Tabu-no-ki, Machilus thunbergii, makko, joss powder, incense binder
Hi all
I got some questions on online chat about incense binders natural adhesive to make incense, so I decided to compose the below.
| Natural Adhesive | Category / Nature | Botanical Source | Scent Profile | Usage & Directions |
|---|---|---|---|---|
| Tabu-no-ki (椨の木) Or Raw Makko |
Common Japanese tree name | Machilus thunbergii (Lauraceae family) | Natural raw wood | Harvested inner bark used as an incense binder. Native to Japan. How to use: Mix 10%–15% Tabu-no-ki with 90%–85% aromatic materials (finely ground agarwood, sandalwood, herbs, spices). Always use warm distilled or filtered water to quickly activate the water-soluble mucilage (approx. 35–40 ml water per 100 g dry powder). |
| Makko Shoyeido | Finished commercial blend | Proprietary Shoyeido blend (tabu base, spices, herbs, sandalwood) | Rich, sweet, traditional Japanese temple fragrance (cinnamon, clove, camphor) | Pre-scented finished blend designed to be laid down as a burner trail or used directly as loose incense. How to use: Use directly as a fragrant base or mix in your own aromatic powders with warm water. |
| Joss Powder | Raw ingredient / Commercial binder | Litsea glutinosa (sometimes L. monopetala) | Neutral to slightly herbal / earthy when burning | Industrial binder across SE Asia, China, and India. Offers stronger adhesion per gram than Machilus. How to use: Use 10% Joss powder to 90% aromatic materials (max 15%–20%; higher ratios will impair burning). |
| Incense Binder | Broad functional category | Various (Machilus, Litsea, tree gums, starches) | Varies (scent-free to pungent) | Umbrella term for any adhesive component (botanical bark, tree gum, or starch) holding incense dough together. |
| Natural Adhesive | Origin / Source | Physical Consistency | Function & Application |
|---|---|---|---|
| Gum Arabic | Hardened tree sap (Acacia senegal trees) | Dry powder dissolved in water |
Let the mixture soak for roughly 3 hours until it forms a thick, viscous liquid. Knead this liquid directly into your finely crushed dry incense powders until you reach a moldable dough consistency suitable for cones or extruding into sticks If you are making100g batch
|
| Honey / Tree Honey | Bee byproduct | Thick liquid / viscous syrup | Adds moisture and tackiness for pellets and kneaded incense (Lugal Banda, Kyphi), binding ground resins, woods, and herbs into pliable balls. |
| Sultana Raisins & Red Wine | Dried grapes macerated in wine | Blended paste | Traditional foundation for Kyphi recipes. Raisins soak overnight in red wine and are blended into a sticky pulp that holds dry ingredients together. For recipe see the below (1) |
| Labdanum | Rockrose resin (Cistus creticus / C. ladanifer) | Dark brown, waxy resin | Acts as a dough base when warmed, absorbing dry powders to form solid pellets for kneaded mixtures (Ariadne's Meadow) without adding water. |
| Storax Gum | Bark balsam (Liquidambar orientalis) | Thick, sticky dark balsam | Kneaded in liquid or semi-liquid form directly into dry powders to turn ancient blends and pellets into shapeable dough. |
| Galbanum | Oleoresin from Ferula species | Glutinous, sticky resin | Worked with a mortar and pestle to integrate and bind loose botanical powders into cohesive pellets. |
| Mastic Resin | "Tears" from Pistacia lentiscus | Hard, brittle resin tears | Traditional natural resin adhesive and incense base valued historically as an effective natural glue. |
(1) To make Kyphi pellets from Sultana Raisins & Red Wine
1. Ingredient (100g Batch)
- 46.4g Sultana Raisins
- 1.5g Forest Liquid Honey
- 23.2g Frankincense Resin
- 11.6g Mastic Resin
- 5.8g Storax Resin
- 5.8g Myrrh Resin
- 5.8g Ground Wood/Herbs (5.8% — e.g., Sandalwood, Benzoin, or Galangal)
- Liquid: ~15 to 20 mL Full-Bodied Red Wine (roughly 1 to 2 tablespoons, just enough to submerge the raisins)
2. Step-by-Step Preparation Method
- Soak the Raisins: Place the 46.4g of sultana raisins in a small jar and pour in 15 to 20 mL of red wine until submerged. Seal and let soak overnight (roughly 12–24 hours) until plump and soft.
- Create the Paste: Blend or crush the soaked raisins (along with any excess wine absorbed) together with the 1.5g of honey in a mortar or food processor until it forms a smooth, thick paste.
- Pulverise the Dry Resins & Woods: In a separate mortar and pestle, grind the dry resins (23.2g Frankincense, 11.6g Mastic, 5.8g Storax, 5.8g Myrrh) and 5.8g of wood/herb powder into a fine powder. (Tip: Chilling hard resins in the freezer for 15 minutes before grinding prevents them from becoming sticky).
- Knead the Dough: Gradually add the pulverized dry resin-wood powder into your raisin-honey paste. Knead thoroughly with your hands or a pestle until a heavy, pliable dough forms. If it feels too wet, add a touch more sandalwood powder; if too dry, add a few drops of wine or honey.
- Shape the Pellets: Roll the dough into small, pea-sized balls (roughly 0.5g to 1g each). This batch will yield approximately 100 to 150 individual incense pellets.
- Cure & Dry: Lay the pellets out on parchment paper or a wood drying rack in a warm, dark, well-ventilated space. Allow them to dry and cure for 7 to 14 days before burning over an electric incense heater or glowing charcoal.
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