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Incense-Making.com
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It's important to know that incense pellets should not
be "burned" using direct heat. Indirect heat is the preferred and ideal
method to release the fragrances within incense pellets. Honey and other
ingredients will give off poor aromas if burned instead of gently heated. For
more on this, click on "How to Heat Incense Pellets"
Making
Incense Pellets
Step - by - Step
Photos coming soon...
| 1 | grind each of your recipe's dry incense ingredients into coarse granules like sea salt and combine in a bowl (performed while making loose incense) | photo | |
| 2 | slowly drizzle in tiny amounts of honey until the
mixture can be kneaded together as one, mix well by kneading more you can add essential oils & balsams during this stage if you like |
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| 3 | pinch off small pieces and roll into a pea-sized pellets | ||
| 4 | place pellets on a board covered with wax paper to
dry, enclose the whole board inside a large paper bag, close the end
of the bag turn pellets twice daily to help dry evenly |
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| 5 | once pellets are dry enough to be handled, place
them in a sealed unglazed ceramic or glass jar but in one layer
only, for at least 48 hours Important: do not stack honey pellets on top of each other or they will stick together and merge into a single mass, use a single layer the longer you age the mix, the more it will develop and refine itself, the better it will be in Japan they make a kneaded incense called Nerikoh which uses dried plums and honey as the binder and they age the mix in an unglazed ceramic pot buried near a stream... sometimes for years alcohol can be used to clean your tools |
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| 6 | your incense pellets are ready for enjoyment! | ||
| 7 | back to top | ||
| 1 | grind each of your dry incense ingredients into coarse granules, like sea salt (performed while making loose incense) | photo | |
| 2 | in a large bowl add your raisins or other dried fruit
*measure roughly one part dried fruit to one part incense A "part" is any unit of measurement you wish to use, provided it's consistent throughout the entire recipe. We often use the conversion of 1 part = 1, 2, or 3 grams for small batches, and maybe 1 part = 5 to 10 grams for larger batches, etc. If you prefer, you can use powdered volume measurements with teaspoons, tablespoons and/or cups. |
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| 3 | cover dried fruit with wine (we like red wines), liquid should be at least 1" over the level of fruit to allow
for absorption you can experiment with wines, liqueurs, hydrosols, essential oils, etc. let soak overnight |
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| 4 | use a strainer to drain liquid from fruit while wearing latex or rubber gloves, hand press out excess liquid in fruit |
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| 5 | combine drained fruit with prepared loose incense mixture | ||
| 6 | mix thoroughly... knead... knead... you can use a mortar and pestle, a bowl and your hands, or a food processor or blender to mix (see incense tools) the fruit should shred apart and mix thoroughly with the incense blend |
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| 7 | slowly drizzle in enough honey to bind the incense
together into a dough that sticks together well the honey acts as both an additional binder and as a preservative |
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| 8 | knead, knead, knead... | ||
| 9 | pinch off a small piece and roll it in your hands to make a pea-sized pellet | ||
| 10 | place the pellets on a board covered with wax paper
to dry, enclose the whole board inside a large paper bag turn pellets twice daily to help dry evenly |
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| 11 | once pellets are dry enough to be handled, place
them in a sealed unglazed ceramic or glass jar but in one layer
only, for at least 48 hours the longer you age the mix, the more it will develop and refine itself, the better it will be in Japan they make a kneaded incense called Nerikoh which uses dried plums and honey as the binder and they age the mix in an unglazed ceramic pot buried near a stream... sometimes for years alcohol can be used to clean your tools |
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| 12 | your incense pellets are ready for enjoyment! |
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| back to top | |||
| 1 | grind each of your dry incense ingredients into coarse granules, like sea salt (performed while making loose incense) | photo | |
| 2 | wear latex, plastic, or rubber gloves | ||
| 3 | a) soft gummy ingredients like elemi need to be
spread out the in a large bowl or on a cutting
board covered securely with wax paper (can later be cleaned with alcohol)
create a flat layer with the ingredient as if you
were icing a cake, evenly sprinkle the loose incense mixture over
the entire flattened soft ingredient b) sticky resins like labdanum or hard galbanum are best frozen then quickly ground by mortar and pestle, they soften quickly so you have to be fast and then repeat the freeze and grind until the consistency desired is achieved - the granular or powdered ingredient can then be added like a dry ingredient to the rest of your already prepared mixture and depending on percent of sticky resins it will either form gummy pellets or a dry mix c) liquid balsams and resins like Copaiba and Peru Balsams can be poured over your incense and kneaded into it. spread out your prepared loose incense mixture in the bottom of a bowl and drizzle the liquid balsam resin all over it soft resins like soft galbanum are easiest to use when warmed - heat in a hot water bath - place sealed jar of galbanum into bowl of hot water, about half-way up the galbanum jar |
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| 4 | you can experiment with adding honey, balsams, essential oils, etc. | ||
| 5 | wear latex, plastic, or rubber gloves mix thoroughly... then knead, knead, knead... |
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| 6 | pinch off a small piece and roll it in your hands
to make a pea-sized pellet *depending upon the recipe and fruit used, you may not be able to bind the mix together, in which case it can be left alone and stored as a loose incense mix or... you can add a sticky binder like honey or a balsam to help it knead and form into pellets |
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| 7 | place pellets or the loose mix on a board covered
with wax paper to dry, enclose the whole board inside a large paper
bag, close the end of the bag turn pellets or mix twice daily to help dry evenly |
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| 8 | once the pellets are dry enough to be handled,
place them in a sealed unglazed ceramic or glass jar but in one
layer only, for at least 48 hours the longer you age the mix, the more it will develop and refine itself, the better it will be in Japan they make a kneaded incense called Nerikoh which uses dried plums and honey as the binder and they age the mix in an unglazed ceramic pot buried near a stream... sometimes for years alcohol can be used to clean your tools |
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| 9 | your incense pellets are ready for enjoyment! | ||
| back to top | |||
Have Fun!
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  All content on this website (including text, photographs, video and audio files, and any other original works), unless otherwise noted, is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License. |
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