ARABESQUE INCENSE STICK

- Handmade incense sticks with the aromas of vanilla, musk, tonka bean, Turkish rose and honey
- Perfect for a sensual and relaxing fragrance experience
- Inspired by the historic streets and squares of Cairo
- Ideal for meditation, relaxation and immersion in the rich culture of times gone by
- Made in Egypt from 100% natural ingredients: herbs, flowers, resins and woods.

Fragrance notes :

• Base note: vanilla, musk, tonka bean
• Heart notes: Turkish rose, honey, beeswax
• Top notes: peach, orange, cinnamon

The essence of old Cairo

A traditional blend that travels through time, allowing you to wander the streets of old Cairo . Immerse yourself in the rich heritage of this ancient city as the fragrance floats in the air , evoking the unique atmosphere of times gone by . Be enchanted by the aromas of this cultural treasure trove , which captures the essence of history and allows you to create a sensual connection with the streets and squares of this place. Arabesque incense sticks from Ansaam Incenses combine the captivating scents of vanilla, musk, tonka bean, Turkish rose , and honey to create an unforgettable fragrance experience.

Instructions for Burning Incense Sticks:

1. Choose Your Incense Stick: Select the type of incense stick you want to burn based on your preference for scent and purpose.

2. Prepare Your Space: Find a well-ventilated area. Clear any flammable materials nearby.

3. Use a Holder: Place the incense stick in an appropriate holder to catch the ash as it burns.

4. Light the Incense: Hold the tip of the incense stick at a slight angle and ignite it with a lighter or match. Allow the flame to burn for 20 seconds.

5. Extinguish the Flame: Gently blow out the flame, allowing the tip to smolder and produce smoke.

6. Enjoy the Aroma: Relax and enjoy the fragrance as it fills the space. Be mindful of the smoke and ensure the area is well-ventilated.

7. Supervise While Burning: Never leave burning incense unattended and ensure it is completely extinguished after use.