Botanic Spotlight: Ylang Ylang

Botanic: Ylang Ylang

Binomial name: Cananga odorata. Native to India, the Philippines, Malaysia, Indonesia, and Australia. 

Scent: Rich, floral, woody-balsamic. Find it in my Ylang Ylang and Orris Root incense sticks.

Function: Ylang Ylang flowers are used as an aromatic in incense making. In general, dried flowers can be used in incense, but essential oils or absolutes produce a scent closer to the fresh flower (when used sparingly).

Something you might not know: Ylang Ylang essential oil is distilled in five different grades; Extra, I, II, III and Complete. Each grade (while distinctly ylang ylang), has different properties; the first extractions are sweeter and more floral, and become deeper and earthier as the extraction time progresses. The Complete grade blends the oil extracted from all these phases.

I use Well Earth Certified ylang ylang (III) essential oil in my incense, grown in Madagascar. The Well Earth Program works with companies that use sustainable practices, and provide fair working conditions for their harvesters.

You can find more information about the sourcing process for Burn It Botanical Incense here.

Check out the previous Botanic Spotlights on Black Frankincense, Australian Sandalwood, Ceylon Cinnamon, Oak Moss, Agarwood and Vetiver.

Burn It Botanical Incense is handmade from sustainably harvested Western Australian sandalwood, tree resins, plants and essential oils – by me, for you x

Botanic Spotlight: Vetiver Root

Botanic: Vetiver Root (Khus)

Binomial name: Vetiveria zizanioides/Chrysopogon zizanioides. Native to India, grown in other tropical regions. 

Scent: dry, earthy, leathery, murky – intense, but at the right dilution it can be wonderfully relaxing and shape-shifty. Find it in my Oak Moss and Vetiver incense sticks.

Function: Vetiver is used as an aromatic in incense making. The whole root or the essential oil can be used.

Something you might not know: Vetiver is a fragrant grass that grows in clumps, and its roots can grow 3 to 5 meters deep, making it a great plant for combating soil erosion. It’s often used in mine rehabilitation and to improve pastoral land. 

I use Well Earth Certified vetiver essential oil in my incense, grown in Hati. The Well Earth Program works with companies that use sustainable practices, and provide fair working conditions for their harvesters.  

You can find more information about the sourcing process for BURN IT Botanical Incense here.

Check out the previous Botanic Spotlights on Black Frankincense, Australian Sandalwood, Ceylon Cinnamon, Oak Moss and Agarwood.

I make incense at my kitchen table in Melbourne from sustainably harvested Australian sandalwood, as well as tree resins, plants and essential oils.

Botanic Spotlight: Agarwood

Botanic: Agarwood (Oud, Aloeswood, Agar)

Binomial name: Aquilaria genus (native to South East Asia), many species.

Scent: Woody, fruity, leathery, lightly floral; you can find it in my Oak Moss and Vetiver incense sticks.

Function: In incense making agarwood is used as an aromatic, but can also be used as a base material once the resin has been extracted.

Something you might not know: Wood from Aquilaria trees has no scent on its own. When the heartwood of the tree is infected with fungus or mould, it produces a dark resin known as agarwood. The wood is sold as is, processed for it’s essential oil, or offered post-extraction.

In the wild, many species of Aquilaria trees are classed as vulnerable or endangered due to the popularity of agarwood in perfumery.

I use CITES approved spent-charge agarwood, grown in plantations in far north Queensland. Spent charge is the wood leftover after it's been through the essential oil extraction process. It's still quite fragrant even at this stage, which is great – as it means every bit can be used.

It comes to me in small chips, and I grind these into powder using a handheld coffee grinder.

You can find more information about my sourcing process here. Check out the previous instalments on Black Frankincense, Australian Sandalwood, Ceylon Cinnamon, and Oak Moss.

I make incense at my kitchen table in Melbourne from sustainably harvested Australian sandalwood, as well as tree resins, plants and essential oils.

Botanic Spotlight: Oak Moss

Botanic: Oak Moss

Binomial name: Evernia prunastri (native to the Northern Hemisphere)

Scent: Earthy and green, yet also dry and musky; it’s a key ingredient in my Oak Moss and Vetiver incense sticks.

Function: In incense making Oak Moss acts as an aromatic, and a little goes a long way.

Something you might not know: it’s actually a lichen (not a moss), and is a common fixative in many commercial perfumes.

I buy my Oak Moss from an individual in France who has oak trees on their property, and from an Australian business that sources theirs from an individual in the US. Both harvesters only collect the moss when it’s been knocked down in high-winds, to limit environmental disturbance and overharvesting.

You can find more information about my sourcing process here. Check out the previous instalments on Black Frankincense, Australian Sandalwood, and Ceylon Cinnamon.

I make incense at my kitchen table in Melbourne from sustainably harvested Australian sandalwood, as well as tree resins, plants and essential oils.

Botanic Spotlight: Ceylon Cinnamon

Botanic: Ceylon Cinnamon

Binomial name: Cinnamomum Zeylanicum or Cinnamomum Verum (native to Sri Lanka)

Scent: warm, fruity, spiced, and lightly floral; it’s a key ingredient in my Cinnamon and Spruce incense sticks.

Function: In incense making cinnamon acts as an aromatic. Unlike some other aromatics (resin, leaves etc) it burns quite well, and can be used in larger quantities if desired.

Something you might not know: There are hundreds of different varieties of cinnamon. The most common and easiest to find in the grocery store is Cassia. While all varieties have similarities, Ceylon is the softest and most delicate.

I use certified Fair Trade Ceylon Cinnamon in my blends, sourced from Sri Lanka.

When I was formulating this particular blend, I began using Cassia Cinnamon, and while I knew I wanted its aroma, I wanted to soften its edges a little. Ceylon cinnamon was the perfect switch.

You can find more information about my sourcing process here. Check out the previous instalments on Black Frankincense and Australian Sandalwood.

I make incense at my kitchen table in Melbourne from sustainably harvested Australian sandalwood, as well as tree resins, plants and essential oils.

Botanic Spotlight: Black Frankincense

Botanic: Black Frankincense/Frankincense Neglecta

Binomial name: Boswellia Neglecta (native to Ethiopia, Somalia, Uganda and Kenya).

Scent: crisp, earthy, pine-like, light vanilla-musk; you can find this frankincense in my Black Storax and Clove incense sticks.

Function: as a resin, frankincense functions as an aromatic in incense making. Like most resins, only a little is needed. If too much is used in direct burning incense (sticks, cones etc), it won’t stay lit.

Something you might not know: There are many varieties of Frankincense! They have similar scent profiles, but each variety has a slightly different twist.

I buy frankincense from a Canadian supplier, who has travelled to North Eastern Kenya to establish a direct-buying relationship with the women of the Samburu tribe. This relationship greatly shortens the chain of purchase, and ensures they receive a higher price for the resin they harvest. 

Frankincense is one of the most popular resins in the world, and comes from countries that have previously been colonised. This is important to know, because the people harvesting the resin are likely local to the area; not paying them fairly for their work is harmful on principle, but also furthers the harm of colonisation. 

Check out the previous Botanic Spotlight on Australian Sandalwood. You can find more information about my sourcing process here.  

I make incense at my kitchen table in Melbourne from sustainably harvested Australian sandalwood, as well as tree resins, plants and essential oils.

Botanic Spotlight: Australian Sandalwood

Botanic: Australian Sandalwood

Binomial name: Santalum spicatum (native to Western Australia)

Scent: Woody, floral, soft, balsamic

Function: sandalwood functions as both a base material and an aromatic in incense making; base materials allow the incense to continue to smoulder after you blow the flame out.

Something you might not know: sandalwood trees require a host tree to grow; they tap the roots of their chosen tree for additional water and nutrients. They also produce edible nuts!

I use sustainably harvested Western Australian sandalwood as the base material in all my incense blends. You can find more information about my sourcing process here.

When I was in the early stages of formulating, this was an important ingredient to decide on. I knew I wanted to make incense with the most ethical materials available to me as a small producer, and that meant starting with the botanic I’d need the most of.

Western Australia has a sandalwood regeneration plan in place that ensures the species ongoing survival, and harvesting is strictly monitored by The Forest Products Commission.

Due to commercial demand, Indian sandalwood (Santalum album) is classed as a vulnerable species, and exports from India are prohibited.


I make incense at my kitchen table in Melbourne from sustainably harvested Australian sandalwood, as well as tree resins, plants and essential oils.