E-Learning & Certification of incense smoking: Dried resinous secretions are obtained from several species of plants. The productive species of Katira Gon are small plants one meter high and native to Asia Minor, Iran, Syria and Greece. Iran is the largest exporter of katira in the world. As a result of scratching the stem of the plant, the wall of central ray cells and parenchymal cells gradually turn into gum by absorbing water. The generated pressure causes the gum of the katira to be pushed towards the gap. The gum hardens gradually due to the evaporation of water in the vicinity of air. The shape of the dried product of katira depends on the type of gap that has been created on the stem.

More details:

Kathira is edible and is also used as an emulsifier, thickener, stabilizer and additive in medicines and foods. You can also add katira to many foods you consume during the day. Katira can be used in vegetable dishes, all kinds of sauces, mayonnaise and other seasonings. This material is also used as a thickener in the preparation of pudding, ice cream and other foods that require concentration. Katira is used as a lubricant and thickener in medicines such as gels, syrups, ointments, and creams.

Traditional uses of Kathira

• To relieve cough, cold symptoms
• Regulate blood sugar
• Use as glue Artificial teeth due to adhesive properties
• Burn treatment
• Diarrhea and constipation treatment
• Suppression of tumors and stimulation of the immune system with kathira
• Treatment Oral ulcers
• Regulation of heart rate
• Decreasing body temperature

Course headings E-Learning & Certification /h3> 1. Choosing the right area 2. Working with work tools 3. Razoring time 4. Harvesting and collecting incense sticks 5. Proper storage and storage 6. Packaging and selling > [list_negative] This course does not require special prerequisites and the course is taught from the basics. [/list_negative]