Bakhoor — The Ancient Art of Burning Oud Wood

Before oud oil distillation became widespread, the primary way to experience agarwood was through burning it directly. This practice, known as bakhoor in Arabic, remains one of the most culturally significant and sensory-rich ways to enjoy oud. Bakhoor involves placing small chips or shavings of agarwood on heated charcoal or an electric burner. As the wood heats, it releases aromatic smoke that fills the room with a dense, complex fragrance. The scent of burning oud is distinctly different from oud oil — richer, smokier, and more enveloping. It clings to fabrics and hair, lasting for hours or even days. In the Gulf states, bakhoor is an integral part of hospitality. Guests are often welcomed with the smoke of oud, and it is customary to pass the burner around so that each person can scent their clothing. In many homes, oud is burned daily, particularly on Fridays and during religious occasions such as Ramadan and Eid. The quality of bakhoor depends entirely on the quality of the wood. Sinking-grade agarwood — wood so dense with resin that it sinks in water — represents the highest quality and produces the most complex, long-lasting smoke. Lower grades may require the addition of oils or perfumes to enhance their fragrance. For those accustomed only to oud oil or oud-based perfumes, experiencing raw agarwood on a burner is a transformative moment. It connects you directly to the thousands of years of tradition that underpin the entire oud culture. Discussion: 💬 Do you burn oud wood regularly? What is your preferred grade and origin for bakhoor?