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Agarbati = incense sticks (from Latin: incendere,heating, burning, smoking)

Tibetan incense refers to a common style of incense found in Tibet, Nepal, and Bhutan. These incenses have a characteristic "earthy" scent to them.

Ingredients vary from cinnamon, clove, and juniper, to kusum flower, ashvagandha, or sahi jeera.

Indian incense involves a wide variety of ingredients. In accordance with Ayurvedic principles, all the ingredients that go into incense-making are categorized into five classes:

(Note: these are according to the old Greece "Four Elements" plus "One: Nature")

1. Ether (fruits): Star anise

2. Water (stems and branches): Sandalwood, Aloeswood, Cedarwood, Cassia,

Frankincense (olibanum resin), Myrrh, Borneol

3. Earth (roots): Turmeric, Vetivert, Ginger, Costus root, Valerian, Indian Spikenard

4. Fire (flowers): Clove

5. Air (leaves): Patchouli

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13y ago
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11y ago

first the olfactory receptors present in the nose get the information and this information travels in the form of an electrical impulse through the olfactory nerves to the brain and the brain detects the smell with the help of the sensory gland

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10y ago

with help of our nose

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11y ago

by nose

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Q: How do you detect the smell of an agarbatti?
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