Recipes: Full Moon
Use the Full Moon incense recipes and ingredients list to begin creating your own
Full Moon incense recipes.
You can either build your own recipes by choosing two or more aromatics
from the Full Moon Ingredients list, or you can begin with one of the Full Moon
incense recipes provided below and make changes according
to your tastes.
Full Moon Incense
are the first aromas we smell. They're often lighter, sweeter and spicier and
diffuse into the air very quickly. Middle notes (heart notes)
diffuse into the air more slowly. They give body and fullness to a recipe.
Base notes are the longest lasting scents and most "fixed" of all.
Most Base note ingredients are also "fixatives" meaning they combine or
"fixate" all the ingredients together as one.
cases, at least one base note ingredient is recommended in a recipe.
Combining multiple top, middle and base notes will create an aroma with
much more depth
and body. There are no hard and fast rules though so have fun experimenting
with each group to see what suits you.
You can also blend Full Moon ingredients with ingredients
of other properties, such as those that are
promote Love, or perhaps with a few that
enhance Dreams, etc. The possibilities are
endless and filled with fun... enjoy!
Moon Incense Recipes
2 parts Aloeswood
2 parts Sandalwood
1 part Rose Petals
1 part Storax Bark
1 part Musk Seed
1/4 part Saffron
2 parts Dammar (white)
1 part Elemi
1 part Sweetgrass
is any unit of measurement you wish to use, provided it's consistent
throughout the entire recipe. We often use the conversion of 1 part =
1, 2, or 3
grams for small batches, and maybe 1 part = 5 to 10 grams for larger batches,
etc. If you prefer, you can use
powdered volume measurements with teaspoons, tablespoons and/or cups.
Once you've selected the recipe or ingredients you wish to
use, you're ready to begin making your own Full Moon incense. First gather the
ingredients you'll be using then click begin to get started
using our step by step guides.
Click here for New Moon
Recipes & Ingredients