The Ketoret is made inside the Beit haMikdash: Keritot 6a
Chanting while making the ketoret: Keritot 6b
Giving the excess ketoret to the craftsmen of the Beit haMikdash as their salary, and then buying it back from the half-shekel: Keritot 6a
The 368 units made in each batch of Ketoret: Keritot 6a
Putting the ketoret back for re-grinding in the summertime or in the rainy season, to avoid mold and to strengthen the scent: Keritot 6b [see Kesef Mishneh to Hilchot Klei haMikdash 2:7]
The "Maaleh Ashan [Raiser of Smoke]" Ingredient: Yoma 53a
"Mor Deror," which is "Mara Dachya" in Aramaic, is the "Head" of the Spices of the Ketoret. It is also the root of the name of "Mordechai" in the Purim story: Megillah 10b
The meaning of "Yein Kafrisin": Rashi Keritot 6a
The meaning of "Borit Karshina": Rashi Keritot 6a
The need for Chelbanah, with its foul smell, to symbolize people who have sinned: Keritot 6b
Making Ketoret for the wrong reasons
Making it personally for practice, or to give it over to the community for use: Pesachim 26a; Keritot 5a, 6a
