Räucherkerzchen

Incense cones, also called incense cones are mainly burned at Christmas time to spread different scents in the home environment.

History

The use of most different incense is used in many religions. The emergence of Räucherkerzchen by going back to the use of incense in the Catholic liturgy. As early as 1750, the production of small candles in Crottendorf has survived in the Erzgebirge. But it was only with the advent of the modern Christmas traditions mid-19th century and the first Smoker was held a dissemination of the Ore Mountains beyond.

Ingredients and production process

The resin of the frankincense tree, charcoal, potato flour, sandalwood and beech flour are the components that make up the small cones are formed. The substances are ground, stirred together into a wet dough and placed in molds. After a drying process, the incense come to shipping.

Production takes place mainly at 3 -Saxon sites: in Neudorf under " Huss original Neudorf Incense " in Crottendorf "Original Crottendorfer " and in Mohorn base in Wilsdruff under " KNOX " as well as outside of Saxony in the " Carl Jaeger Räuchermittelfabrik " Hochst. In addition, since 1997 in Bockau the incense under the name " Bockenauer Incense " produced. Another company is the company " Räucherkerzchenmanufaktur OERM " in Aue, whose specialty are incense cones, which contain only natural products.

Fragrances

In addition to traditional "Christmas scents " like incense, pine, honey and cinnamon are also available in other seasons matching floral fragrances. There are also scents that will expel insects.