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Agarbati = incense sticks (from Latin: incendere,heating, burning, smoking)

Tibetan incense refers to a common style of incense found in Tibet, Nepal, and Bhutan. These incenses have a characteristic "earthy" scent to them.

Ingredients vary from cinnamon, clove, and juniper, to kusum flower, ashvagandha, or sahi jeera.

Indian incense involves a wide variety of ingredients. In accordance with Ayurvedic principles, all the ingredients that go into incense-making are categorized into five classes:

(Note: these are according to the old Greece "Four Elements" plus "One: Nature")

1. Ether (fruits): Star anise

2. Water (stems and branches): Sandalwood, Aloeswood, Cedarwood, Cassia,

Frankincense (olibanum resin), Myrrh, Borneol

3. Earth (roots): Turmeric, Vetivert, Ginger, Costus root, Valerian, Indian Spikenard

4. Fire (flowers): Clove

5. Air (leaves): Patchouli

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14y ago

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