Ingredients
Rooted in the Northeast.
Rose, marigold and jasmine offered at the Kamakhya Temple, carefully collected after their ritual journey. Dried by hand over several days, then ground into the base of every Cense stick.
Known as Dhuna in Assamese and Hijung in Karbi, this frankincense is the sap of Canarium resiniferum — a large tree native to Assam and Bangladesh that thrives in moist tropical forest. Harvesters make incisions in the trunk, releasing a clear, reddish sap that hardens into a brownish gum. Traditionally burned on its own for its warm, smoky character, we fold it into our blends for depth.
Native agarwood, aged and ground to a fine powder. It carries a fragrance that is deep without being heavy — the backbone of our woodier blends.
Lemongrass, citronella, vetiver and patchouli, sourced from farms across Assam and Meghalaya — no synthetic fragrance oils are used in any Cense product.