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Ancestral Feast Incense

Ancestral Feast Incense

Ancestral Feast Incense was created originally as a Five-Copals blend. The intent behind it was to have a special incense to burn to honour our ancestors. I have first used it in summer of 2019, when my grandma was struggling with death, and I was sure I am visiting her for the last time before she enters the gate to the other side. If you've ever been near a dying person, you may not be surprised to hear that she was communing with all her beloved that passed before her - her mother, father, and grandmother, and also her late husband (my grandfather) and her soul-mate that she was able to happily spend her later years with. I burnt this incense then to soothe her soul, and also burnt this on her funeral and continue to do this whenever I want to honour my ancestors, a practice I started a few years ago, and which I fell very important especially now after her passing.

Why copal you may ask? The word comes from copalii in the Nauhatl language (an Uto-Atzecan tongue), which simply means incense!

The smoke of copal of Central and South America (which comes from several different species, which I will get into in a bit) was considered the blood of the trees and food for the Gods, and also used in rituals and ceremonies to feed the soul of the deceased, and also used as a medicine to this day during sweatlodge ceremonies, where it is placed on the hot rocks within the lodge.

In a ceremonial well in Chichén Itzá, Copal pieces painted turquoise, and sometimes embedded with jade - supposedly a reference for the jade pieces that were placed in the mouths of the dead, to nourish them on their journey to the underworld (as jade was a symbol for the maise that was the most staple food in this part of the world). Additionally, among archeological findings in Lake Chapala and Nevado de Toluca were pieces of copal resin that were shaped into cobs of corn, or wrapped in corn husks like tamales, a custom that remained intact even after the Spanish conquest.  

So what is copal, then, and which plants does it come from? Botanically speaking, many resins other than frankincense that are light in colour, often are named copal. It comes from a variety of genus, primarily Bursera, and also Pinus and Agathis. In North America, we find Mayan Copal from Pinus contorta, that grows in the USA and produces a brittle, light brown and beige resin; while White Copal (Bursera jorullense), from Mexico, which is more of a clear, light yellow and sticky resin. Bursera is related to Palo Santo (Bursera graveolens), as well as to Black, White and Gold Copal from the Philippines are all produced from the same species - Agathis Dammara. From Africa there is Angola Copal (Copaifera demusii), and Zanzibar Copal or Amber Tree (Hymenaea verrucosa), which was used for wood and picture varnish. Most of the African copal is subfossil, meaning it is found a few meters deep in the earth below the trees it originates from. Subfossil copals also come from various other species  found all over the world: New Zealand (Agathis australis), Japan, Madagascar and in South America in the Dominican Republic and Columbia. 

This new batch of incense is a little different (with sixth kind of copal added: Angola Copal), thus making it an incense blend that has resins from 4 continents: North and South America, Asia and Africa. The base is also more complex and balanced with this blend, and I'm very happy with it.

I was able to make a larger batch than my original one, and roll some into cones, and others make into incense sticks. This is the first time I'm selling my incense sticks online, after much practice and although they are far from being perfect in shape - they are handmade, authentic and beautiful. I truly hope they will bring you the healing and connection that you are seeking with your own spirit and that of your ancestors.

To burn incense cones: Place the cone on a heat-proof dish or on a surface that you won't mind scorching (for example: a coin placed on top of a ceramic plate or tile; a ceramic bowl filled with sand, etc.), and away from any flammable materials, light the tip and blow off the flame. Allow to burn off completely.

To burn the incense sticks: Place the lit stick (light the tip and then blow out the flame) on a bowl full of ash (preferably rice ash). This will enable the stick to burn without any bits left off. If you have a designated incense dish with a hole you may also use that. It will leave a tiny bit of incense unused though.

Four Copals Incense

Four Copals Incense Cones Drying
I'm getting deeper into the world of incense again, which is like coming a full circle (for those who don't know me, my perfume path began with incense). I enjoy the earthiness of this occupation, taking into consideration other aspects that are not relevant to the ethereal perfume making, such as shape, colour, texture of all the materials and how they need to be processed by hand. And also I'm a bit of a self-confessed incense addict when it comes to burning good incense. It's a great way to start the day with and clear all the cooking smells after breakfast. It helps me to concentrate when I want to practice Pilates or meditation. And it changes the atmosphere in the room within a few moments, sometimes also making people who are terribly chatty and obnoxious swoon and start to really listen to what's around them. This is especially pertinent to large groups that sometimes visit my studio.

It's much trickier than making perfume, so I am progressing very slowly. And find it a challenge on all fronts - first of all there is the challenge of designing the fragrance to smell good in all stages, including after the burn (aiming for that wonderful afterglow you find in a room long after an incense has been lit in). This is affected by many other factors besides the actual materials, including the shape of the incense. And this is where I'm still struggling majorly.
Four Copals Incense Making (Dough stage)
I've been trying to form incense sticks and almost every time I make a batch specifically for that shape it ends up impossible to make them properly (these fuzzy sticks in the pic below are not what I'm after!).
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So again, I resorted to making cones. These are lovely looking albeit labour intensive to shape by hand. What I like about them is that they stand on their own and don't scatter ashes all over the place. They can be placed on any heat-proof surface and will hold their shape after combustion. What I like less about them is how fast they burn and how much smoke they make. Because their circumference of ember keeps growing, they only intensify in smoke as they progress down the cone.
Four Copals Incense Testing
The result of these Four Copals incense cones is almost as perfect as I wished them to be. Their base is a combination of sandalwood and trailing arborvitae, the latter was added as a last resort because the mixture was far too soft and moist. I wish I added something more neutral - I have a feeling this creates extra smoke. But I was worried about making it sandalwood-dominant. It has a pinch of Palo Santo, and other than the sandalwood, it is very heavy on the copal: four types were used and ground by hand in a marble mortar and pestle: Mayan Copal, Gold Copal, Black Copal and White Copal. They are now available for purchase (very small amount was made, but I will happily make more if you like!).

Perfumes to Honour the Dead

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October 31st marks a special time of the year, from astronomic point of view: Tonight marks the halfway point between the Autumnal Equinox and the Winter Solstice. This is the entrance to the darkest part of the year. It is the night when the barriers between this world and the world of the dead or the spirit world are very thin, allowing passage from one realm to the other. 

Even if you don't celebrate Samhain, Hallowe'en or Dia de los Muertos (Day of the Dead) - this night is a befitting time to remember our ancestors, far and near. Light a candle to those we don't remember because they died before we were born, or we were too young when they passed. And for those who were near and dear - this can be done joyfully by preparing their favourite food, or wearing their perfume. Incense and scents in general, for their invisible presence, have historically been the gateway for the underworld, the spirit realm and divinity. Many cultures still use incense in their rituals related to death, funerals and memorials. 

The Egyptians were especially elaborate about their preparations for the last journey: They would pack their dead's chambers with all their belongings, including vials of perfumes and cosmetics, and most famously - ensured the body stays as true to form as possible through a meticulous process of mummification, which involved many fragrant aromatics, such as myrrh, pine resin, cedar, cinnamon, juniper and later also frankincense (in the Roman era). 

In both China and Japan, incense is burnt daily in domestic altars, to honour the ancestors. In China it is mostly a sandalwood based incense, and in Japan incense sticks of many complex aromatics. In India, incense is burnt on the funeral pyres, to help elevate the spirits of the dead to higher realms, and also to mask the intense smell of burning flesh. Of course, the wealthier the deceased is, the more incense can be burnt. I've even read of using sandalwood as the fuel for pyres of the richest people. 

Tobacco is used by the First Nations to communicate with the spirits - almost as a key to their world.  It is also believed that offering tobacco will tell other plants that we're seeking their help and guidance. The Cree people would bury their dead holding tobacco and sweetgrass incense, and also personal belonging that would be considered as an extension of themselves, such as their pipe. 

The Mexicans use copal incense to show the ancestors' spirits the way back into our world for their annual visit, so that they won't get lost. Marigold flowers adorn the graves and portals through which these spirits are expected to enter. This tradition is rooted in the Aztec customs of giving the Gods offerings of maize (corn), or else - copal moulded to the shape of maize foods, such as grains or ears of corn, and even tamales and tortillas. They also buried the dead with pieces of "jade" - copal resin painted in green, as food for their last journey. 
Some of the practices are kept alive today, and others faded away while others disappeared because they seemed to have very little hold in our current reason-obsessed culture. However, one thing is for certain: when you bring forth a scent or an aroma associated with a beloved person who has passed away, you're making that person alive, even if just in your memories. 

Tonight I will slice a red grapefruit and uncork a bottle of Old Spice in memory of my grandfather. These fond memories and the love our ancestors poured into us are eternal. 
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