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Pumplin Spice Potpourri

3 c Windmill Pods, Orange
2 c Velvet Flowers, Burnt Orange
2 c Chili Peppers (dried)
2 c Spina Cristi
1 c Tilia Flowers
1 c Curly Pods, natural
1 c Lotus Pods, mini
1 c Acorns & "hats" (optional)
1 c Corn Husks, torn into narrow strips, 1 to 3" long (optional)
1 c light-colored seeds (pumpkin seeds, pistachio shells)
1/2 c Mace, whole
6 whole Nutmegs, cut in half
1/4 c Ginger Root Slices or Pieces
12 Tonka Beans, 6 cut in half
1/2 Vanilla Bean or 10 drops of Vanilla or French Vanilla Fragrance Oil
Pumpkin Spice Fragrance Oil
10 to 20 3" or 6" Cinnamon Sticks


10 to 15 Chinese Lanterns (sometimes called Japanese Lanterns)
Slit Vanilla Bean piece and scrape out the tiny seeds. Combine with Tonka Beans and Ginger Root slices in non-metallic container. Add the oils and mix well, cover and set aside or overnight to blend the scents. Add first potpourri ingredient to a large non-metallic container, add fixative/scent mixture and mix well. Add each ingredient, mixing with hands after each one, to distribute the scent. Top with Cinnamon Sticks and Lanterns. Keep covered when not "in use".