Antonio Mcgowan
Incense has been used by Jews since ancient times, and was an important component of priestly liturgy in the Temple in Jerusalem. The Bible mentions four ingredients for incense, but there are thought to be 11 spices in total, including cinnamon, myrrh, and frankincense. The incense was burned on an altar, and the blend of spices was a carefully guarded secret. Today, the purpose and composition of the incense are still being studied and remain uncertain.
| Characteristics | Values |
|---|---|
| Number of ingredients | 4 according to the Torah, 11 according to the rabbis and sages |
| Ingredients | Stacte, onycha, galbanum, frankincense, myrrh, cassia, spikenard, saffron, costus, aromatic bark, cinnamon |
| Purpose | To counteract odours from slaughtered animals, as an antidote to the plague, to ward off evil spirits and demons, to atone for the "evil tongue" |
| Method | Burned on an altar, offered in a pan ("mahtah") |
| Frequency | Twice a day, every morning and evening |
| Location | Tabernacle, First and Second Temple in Jerusalem |
| Formula | Kept secret by the compounders of the incense offering |
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What You'll Learn
The incense offering
The Book of Exodus mentions four components of the sacred incense: stacte, onycha, galbanum, and frankincense. These spices were to be of equal weight, carefully blended, and tempered together to create a holy perfume. The Talmud, however, lists seven additional components from the oral Torah, bringing the total number of spices to eleven, according to some rabbinic traditions. These eleven spices include myrrh, cassia, spikenard, saffron, costus, aromatic bark, and cinnamon, among others.
The preparation and offering of the incense were highly ritualized. The priests of the House of Avtinas were responsible for preparing the incense during the Second Temple period, keeping the technique and proportions a closely guarded secret. The incense was burned twice a day, in the morning and evening, and the priests took turns with the offering. On the Day of Atonement, the priest would enter the Holy of Holies carrying a pan of live coals in one hand and a spoon-like vessel containing the incense in the other.
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The ingredients and their preparation
The ingredients used in the incense offering were carefully guarded and kept secret by the priests of the House of Avtinas during the Second Temple period. The exact proportions and techniques were known only to the compounders of the incense offering to prevent its replication in the worship of foreign gods. The ingredients and their preparation were passed down through oral tradition and various conflicting opinions in Jewish classical writings have been recorded.
The Book of Exodus, part of the Torah, lists four components of the incense: stacte, onycha, galbanum, and frankincense. The Talmud, a collection of rabbinic literature, lists seven additional components, bringing the total number of ingredients to eleven. These eleven spices are as follows: stacte, onycha, galbanum, frankincense, myrrh, cassia, spikenard, saffron, costus, aromatic bark, and cinnamon. Rabbi Nathan of Babylon also mentions the inclusion of Carshina lye, Cyprus wine (or old white wine), Sodom salt, and a minute amount of Jordan amber.
The preparation of the incense involved pounding the spices in a large, movable mortar. The spices were to be spread out in the hot summer months to prevent mould and mildew, and heaped up in the winter months to retain their pungency. It was customary to chant with the rhythm of the mortar and pestle while pounding the spices, saying, "Pound [it] thoroughly; thoroughly pound [it]." The resulting incense was burned on an altar, with the smoke carrying symbolic significance and religious meaning.
The incense offering was made from costly materials contributed by the congregation. It was considered sacred and was burned every morning and evening in the Tabernacle and the First and Second Temple periods. The incense was believed to have various purposes, including purifying the air, warding off evil spirits, and atoning for sins. It was also used to counteract the odours arising from slaughtered animals and was considered an antidote to the plague.
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The incense altar
The altar of incense was placed in the Holy Place outside the Most Holy Place, alongside the lampstand and the table of showbread. The altar was made with materials befitting a king: gold and acacia wood. It was also outfitted with poles, allowing it to be transported.
The incense offered on this altar was symbolic of the prayers of God's people rising up to Him. The Bible likens incense to prayer in several passages, such as Psalm 141:2 and Revelation 5:8. The sweet-smelling aroma of the incense symbolized the pleasing nature of the people's prayers to God.
The incense burned on the altar was composed of a specific blend of spices and aromatic substances. The Book of Exodus mentions four components: stacte, onycha, galbanum, and frankincense. However, the Talmud lists seven additional ingredients from the oral Torah, bringing the total number of ingredients to eleven, according to some sources. These include myrrh, cassia, spikenard, saffron, costus, aromatic bark, and cinnamon.
The exact blend of spices was carefully guarded by the priests of the House of Avtinas during the Second Temple period. The knowledge of preparing the incense was kept secret to prevent its use in the worship of foreign gods. The priests took turns offering the incense twice a day, once in the morning and once in the evening.
The altar of incense played a significant role in the worship of God by the Israelites. It served as a reminder to pray and assured the people that their prayers were pleasing to God. The act of burning incense also had practical purposes, such as masking unpleasant odors and purifying the air.
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The incense pan
The Book of Exodus, in the Torah, mentions four ingredients for the incense: stacte, onycha, galbanum, and frankincense. However, according to Jewish oral traditions, 11 spices were used in the holy incense, including myrrh, cassia, spikenard, saffron, costus, aromatic bark, and cinnamon. The correct blend of spices was a closely guarded secret, known only to the compounders, to prevent its use in the worship of foreign gods.
The offering of incense was considered a valuable act of worship, often mentioned in the Bible. It was believed to ward off evil spirits and demons and was also used as an antidote to the plague. The sweet fragrance of the incense, made from costly materials, symbolised the holiness and purity of the ritual.
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The purpose of incense
Incense was an important component of priestly liturgy in the Temple in Jerusalem. The Book of Exodus describes God's instructions to Moses regarding the preparation of sacred incense:
> Take unto yourself sweet spices, stacte, and onycha, and galbanum; these sweet spices with pure frankincense: of each shall there be a like weight: And you shall make it a perfume, a confection after the art of the apothecary, tempered together [salted], pure and holy: And you shall beat some of it very small, and put of it before the testimony in the tabernacle of the congregation, where I will meet with...
The correct blend of spices and aromatic condiments was a closely guarded secret, known only to the compounders to prevent its use in the worship of foreign gods. The ingredients included costly and rare materials like cinnamon, cassia, myrrh, and frankincense, which were contributed by the congregation.
The act of burning incense held symbolic significance as well. In rabbinic literature, the Hebrew word for incense, "Ketoret," is interpreted as an acronym, with each letter alluding to a spiritual concept: kedusha (holiness), tahara (purity), rachamim (compassion or mercy), and tikvah (hope). The incense smoke is meant to light up souls, reminding them of their commitment to holiness, purity, compassion, and hope.
Additionally, the offering of incense was associated with honour and reverence. In the Bible, it is mentioned that noble guests were honoured by being sprinkled with perfume or incense. The Book of Chronicles also mentions a similar incense altar in Solomon's Temple in Jerusalem, underscoring the importance of incense in religious rituals.
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Frequently asked questions
The purpose of burning incense was to counteract the odours arising from slaughtered animals, to ward off evil spirits and demons, and to atone for the "evil tongue", spoken by one person against another.
The Bible lists four components of the incense: stacte, onycha, galbanum, and frankincense. However, the Talmud lists seven additional components, bringing the total number of spices to eleven.
The incense was offered in a pan ("mahtah") that the priest carried in his hand. The priest would enter the Holy of Holies, carrying the pan filled with live coals in his right hand and a spoon-like vessel containing the incense in his left hand.
