Frankincense smells citrusy, smoky and balsamic, with a cool, meditative heart and a faint peppery lift. It is one of the most storied materials in human history, burned in temples and churches for over five thousand years.
The resin is tapped from Boswellia trees by cutting the bark and collecting the hardened tears. Boswellia sacra from Oman's Dhofar region produces the most prized oil, rich and citrus-bright. Boswellia carterii from Somalia and Boswellia papyrifera from Ethiopia are also widely used. Steam distillation yields an essential oil dominated by alpha-pinene, limonene and frankincense-specific molecules. CO2 extraction produces a richer, more resinous material used in finer compositions.
Frankincense sits between heart and base. Perfumers use it to build incense accords (Avignon, Passage d'Enfer, Armani Prive Bois d'Encens), to add cool smoke to rose and oud, and to give gravitas to modern oriental and niche compositions.
Frankincense performs best in autumn, winter and cool evenings, and gives fragrance a sacred, meditative character.
