Frankincense: origin, history, how to burn it and how to choose it

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What is frankincense?

The word “incense” usually refers to any fragrant smoke, but strictly speaking it designates a specific resin: frankincense (from medieval Latin olibanum, itself from Arabic al-lubān). It is the gum-resin of trees of the genus Boswellia, in the Burseraceae family, the same family as myrrh and palo santo.

It is harvested by making small cuts in the bark. A milky sap oozes out, hardens on contact with air and forms clear “tears” that are gathered by hand. A tree begins to yield only at around eight to ten years of age.

Several species are found in the trade: Boswellia sacra (Oman, Yemen, northern Somalia), one form of which is often sold under the name B. carterii; B. frereana (Somalia); B. papyrifera (Ethiopia, Eritrea, Sudan); and B. serrata (India). Botanists do not all agree on the exact division between these species, which explains the confusion in labelling.

A little history: the incense routes

Frankincense was for a long time as valuable as precious goods. It travelled from southern Arabia and the Horn of Africa by caravan, along the “incense routes”, to the Mediterranean. Caravan kingdoms such as the Nabataeans of Petra grew rich by transporting it.

Ancient Egypt used it extensively. The expedition of Queen Hatshepsut to the land of Punt is often cited, and the reliefs at Deir el-Bahari show incense trees brought back to Egypt. Ancient Roman writers describe enormous quantities burned at ceremonies. The Gospels list incense among the gifts of the Magi, and the Church has kept it in its liturgies. In China, the resin has long been known as “milk perfume” (rǔxiāng).

In southern Oman, the Dhofar region and its incense trees are listed as a UNESCO World Heritage Site under the name “Land of Frankincense”.

Its scent, described simply

A heated grain smells fresh and clear: resinous, a little lemony, with a note of wood and a hint of pepper. It becomes rounder and slightly sweet as it finishes burning. According to sellers and enthusiasts, the origins can be told apart as follows:

• Omani frankincense of the “hojari” grade is described as soft and fresh;
• B. frereana from Somalia, rarer, is described as very lemony and fine;
• B. papyrifera from Ethiopia or Sudan is described as sharper and more resinous;
• B. serrata from India is described as closer to pine.

These are impressions, not measurements: the quality and freshness of the batch matter as much as the species.

Traditional cultural uses

Frankincense belongs to several religious and social traditions. In Catholic and Orthodox churches it is burned in a censer during services, and its smoke is presented as a symbol of rising prayer. In Ethiopia and Eritrea it is often burned during the coffee ceremony. On the Arabian Peninsula it is burned to welcome guests, alone or blended with other perfumes, in an incense burner (mabkhara). It also features in Hindu and Buddhist rituals and in many contemporary meditation practices.

Each tradition gives it its own meaning; on this page we present them without judging them or mixing them together.

How to burn it

Frankincense is a resin: it does not light on its own and must be heated. Three common methods:

1. On charcoal. Light a special incense charcoal with tongs, above a heat-resistant burner filled with sand or ash. Wait until it is covered with a fine grey layer (five to ten minutes). Place one or two small grains, no bigger than a pea, directly on it or on a small grille or a mica sheet.
2. On an electric heating plate. The resin melts gently, without flame or embers: there is less smoke and the scent is finer.
3. In a stick or cone containing frankincense: read the ingredients, as frankincense is sometimes only a name on the label.

A few grains last ten to twenty minutes. Never pour water on the charcoal in the burner (the container may crack): let it go out on its own. The guide Incense and smoke cleansing covers the equipment in detail, and the burners and incense holders section shows suitable supports.

How to choose well and spot imitations

Good frankincense comes as clear tears or fragments: white, pale yellow or pale green, translucent at the edges, with a little dusty residue from handling and no foreign matter. Its cold aroma is discreet, and it opens up with heat.

A few precautions:

• an “incense” sold with no species name and no country of origin is a batch about which nothing is known; prefer product sheets that state the species, origin and harvest;
• very cheap batches often contain pieces of bark, dust, and grains of several different grades;
• “church incense” blends add synthetic fragrances: a uniform, persistent sweet smell from a grain is a warning sign;
• on a stick or cone, the word “perfume” or “fragrance” with no further detail indicates a synthetic aroma, not frankincense.

A paler colour or larger tears do not guarantee a better scent: these are commercial sorting criteria.

Sustainability and ethics

Frankincense is one of the resins whose future is most worrying. Boswellia trees grow slowly in arid areas and have been tapped for centuries. Studies of B. papyrifera in Ethiopia report wild populations in decline: fires, grazing, boring insects, and tapping so frequent that mature trees cannot recover and young ones cannot replace them. B. sacra is listed as “near threatened” by the International Union for Conservation of Nature (IUCN).

Somali frankincense, highly prized for its fineness, is harvested in hard-to-reach regions where the supply chain is poorly documented: it is often impossible to know how the trees were tapped. This does not mean every batch is problematic, but caution is warranted.

What you can do: buy little and burn little (a single grain is enough), choose sellers who name the country and region, and alternate with other resins, such as pine resin or benzoin.

Safety

Burn in a ventilated room, with a window slightly open, and never while sleeping. Burning a resin, like burning a stick, releases fine particles and other compounds that degrade indoor air: keep it occasional, in short sessions, and air the room thoroughly afterwards. People with asthma or who are sensitive to smoke, young children and vulnerable people should not be exposed. Birds are especially sensitive; dogs and cats must be able to leave the room.

The charcoal stays very hot long after the scent has faded: place the burner on a heat-resistant surface, away from curtains and paper, and never leave it unattended. If you feel unwell, put it out and open the windows.

Storage

Keep frankincense in a closed glass jar, away from light, heat and humidity. Keep it apart from strongly scented incenses, which it would otherwise absorb. In summer the tears can stick together; a cool place solves this. Well stored, the resin keeps its scent for several years, softening slowly.

Pairings with other incenses

Paired with	What you get
Myrrh	A classic duo: the freshness of frankincense softens the bitterness of myrrh.
Benzoin	A vanilla note that rounds out the lemon of frankincense.
Sandalwood	A softer, woodier and calmer scent.
Copal	Two clear, luminous resins with a sharper scent.
Lavender	A floral touch on a resinous base.

Frequently asked questions

Also read

The meanings mentioned belong to tradition and symbolism. They are neither promises of results nor medical advice. Back to Guide to incense and resins.