The second family of ingredients we’re going to talk about are spices, the aromatic companions to the fragrant wood bases in Japanese incense.

Choji - Clove

An invigorating and refreshing spice, clove is the flower of the tropical tree Syzygium aromaticum. Native to Indonesia, it was then reintroduced to other areas by the Dutch such as Madagascar and Zanzibar. You might be familiar with the taste of cloves in cooking, where a little goes a long way.

Its fragrant characteristics of sweet, warm and spicy earthiness have made it a staple of Japanese incense. Another benefit of using clove is that it makes incense burn smoother and evenly. Clove is known to posses stimulating properties to the mind, enabling greater focus and feelings of refreshment.

Keihi - Cinnamon / Cassia

Since 2500BC, cinnamon has been documented to be used by humans as a medicinal plant and cooking spice. Most of the cinnamon we purchase today is in fact Chinese cinnamon. It comes from the bark of the Cinnamomum cassia tree originating from southern China. True cinnamon comes from Cinnamomum verum (or Ceylon cinnamon) which has a brighter color and milder and sweeter fragrance.

Because of the higher oil concentrations found in Cassia, it is the preferred tree for the spice. In Japanese incense; its woody, warm and sweet facets can be found paired with fragrant woods resulting in an equally calming and stimulating scent.

Daiuikyo - Star Anise

Star anise comes from the dried seed pods of Illicium verum, known as Chinese Anise from the Chinese-Vietnam border area. From March until May, this tree will produce eight-pointed star shaped fruit pods which are harvested right before ripening in autumn. Both the seed and pod are fragrant and they are ready for use after drying out.

In Japan, there exists a botanical relative of star anise, Illicium anistatum (Japanese star anise), which has been revered as sacred by many Japanese Buddhists. This plant is toxic and inedible, but its pods and seeds are used in Japanese incense.

Its scent is known to promote feelings of calmness and stress relief and it’s perfect for relaxing or focusing.

Kansho - Spikenard

Spikenard has a long documented history for its use as an aromatic material, dating back to spiritual texts thousands of years ago. Known as muskroot, nardin or nard; it comes from the rhizomes of the Nardostachys jatamansi plant of the Valerian family. This small flowering plant grows in the Himalayan regions at high altitudes of at least 2900m, producing pink flowers but its fragrant oil comes from its rhizomes (roots).

Known for its intense sweet and musky scent, spikenard is a prized fragrant material used in incense for its calming properties.