To provide an incense resistant to the deterioration of fragrance, provide a formed incense resistant to the deterioration of fragrance, stable over a long period and resistant to deformation and breakage and provide a stable formed incense emitting plural kinds of fragrance and enabling the appreciation of the elegant variation of fragrance from the start to the end of heating.

A powdery incense resistant to the deterioration of fragrance is produced by including one or more sugars selected from trehalose, maltitol and pullulan or the above sugars and a cyclic carbohydrate into a substance derived from a fragrant vegetable. A formed incense resistant to the deterioration of fragrance, stable over a long period and resistant to deformation and breakage and a stable formed incense emitting plural kinds of fragrance and keeping stable fragrance even after the storage over a long period are produced from the powdery incense.