Mild scent on the cone. It appears to me that Crottendorfer, same as Knox, use a traditional incense method of mixing the fragrance with the paste before it is shaped and left to dry. Knox have been using this method since 1865, apparently based on a popularity in Germany at the time for burning such incense, so the method may be older. Certainly German incense cones appear to pre-date both the masala and the perfumed stick methods in India, which date from around 1900 in Mysore (the perfumed stick may have come later). And also earlier than the claim made by an author who says that cones were introduced to the world by the Japanese at the World's Columbian Exposition (or Chicago World's Fair) in 1893.
Essentially, a cone is a form of dhoop, though shaped differently. Combustible material (charcoal, wood powder) is mixed with binders (honey or joss powder or, in the case of Crottendorfer, potato starch) and fragrant ingredients, and perhaps fixatives and sacrificials, to make a paste which is then moulded, or extruded, or rolled into the finished form. The fragrance is locked inside. German cones have an unlimited shelf life, provided they are kept dry, because of this traditional incense method. German cones are in effect an older, more traditional, and better quality incense method than the majority of Indian incense sticks and cones, which tend to be perfumed, and often use the chemical DEP rather than natural and traditional ingredients.
Essentially, a cone is a form of dhoop, though shaped differently. Combustible material (charcoal, wood powder) is mixed with binders (honey or joss powder or, in the case of Crottendorfer, potato starch) and fragrant ingredients, and perhaps fixatives and sacrificials, to make a paste which is then moulded, or extruded, or rolled into the finished form. The fragrance is locked inside. German cones have an unlimited shelf life, provided they are kept dry, because of this traditional incense method. German cones are in effect an older, more traditional, and better quality incense method than the majority of Indian incense sticks and cones, which tend to be perfumed, and often use the chemical DEP rather than natural and traditional ingredients.
There is a mild cool scent on the cone - it's kind of like a fresh breeze in winter, flavoured with orange. It's likeable. Not heavenly or fantastic, but certainly, fresh, clean, delicate, and likeable.
I struggle with the scent on the burn. Indeed, I struggle with all aspects of the burn. There's barely any smoke. There's a light scent which is somewhat masked by off-notes of burning combustibles. And the burn is soon over. I've built myself up to be positive about this piddly little cone. That it is natural. That it is traditional. That it is cultural. That it has a long history. But the truth is I simply do not get on with it. It smoulders ineffectively and miserably in front of me. And I stare at it in dismay. It looks like shit. There's no joy or pleasure or happiness looking at that filthy little ember smouldering away pathetically.
This is the German incense cultural heritage: a smouldering piece of dried up potato starch slowly oozing a smell of burnt potato and garden waste. I want this to be great. Or, at least, interesting. Something I could get behind and support to create a resurgence of interest in German incense. There is some potential in the scent (well, minor potential, but there's hope), but the scent - for me - is not allowed to be noticed during the burn because of the ugly aroma of the combustibles and the binder.
Sad. But I'll put it aside and try again in a month or two.
I struggle with the scent on the burn. Indeed, I struggle with all aspects of the burn. There's barely any smoke. There's a light scent which is somewhat masked by off-notes of burning combustibles. And the burn is soon over. I've built myself up to be positive about this piddly little cone. That it is natural. That it is traditional. That it is cultural. That it has a long history. But the truth is I simply do not get on with it. It smoulders ineffectively and miserably in front of me. And I stare at it in dismay. It looks like shit. There's no joy or pleasure or happiness looking at that filthy little ember smouldering away pathetically.
This is the German incense cultural heritage: a smouldering piece of dried up potato starch slowly oozing a smell of burnt potato and garden waste. I want this to be great. Or, at least, interesting. Something I could get behind and support to create a resurgence of interest in German incense. There is some potential in the scent (well, minor potential, but there's hope), but the scent - for me - is not allowed to be noticed during the burn because of the ugly aroma of the combustibles and the binder.
Sad. But I'll put it aside and try again in a month or two.
Date: Feb 2025 Score: 12
***
reminds me of Phool from India haha German incense makers can do far better than this, and I think that there is less research that went into product development.
ReplyDelete