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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 used for aesthetic reasons, religious worship, aromatherapy, meditation, and ceremonial reasons. It may also be used as a simple deodorant or insect repellent. [2] [3] Incense is composed of aromatic plant materials, often combined with essential oils. [4]
This synthetic chemical compound was identified by the EMCDDA as an ingredient in three separate "herbal incense" products purchased from online shops between February and June 2009. [3] It was discovered by, and named after, John W. Huffman. [4] In the United States, JWH-398 is a Schedule I controlled substance. [5]
An offering was made of the Ketoret on a special incense altar and was an important component of the temple service. Myrrh is also listed as an ingredient in the holy anointing oil used to anoint the tabernacle, high priests and kings. Oil of myrrh is used in Esther 2:12 in a purification ritual for the new queen to King Ahasuerus:
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.
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.
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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