Palo Santo, often translated as “Holy Wood,” is an aromatic material sourced from the Bursera graveolens tree, traditionally utilized in South American cultures for purification and energetic cleansing rituals. While many people burn the small wood sticks, using Palo Santo chips offers a stronger, more continuous aromatic output. Chips are suited for use in a censer or heat-safe bowl, allowing for a sustained smudging experience. This method provides a steady diffusion of the wood’s resinous, sweet, and citrus-like fragrance.
Necessary Supplies and Setup
Successfully burning Palo Santo chips requires preparing a secure, heat-resistant environment. The first item is a safe vessel, such as a ceramic censer, a metal bowl, or an abalone shell, which can withstand high temperatures without cracking. This vessel must be placed on a non-heat-sensitive surface, like stone or tile, to prevent heat transfer damage.
Within the heat-safe vessel, a non-flammable base material is needed to buffer the heat and allow for full extinguishment. Options include a layer of clean sand or fine ash. For a prolonged and consistent burn, a specialized, often self-igniting, charcoal puck is used. This puck creates the sustained heat source necessary to efficiently release the chips’ aromatic compounds. Finally, you need the Palo Santo chips and a long-reach match or utility lighter for safe ignition of the charcoal.
The Step-by-Step Ignition Method
The process begins with igniting the charcoal puck, as the chips alone will not sustain a continuous burn. Place one charcoal puck in the center of the prepared censer. Use the long-reach lighter to hold a flame directly to the edge of the puck until it begins to spark and crackle, indicating activation.
Wait several minutes for the charcoal to fully ignite, which is confirmed when the entire puck is covered in a layer of fine gray ash. This ash layer signals that the charcoal has reached a stable, high temperature necessary for sustained smoldering. Once the charcoal is uniformly hot, use a small metal spoon or tongs to place a few Palo Santo chips directly onto the glowing surface.
The goal is to produce a steady, fragrant smoke from the smoldering chips, not a large, open flame. If the chips burst into flame, gently blow on them until the flame is extinguished, leaving only the glowing ember and white smoke. Adding just a few chips at a time ensures the wood burns slowly, releasing the aromatic oil limonene without charring the wood, which creates a harsher scent. Maintain a steady airflow in the room to help the charcoal and chips burn cleanly and carry the fragrant smoke.
Fire Safety and Final Extinguishing
Maintaining fire safety is important throughout the ritual, as any material that sustains an ember poses a fire hazard. Always ensure the censer is placed away from flammable materials, including curtains, paperwork, and loose fabric items. The burning vessel must be kept out of reach of children and pets, as the charcoal generates intense heat that can cause severe burns.
Never leave the smoldering chips or the hot charcoal puck unattended while the ritual is underway. When finished, the complete extinguishment of the chips and charcoal is the final step. The most reliable method is to use a metal tool to carefully press the remaining chips and charcoal into the sand or ash base, smothering the embers entirely. You can also carefully pour a small amount of water over the material. Regardless of the method, the vessel and its contents must be completely cold to the touch before disposing of the remnants or moving the censer.