In preparation for the Kyphi class I'm teaching February 21st, I've decided to experiment with making Kyphi with as many local ingredients as possible. I tried to use mostly plants and materials that I either grow or wild-harvest, or can be found locally theoretically speaking.
Some were included because they were traditionally part of the materials traded Incense Route and therefore have penetrated the local cuisine and pharmacopeia and are almost inseparable from the culture (such as Frankincense and Myrrh), and also I've included them because although the specimens I have are not grown locally - there is now a farm near the Dead Sea that grows them. The same is true for mastic (which although is from Greece, I can harvest my own - just wasn't patient enough to wait till next summer when I can collect enough resin!). And so on, for most of the resins. So this is not a strictly local product, but it carries the spirit of the landscape I now live in, and reflects its plant aromatic profile.
I began by soaking organic uncultured grapes in wine from the local vintner, and then set off to pound all the herbs I picked in the mortar and pestle. If you can recognize any of them in the pictures, and post a comment - you will be entered to win a little jar of my local Kyphi once it is made! It ended up very green and balsamic smelling, and with energy that is very vibrant and sweet, not unlike the Venus incense pastilles I made last year.
Here it is drying in a basket layered with a gauze fabric (okay, more like an antiquated baby diaper, remember those days? If you do then you're either very old or getting there!).