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Ancestral Feast was created especially for Day of the Dead to honour our ancestors with copal smoke. According to Mayan traditions copal is food for the souls and was not only burnt in funeral and memorial rites, but also shaped as meze or tamales to accompany the dead on their journey  to the afterlife. 

Incense cones, hand-rolled in the traditional techniqued, made from finely ground botanicals: five types of copal (Mayan, black, white, gold and Angolan), palo santo, white and red sandalwood and bound with natural gums or wood bark. No saltpetre or charcoal used in these cones.

Ancestral Feast Incense cones come in a box containing a dozen cones, or a paper-wrapped bundle of 18 incense sticks. Choose the form you prefer, and take note of the instructions below for burning each of them.

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.