.Sandalwood

Soft, warm, light. Luxurious, balsamic, with the aroma of frozen wood and a light vanilla aftertaste.

Sandalwood - whose scientific name is  Santalum album , is an evergreen tree (that is, it looks evergreen) native to Asia, especially India, which can also be found in Australia.  It grows from 4 to 9 meters high, either by itself or more often with the mandatory help of other plants. Its aroma leaves no one indifferent.

The incense is packed in a bronze round tube. It will be perfect to enjoy yourself and give as a gift to dear people.

The duration of incense burning is about 45 minutes.

• no synthetic ingredients
• no chemicals
• only natural oils
• suitable for vegans
• handmade with love straight from India.

Incense length - 21 cm, burning part - 17 cm.

The package contains 6-10 sticks, the weight is always the same - 10g.

How to burn incense correctly

After all, you can say that it seems simple and elementary, but I give you some recommendations on how to burn incense in the best way:

1) You need to light the very tip of the incense stick with matches . Note that only the tip of the incense stick or cone needs to be burned. This is to get the best possible smell, if you burn too much, most of the incense will turn black, then you can feel the charred aroma... if this happens, you have to wait until the incense stops smoking, but it is definitely not the real smell of incense! (It's like burning a piece of toast) The more carefully you light only the tip of the incense stick, the better its aroma will be.

2) The incense stick will start to smoke and the tip will be red as it burns continuously. Don't blow, the natural process is enough.

3) Place the incense stick in the incense holder or bowl.

4) Make sure the incense is at least two meters away from you and the room is well ventilated. Do not breathe the fumes directly. A windowsill is a great place or over a fireplace.

5) It is not necessary to burn all the incense at once, sometimes one third of the incense may be enough for a smaller room. Put it out nicely in a censer or bowl and save it for another time.

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