Incienso de Santa Fe Incense Burner: Terracotta Horno

Overview:

An Horno (pronounced or-no) is a mud and straw oven used by the Pueblo Indians of the Southwest. Hornos, Spanish for oven, are used to cook vegetables and meat but are especially known for baking bread and are still used today. Piñon wood smoke is a staple of New Mexican cooking and is recognized for giving the bread its rich flavor.

 

Contents and materials:

This set includes one Horno Oven and a 20 Count Box of Incienso de Santa Fe’s signature Piñon Incense.

100% natural pinon wood and fragrance. Incienso de Sante Fe don’t cut down trees to make their product. They use trees that are already dead.

(NB: Piñon is Spanish for Pine).

Scent profile:

Piñon smells like winter in Northern New Mexico. Fires burning in each home, smoke drifting lazily out the chimneys while the snow glistens crisply in the shadows. Piñon is our original fragrance and remains our most popular. It is best described as the smell of a campfire or hearth fire. It has a smooth Southwestern aroma and has a distinctive fragrance that is unlike other pines. Piñon trees also produce a nut that is a local treat. This Piñon incense is all natural and does not have any added fragrance. Think of the Incienso de Santa Fe incense as miniature pieces of firewood. Each fragrance is perfect for the urban dweller whose heart longs for the outdoors and the outdoorsman who would like bring the campfire indoor. But what does natural wood incense smell like? Mostly people tell us that our incense reminds them of the past… family camping trips and toasting marshmallows by the fire, bonfires on the beach, Christmas Eve listening to your Abuela’s (grandmother’s) stories. For others the fragrance is the scent of calm and peace. Many use it for meditation, yoga and relaxation. Some have a more practical purpose and use it to cleanse their house from unpleasant pet odours and other smells.

How do I light an Incense Brick? These bricks/cones are larger than most incense cones, making them harder to light. The upside to this is that they burn longer and produce more incense. Hold the cone over a flame until the cone burns by itself. This will cause the cone to expand at the burning end. After the cone has stopped flaming, gently blow on the burning ember. Place the cone in the centre of the censer (or incense burner), unlit end down. If the cone should fall over or is laid on its side, the flame may go out.