Incense has several different physical forms or types which can be burned or smouldered to release fragrance. The type of incense depends on the region the incense has originated from and the type of oil, mineral or organic matter that the incense has been made from. For instance, Indian incense traditionally has had two broad categories or types, masala (champas, dhoop or dubars) and charcoal. Dhoop masala is soft and can be burned in several ways; charcoal is hard and requires a resin to be added before burning. In general, incense is ignited and allowed to smoulder, releasing fragrance into the air. Incense should be contained within holders or bowls to prevent a fire hazard (falling ash or overheated containers are two common problems).
Some of the better known incense shapes or mediums are sticks, coils, cones, dhoop, charcoal and resin, and cords. Cords are popular in Tibet and Nepal, resin and gums are popular in India, and sticks and coils have widespread use all over the world. All of the shapes or types of incense have fragrances in common which are frequently used in the recipe or composition of the incense perfume (such as sandalwood, frankincense, myrrh, lavender, or rose). As with the shapes, there are some fragrances which are unique to particular regions – honeysuckle in Thailand, cinnamon, amber and lotus flower in India, champaka in Bali. Westernisation of incense has also led to other scents being introduced, such as apple, peach, lemon and strawberry.
Some of the better known incense shapes or mediums are sticks, coils, cones, dhoop, charcoal and resin, and cords. Cords are popular in Tibet and Nepal, resin and gums are popular in India, and sticks and coils have widespread use all over the world. All of the shapes or types of incense have fragrances in common which are frequently used in the recipe or composition of the incense perfume (such as sandalwood, frankincense, myrrh, lavender, or rose). As with the shapes, there are some fragrances which are unique to particular regions – honeysuckle in Thailand, cinnamon, amber and lotus flower in India, champaka in Bali. Westernisation of incense has also led to other scents being introduced, such as apple, peach, lemon and strawberry.