Amomum subulatum) · holy basil (tulsi)
• 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: Warm creamy sandalwood · green-spiced lift
• Care: Cool, dry, away from light

Sandalwood is the heart of this stick, a wood burned for its scent across Asia for a very long time and prized for the way it holds and lingers. The workshop sets it with two plants from the Nepali hills, greater cardamom and holy basil, which give it a green, lightly spiced top. The wood stays in charge; the herbs simply open it up. Hand-rolled in the Kathmandu Valley from natural materials.