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  2. Patchouli - Wikipedia

    en.wikipedia.org/wiki/Patchouli

    Patchouli oil is used widely in modern perfumery [13] by individuals who create their own scents, [14] as well as in modern scented personal products, such as bay rum, and industrial products, too, such as paper towels, laundry detergents, and air fresheners. Two important components of its essential oil are patchoulol and norpatchoulenol. [14]

  3. Kōdō - Wikipedia

    en.wikipedia.org/wiki/Kōdō

    An incense burner (香炉, kōro) used for an ayamekō (菖蒲香) game, a part of kōdō. Kōdō (香道, "Way of Fragrance") is the art of appreciating Japanese incense, and involves using incense within a structure of codified conduct.

  4. Peppermint extract - Wikipedia

    en.wikipedia.org/wiki/Peppermint_extract

    Peppermint extract can be substituted in recipes with peppermint oil (a stronger ingredient primarily used in candy-making), crème de menthe, or peppermint schnapps. If the food is not heated, the alcoholic properties of liqueurs may remain present in the finished product. [5] Peppermint extract may also be added to hot water to create ...

  5. Incense - Wikipedia

    en.wikipedia.org/wiki/Incense

    Incense sticks, also known as agarbattī (Hindi: अगरबत्ती) and joss sticks, in which an incense paste is rolled or moulded around a bamboo stick, are the main forms of incense in India. The bamboo method originated in India and is distinct from the Nepali, Tibetan, and Japanese methods of stick making without bamboo cores.

  6. Incense in India - Wikipedia

    en.wikipedia.org/wiki/Incense_in_India

    An older term "Dhūpavarti" is more commonly used in ancient and medieval texts which encompasses various types of stick incense recipes. [7] Incense is part of the cottage industry in India and important part of many religions in the region since ancient times. The method of incense making with a bamboo stick as a core originated in India at ...

  7. Mint sauce - Wikipedia

    en.wikipedia.org/wiki/Mint_sauce

    In Spices, Salt and Aromatics in the English Kitchen (1970) Elizabeth David broadly agreed with Jack's recipe, but recommended using white wine vinegar as "less savage". [13] In her Book of Mint (1993) Jackie French concurs with David, but suggests letting the cooked sauce stand for at least a day and preferably a month. [2]

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