Identification of spices

Chemical flavorings compared with natural spices, although the fragrance is similar, and even more intense, but the quality of the fragrance and the function of tranquility, enlightenment, the two are not the same. Many natural spices are classified as superior medicinal herbs, while synthetic spices, which are chemical products, are harmful to health when used more often, even though they may smell good at first. Moreover, even in terms of smell alone, chemical flavors are only close to and far from being comparable to natural flavors.

The reason why chemical flavorings are so popular is that most people just burn incense as a ritual. Since they do not smell the incense, do not taste the incense, just burn incense, look at the incense, it is natural to ignore the incense materials, formulations and quality, and only focus on the appearance of the incense products beautiful or flavorful.

The extensive use of chemical flavors and chemical processing technology has also substantially changed the contemporary incense-making process. Although some traditional methods and techniques are still used, but that is only some peripheral, the form of retention, and the selection of spices, concoctions, compositions, fire and other core content have been discarded. One of the consequences of this is the interruption of the process of making incense and the loss of the recipe of incense, so that very few people are really proficient in traditional incense making techniques.

While chemical flavorings have been the mainstay of incense, you can still find incense made from natural spices, which leaves a space for those who like to savor incense.