RCI-VG.004.1427.001
Tibetan incense
Tibetan incense
Prep20 min
Cook0 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
- frankincense2 tbsp
- juniper leaf¼ cup
- sandalwood½ cup
- 2 tbsp
- patchouli2 tbsp
- + 1 tb. powdered cedarwood (Juniperus virginiana)1 cup
- ¾ cup
- potassium nitrate1 tsp
- tragacanth powder; as needed1 unit
Method
1
Select 2-3 whole cinnamon bark sticks and inspect them for quality, ensuring they are intact, fragrant, and free of mold or debris.
2
Lightly break or score the cinnamon bark pieces with your hands or a mortar to help release their essential oils and aromatic compounds.
2 minutes
3
Pour approximately 2-3 cups of cold, clean water into a small saucepan and add the prepared cinnamon bark pieces.
1 minutes
4
Place the saucepan over medium-high heat and bring the water to a gentle boil, then immediately reduce the heat to low.
5 minutes
5
Allow the cinnamon to simmer on low heat, partially covering the pot, so the bark slowly releases its warm, woody, and sweet fragrance into the liquid.
30 minutes
6
Check the color and aroma of the liquid periodically; it should develop a deep amber hue and a rich, spiced scent as it reduces slightly.
5 minutes
7
Remove the saucepan from the heat and allow the cinnamon bark to steep undisturbed in the hot liquid to further deepen the flavor.
10 minutes
8
Strain the liquid through a fine mesh sieve if desired, or serve the softened cinnamon bark alongside the fragrant liquid for culinary use.
2 minutes