A blend of fragrances still used today in the East, to fragance clothes, textiles and welcome you home.
Ingredients: Sugar, Water, Rose Water, Rose Attar, Myrrh Attar, Powdered Sandalwood, Powdered Oud, Powdered Jawi, Powdered Dhufran.
Product volume: 1 large ball or 3 star shaped cones weighing 5g total.
Use: For Charcoal burners, candle and electric incense heaters. Place the ball or part of the ball of incense on to the burning charcoal to release the fragrance. Alternatively, line the top dish of an electric or tea light modern incense burners with aluminium foil, and sprinkle a small amount of the bok hor into the top. Igniting the heat source will warm the bok hor, gently releasing the fragrance.
Warnings: Burning incense should never be left unattended, and always used in an appropriate heat proof vessel. Please be aware that the nature and intent of Bok hor is to release fragrant smoke.
Storage: We suggest keeping incense in an airtight container in a cool, dark place away from the intense Australian sun.
From Medieval Still Room:
All of the ingredients we use and sell are either organically grown by us or sourced locally from organically certified growers. We do not source 'wild harvested' ingredients as many of the plants are endangered, and are harvested without regard to the continued health of the plant, the local community, or the plant species as a whole.
As with any product made on organically grown heritage plant matter, there may be slight variations in colour and consistency between batches however, we do our best to ensure that there is no change in the efficacy of the product.
BC to 500 AD, 500 - 1000 AD, 1000 - 1100 AD, 1100 - 1200 AD, 1200 - 1300 AD, 1300 - 1400 AD, 1400 - 1500 AD, 1500 - 1600 AD, 1600 - 1700 AD