Roasted Hazelnut, the Ingredient your Bukhoor may be Missing

Hazelnut is a type of nut that is known for its sweet and nutty flavour. When hazelnut oil is heated or burnt, such as in bukhoor, it releases a warm and comforting aroma that is...

Mmmm Cinnamon

Cinnamon is a spice that is derived from the inner bark of several tree species.The aroma of burnt cinnamon is characterised by a combination of sweet and spicy notes, with a hint of woody or earthy...

Tobacco, the maligned fragrance note

Tobacco is a plant that is commonly used for smoking, and when it is burnt, it releases a distinct and potent aroma that is often described as rich, warm, and earthy.The aroma of burnt tobacco...

Discovering Tonka Bean as an ingredient in Bukhoor

Tonka bean is a fragrant seed from the tonka tree, which is native to South America. It has a sweet and warm aroma that is often described as a combination of vanilla, almond, and cinnamon....

Benzoin, from Siam to Sumatra

Benzoin Sumatra and Benzoin Siam are both types of resin that are commonly used in bukhoor and other aromatic applications. When burnt, they release a distinctive aroma that is slightly different between the two types. Benzoin is a...

Discovering Oakmoss as an ingredient in Bukhoor

Oakmoss is a type of lichen that grows on the bark of oak trees and other deciduous trees. It is commonly used in perfumes, colognes, and other fragrances because of its earthy, musky aroma. When...

Culture Through Smoke

The essence of smoke is mystical and evocative and is a fundamental human symbol that crosses all boundaries. The use of Oud oils, wood chips and bakhoors is ancient beyond memorialsince the time of the...