Southeast Asia Incense Sticks Set Sandalwood Spikenard Cinnamon - 144 Sticks

Spikenard, Sandalwood and Cinnamon in a Southeast Asia Incense Set

This Southeast Asia incense set by Flaires of Spain holds three blends. Each comes in 3 packs of 16 sticks, 144 sticks in all.

Product Details

• Product Type: Incense sticks set
• Set Number: F-2004-kit
• Scents: Nepali Temple Spikenard Sandalwood (F-019); Ganesh Sandalwood (F-024); Ceylon Cinnamon (F-027)
• Pack: 3 packs of 16 sticks = 48 sticks per scent
• Quantity: 3 scents x 48 sticks = 144 sticks (9 packs)
• Terms: Special set pricing
• Made: Made in Spain by Flaires

Nepali Temple

Spikenard is Nardostachys jatamansi, a plant of the Himalayas of Nepal, China and India. It grows at 3,000 to 5,000 meters.

Its crushed rhizomes are distilled into a thick amber oil used in perfume and incense.

Ganesh Sandalwood

Ganesha is the elephant-headed Hindu deity of new beginnings. Sandalwood grows slowly, and its oil is steam distilled from the wood.

Ceylon Cinnamon

Cinnamon is native to Sri Lanka, once called Ceylon. Britannica says it was once more valuable than gold.

Together these Ganesh Ceylon cinnamon scents round out a three blend incense bundle. Find each in our Museumize incense collection.

Burning and Care

Burn it in a ventilated room on a proper holder. Never leave burning incense unattended, and keep it away from children and pets.

Burn this Southeast Asia incense set one scent at a time. It serves as spikenard sandalwood sticks and Ganesh Ceylon cinnamon scents for a quiet room. Fans of spikenard sandalwood sticks and a three blend incense bundle will enjoy it. Any Southeast Asia incense set suits gifting.

About the Mythos Collection

This scent belongs to the Mythos Collection, a series of ancient formulas drawn from history across many countries.

For More Reading from the Web

• Trace spikenard from the Himalayas to Rome. Spikenard - Wikipedia
• Meet Ganesha, lord of beginnings. Ganesha - Britannica
• Learn how cinnamon traveled the spice routes. Cinnamon - Britannica