Egyptian Incense

Miscellaneous Incense Teas Toilletries Ointments Powders Potions Oils Inks

Anpu Incense Athena Incense Bast Incense Benu (Phoenix) Incense
Diana Incense Hathor Incense Heru Incense Isis Incense #1
Isis Incense #2 Kali Incense Kyphi Incense Morrigan Incense
Osiris Incense #1 Osiris Incense #2 Ra Incense Sekhmet Incense #1
Sekhmet Incense #2 Tehuti Incense #2

Athena Incense

1 oz (30gm) cedarwood chips
1/2 oz (15gm) camphor
7 drops musk oil
Female sweat (as much as possible)
6 olives unstuffed and preferably black

Blend the first four ingredients well, at the full moon, and add the
olives. Put in a jar and leave for one month to mature. Then remove the
olives (Which will have imparted their essence to the rest) and throw
them away. Stuffed olives, both black and green, are an obvious food for
a ritual of Athena, also stuffed vine leaves, a very Athenian dish. If
possible, of course, the wine should be Greek - especially retsina,
though that is an acquired taste.

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Diana Incense

It is recommended that it be made in the hour and the day of the Moon -
i.e. the first or eighth hour after sunrise, or the third or tenth hour
after sunset, on a Monday.

Thoroughly mix equal amounts of the following:
Gum mastic
Orris root

Add a few drops of wintergreen oil and moisten with a little clear mineral oil.

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Kali Incense

This is an individual and personalized incense
for attunement to your own Dark of the Moon.

1 oz (30gm) sandalwood chips
1 oz (30gm) Dried jasmine flowers or 6 drops jasmine oil
1/2 oz (15gm) dried rose petals
2 drops of your own menstrual blood

Blend and use for private meditation during the onset of your menstruation.

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Morrigan Incense

1 oz (30gm) musk amberette
1/2 oz (15gm) dragon's blood
4 drops patchouli oil
4 drops civet oil
4 drops of blood from your own finger

Blend during the dark of the moon, put in a jar and bury
in the earth for 6 weeks (a flower pot of peat in a cool cupboard will do).

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Celtic Gods, Goddesses, Kings and Queens

Hafapea's Universe
Lisa's Planet

I collected these recipes over the course of 10 years
and they come from many sources, including
Scott Cunningham's The Complete Book of Incense, Oils & Brews.
Unfortunately, I have forgotten where most of the others came from.
If you know of the origins for any of them, please let me know so that I can credit the source. Thank you.