Nag Champa | 12 sticks

Nag Champa - 15 gram sticks

Nag Champa originated in the Indian state of Karnataka, where the champa flower (plumeria) forms the base of this scent alongside sandalwood and other herbs. Sai Baba is one of the best-known producers of this incense type and uses a blend of essential oils of champa, gaiac wood, palmarosa, clove and vetiver. The result is a sweet, mildly spicy scent with an earthy undertone that travelled to the West via the hippie movement in the 1970s and has been closely linked to incense in general ever since.

The sticks are hand-rolled around a thin bamboo core using traditional agarbatti craftsmanship. A box holds 12 sticks, roughly 15 grams in total.

How to use them

Place a stick upright in an incense holder, or angle it into sand or soil. Light the tip, let it burn for about ten seconds, then blow it out: the stick should smoulder and burn slowly rather than flame. Always place it on a heat-resistant surface and never leave it unattended near flammable material.

Storage

Store the sticks dry at room temperature, preferably in the closed original packaging. Moisture affects both the scent and how well the sticks burn, so an airtight tin is a good idea once the box has been opened.

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