Cinnamon Incense Material – Chips & Powder

Cinnamon Incense Material – Chips & Powder

Keihi (cinnamon) is a traditional incense material made from the dried bark of trees in the Cinnamomum genus, which belongs to the laurel family.

Known internationally as cinnamon, this aromatic material is mainly sourced from regions such as southern China, Vietnam, and Sri Lanka. The bark is carefully harvested, dried, and prepared for use as a fragrance ingredient specifically for incense making.

As an incense material, keihi is known for its gently sweet aroma accompanied by a subtle, dry spiciness. While the same plant is widely recognized in culinary and aromatic traditions, it has also held an established place in the history of fragrance materials used for scent blending and incense formulation.

In Japan, keihi is historically associated with familiar traditional scents such as nikki, and records indicate its presence among aromatic and medicinal materials preserved since ancient times. These references reflect its long-standing value within broader scent culture rather than any single specific use.

In incense making, keihi contributes a warm and clearly defined note that contrasts with woody materials such as sandalwood or agarwood. It is typically used as an accent ingredient, adding structure and complexity when combined with other incense materials.

Although cinnamon is widely known as a spice, this product is offered exclusively as a material for incense making. It is not intended for food use and should be used only for incense crafting.

Chips (Cut Form)

The bark is cut into manageable pieces suitable for sachet preparation or for use in traditional incense practices. This form allows the natural aromatic character of keihi to be handled with flexibility.

Powder

Finely ground keihi that blends evenly with other incense materials. This form is commonly used in kneaded incense or stick incense making, where consistent distribution is desired.