Frankincense vs Myrrh

Frankincense and myrrh have been mentioned in the same breath for several thousand years. Both are oleo-gum-resins, both come from the family Burseraceae, and both are tapped from wild trees in similar arid regions. In use they are almost opposites.

Botanically

Olfactively

Frankincense is bright, dry and papery, with a terpenic lift and a faintly citric edge. It reads as light and elevating, and it functions well as a bridge between citrus top notes and heavy bases.

Myrrh is dark, warm and bitter, with a pronounced medicinal quality and considerable tenacity. It anchors rather than lifts, and it is assertive: above roughly 0.3 percent it will dominate a composition.

Species matters more than grade

Within frankincense, the species distinction is larger than most grade distinctions. Boswellia carterii from Somalia is softer and sweeter. Boswellia papyrifera from Ethiopia is sharper and considerably more turpenic. Boswellia sacra from Oman is rounder with a lemon inflection.

A specification that names only 'frankincense' leaves this entirely open. Name the species.

Conservation

Several Boswellia species are under documented pressure. Boswellia sacra is assessed as Near Threatened by the IUCN, and Boswellia papyrifera regeneration in tapped stands is an active concern in the published literature. Over-tapping damages tree health and reduces resin quality, so the commercial and conservation interests point in the same direction here.