Materials
Oud chips, dahn al oud and bakhoor: the home ritual
October 2026 · Join CT Journal
What oud chips and bakhoor actually are, how to burn them safely, and where to start in our collection.
Three different things
Oud chips are raw agarwood pieces burned directly on charcoal. Dahn al oud is the distilled oil, worn on skin. Bakhoor is a blend of wood chips soaked in fragrant oils, burned to scent a space. Confusing them leads to buying the wrong format.
How to burn bakhoor
Use a proper mabkhara on a heat-resistant, stable surface. Light a charcoal disc until it grays, then place the bakhoor on top with tweezers. Ventilate the room, keep it away from children and pets, and never leave burning charcoal unattended.
Where to start
Borneo and Cambodian oud chips are prized for sweet, resinous profiles; Assam Hindi leans deeper and animalic. For ready-made bakhoor, Nabeel’s blends are a gentle entry. Amouage’s gold bakhoor burner is a fitting vessel for the ritual.
Storage
Keep oils in cool, dark places with caps sealed. Chips and bakhoor keep best in airtight containers away from direct sunlight.