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Known also as olibanum or luban in Arabic, the word "Frankincense" come from the Old French words for "pure" or "noble" (franc) and "incense" (encens). Long treasured for its sacred, ceremonial, and medicinal properties, Frankincense has been used for over 5,000 years.
Frankincense is obtained from several species of Boswellia tree of the Burseraceae family that thrive in the arid climates native to Northeast Africa, Somalia, and the Arabian Peninsula near the coasts of the Arabian Sea. Although there are as many as twenty-five different species of Boswelia tree that produce the resin, Boswelia sacra - commonly known as Frankincense or Olibanum-tree - is the genus from which Frankincense is most often attributed, as it is believed to posses the most sublime and enduring fragrance.
Native to Oman and Yemen in the Arabian Peninsula and Somalia in Northeast Africa, Boswelia sacra is a small deciduous tree with peeling papery bark and densely tangled branches. Reaching heights of up to 15-20 feet at maturity, Boswelia sacra's ability to tolerate harsh arid conditions makes it truly unique in that it often grows in the poorest soils - even seemingly out of rock. It is not unusual for Boswelia sacra to grow on steep rocky cliff-sides, often making harvesting the trees somewhat dangerous.
Due to the many different factors that influence resin production, Frankincense is often graded specifically within the region it is produced. For example, in Somalia there are three grades of Frankincense produced from Boswelia sacra based largely upon color and size. Frankincense from Oman has four grades based largely upon region of production, further broken down into four types based upon the season of harvest - with resin collected during the monsoon season considered the most desirable. In general, the grade of Frankincense is based upon several aspects including color, purity, fragrance, size, season of harvest, and geographic location.
Myrrh is produced by a number of species of the Commiphora genus of the Burseracaea family native to the arid regions of Northeast Africa and the sea coasts of the Arabian Peninsula. Although many of the nearly 180 different species of Commiphoraproduce resin, Commiphora myrrha is the most common source of Myrrh. A small deciduous tree with sparse leaves and short branches covered with sharp thorns, Commiphora Myrrha grows in arid locations with shallow rocky soils, reaching a mature height of up to nine feet.
As with its botanical cousin Frankincense, Myrrh is harvested by injuring the tree with a sharp knife, stripping away a portion of the bark to promote gummosis. The wound is left to bleed sap for several weeks, which then dries into a reddish colored resin that is harvested by hand. And just as with Frankincense, the quality and fragrance can vary considerably depending upon the species of Commiphora and region of harvest. Myrrh resin that is slightly sticky when broken open is considered of the best quality, as resin that remains sticky, rather than dry and brittle, is considered higher in essential oil content.
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Learn more with the book: The Fragrant Path: A Guide to the Japanese Art of Incense. Filled with practical suggestions, useful tips, and an exploration of the history, selection, use, and appreciation of this uniquely Japanese art form, The Fragrant Path offers a rare, comprehensive look into the Japanese art of incense in the first in-depth English-language book on the subject in nearly three decades.
