As we've previously discovered, Japanese incense's origins stem from Buddhism where aromatic roots have been long used as both fragrant materials and medicinal plants. Below, we'll cover the history and use of the aromatic roots used in traditional Japanese incense.
Daioh - Rhubarb
Cultivated for thousands of years for use in Traditional Chinese Medicine, rhubarb is used for both medicinal, aromatic and culinary purposes. The species used in Japanese fragrance is Chinese rhubarb (Rheum palmatum).
It is mainly grown for its root stock which is harvested after three to five years of the plant’s life, during September and October. Its long root has a brown exterior and a deep yellow interior (its Chinese name of Da huang translates to big yellow) and is used as an anti-septic, anti-inflammatory as well as immune booster.
When used as an ingredient in incense, it tends to soften and bring together sharper aromatic compounds. It brings a fruity overtone and sweetens the fragrance of the incense in which it’s used.
Kanzo - Licorice
Much like rhubarb, licorice has been extensively used in Traditional Chinese Medicine and there have even been modern studies on its medicinal properties. It is nowadays widely consumed as both a medicinal plant and as a sweetener.
The species of licorice used in incense is the Chinese licorice (Glycryrhiza uralensis). Cultivated in the northwest of China, it is harvested in spring and fall.
Licorice has a earthy, musty and sweet fragrance that can sometimes have a burned or charred character to it. Much like its use in medicine, it is often used to sweeten and balance harsher ingredients, especially herbal ones.
Mokkoh - Saussurea
By now you’ve come to realize that most aromatic roots have their origins in traditional medicine, and saussurea is no different. It also has an equally long history of being used as fragrance as well.
Known as costus, it comes from the Saussurea costus which is a perennial alpine thistle that grows in the Cashmere province. The plant is commercially cultivated in the mountains of the Yunnan province in China, where its root is harvested.
When used in incense, saussurea has both fixative and fragrant qualities to it. It not only brings a warm, floral, woody and earthy scent to the incense; but also helps preserve all the other ingredients.
Sanna - Galangal
Known as aromatic ginger, galangal is a member of the ginger family. It has been historically used in China and India for both medicine and culinary purposes.
Botanically identified as Kaempferia galanga, this small rhizomatous plant has flat spreading leaves and stemless white blooms with purple spots. Thriving in humid tropical climates, galangal is native to the shady forested areas of India and Burma.
It’s unique fragrant kick comes from the high amounts of the flavonoid Galagin; making it sweeter than other ginger species. Its scent can be described as camphorous, warm, sweet and spicy. It has deep rich woody undertones and bitter head notes. In incense, it is used in incense that aims to stimulate both body and mind, with a sharpness that helps elevate mood and overcoming fatigue.
