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This page is a sortable table of plants used as herbs and/or spices.This includes plants used as seasoning agents in foods or beverages (including teas), plants used for herbal medicine, and plants used as incense or similar ingested or partially ingested ritual components.
Incense is an important representation of the Tibetan culture. These incenses have a characteristic "earthy" or herbal scent to them. Rope incenses can contain 30 or more ingredients. Like most Asian incense, Tibetan incense is extruded into lengths or coils, rather than rolled around a bamboo stick. [2]
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The active ingredients are viburnin (a substance or more probably a mixture of compounds) and tannins. Tannins can cause stomach upset. The leaves when infused have antipyretic properties. The fruits have been used as purgatives against constipation. The tincture has been used lately in herbal medicine as a remedy for depression.
Incense is composed of aromatic plant materials, often combined with essential oils. [4] The forms taken by incense differ with the underlying culture, and have changed with advances in technology and increasing number of uses. [5] Incense can generally be separated into two main types: "indirect-burning" and "direct-burning."
Chinese herbology – theory of traditional Chinese herbal therapy, which accounts for the majority of treatments in traditional Chinese medicine . Culinary herbs and spices – This list is not for plants used primarily as herbal teas or tisanes, nor for plant products that are purely medicinal, such as valerian.
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