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Ingredients of Nag Champa incense include:[1]
A base of wood powder and charcoal powderThe Halmaddi paste, made from the resin of Ailanthus triphysa: A hygroscopic paste, it slows down the rate at which the incense burns.The Nag Champa perfume mixture, which varies with the manufacturer. The most commonly used components are:Champa flower (see below)Benzoin resinoid (Styrax tonkinensis)Henna (Lawsonia inermis)Geranium (Pelargonium graveolens)Indian sandalwood (Santalum album)Vanilla (natural or artificial): Added to tone down the halmaddi and provide a subtle sweetness.Other oils: Added to accentuate the scents.Honey or waterMany flower species in India are known as champa or champak:[2]
Magnolia champaca, formerly classified as Michelia champaca (swarna champa or yellow champa)Plumeria rubra and Plumeria acutifolia (frangipani)Mesua ferrea (nagkeshar or nagchampa)Any of these – Magnolia champaca,[1][3] Plumeria,[4] or Mesua ferrea[2] – may be used to prepare the perfume mixture for Nag Champa scent.

Luncheonette

Luncheonette