Tibetan incense and preparation method thereof

Abstract

The invention discloses Tibetan incense and a preparation method thereof. The Tibetan incense is prepared from cedarwood incense, saffron crocus, highland barley, white sandalwood, red sandalwood, nutmeg, nutmeg flowers, cloves, Japanese galangal fruits or seeds, Kashmir safflower, mint, fructus tsaoko, Youzhazihua, dandelion, radix notoginseng, piper longum, galsang flowers, costus roots, rhizoma nardostachyos, eaglewood and honey. The Tibetan incense has no pollution to the environment and has a health-care effect.

Description

technical field [0001] The present invention relates to one kind, especially relates to a kind of Tibetan incense and its preparation method. Background technique [0002] Tibetan incense is a kind of incense in a broad sense, and Tibetan incense is a kind of incense used in Tibetan Buddhist religious ceremonies. According to legend, Tibetan incense was invented by Thonmi Sangbuza (Thonmi Sangbuza, a person in the 7th century, the creator of Tibetan). Traditional Tibetan incense usually uses cypress mud as raw material, and dozens of precious spices such as saffron, musk, white sandalwood, red sandalwood, red sandalwood, agarwood, cardamom, pangolin, cypress, borneol, myrrh, etc. are used as auxiliary materials, and processed into powder shape, and then mixed with water into fragrant mud, which is made by extruding the fragrant mud into strips by hand and tools made of ox horns, and drying in the shade. The burning time of traditional Tibetan incense is too long, the smell...

AI Technical Summary

Problems solved by technology

The burning time of traditional Tibetan incense is too long, the smell of smoke is too heavy, and it has certain side effects on the respiratory system