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Incense sticks, also known as agarbattī (Hindi: अगरबत्ती) and joss sticks, in which an incense paste is rolled or moulded around a bamboo stick, are the main forms of incense in India. The bamboo method originated in India and is distinct from the Nepali, Tibetan, and Japanese methods of stick making without bamboo cores.
The lathi (in Hindi / Nepali: लाठी, Tamil: லத்தி, Bengali: লাঠি, Urdu: لاٹھی, Sinhalese: ලති) is a bamboo stick used by the police in India, Pakistan, Bangladesh, Nepal and Sri Lanka. It has been used in mainland Indian subcontinent since the Mughal Empire, [1] though its use against protesters during the ...
The punji stick or punji stake is a type of booby trapped stake. It is a simple spike, made out of wood or bamboo, which is sharpened, heated, and usually set in a hole. Punji sticks are usually deployed in substantial numbers. [1] The Oxford English Dictionary (third edition, 2007) lists less frequent, earlier spellings for "punji stake (or ...
Kau shim sticks (籤; qiān; cim1): The flat sticks which are stored in the tube. Generally made of bamboo, they resemble wide, flat incense sticks, and are often painted red at one end. A single number, both in Arabic numerals and in Chinese characters, is inscribed on each stick. Each stick has a different number on it, and no two are alike.
Incense in India. India is the world's main incense producing country, [1][2] and is also a major exporter to other countries. [3] In India, incense sticks are called Agarbatti (Agar: from Dravidian [4][5] probably Tamil அகில் (agil), அகிர் (agir), [6] Sanskrit varti, meaning "stick". [7] An older term "Dhūpavarti" is more ...
Fermented bamboo shoot, called khorisa, is a widely used ingredient in Assamese recipes for meats such as pork, chicken, duck and squab or pigeon. Fermentation increases the nutritional value of bamboo shoots by making some nutrients more bioavailable and degrading toxins.