Frankincense, a resin once more valuable than gold, is deeply intertwined with the history and culture of Oman. It is commonly associated with Christmas due to its mention in the Bible’s Book of Matthew as one of the gifts given to baby Jesus. However, there is much more to this ancient substance than its Biblical connections. It plays a significant role in Oman’s heritage, particularly in the city of Salalah, located in the southernmost governorate of Dhofar, where frankincense trees grow wild. The scent of frankincense is omnipresent in Salalah, from the hand lotion on Oman Air flights to the luxurious amenities provided by Omani brands like Amouage.
Salalah, also known as the perfume capital of Arabia, is home to the most prized species of frankincense trees, Boswellia sacra, which are the source of the valuable resin. The resin is used for burning as incense or distilled into oil for various purposes. The region’s rich history as a trade hub can be traced back to the ancient trade of frankincense. Visitors to Salalah can explore UNESCO World Heritage Sites such as Khor Rori (Sumhuram), a fortified port city that was once a hub for the frankincense trade, and Wadi Dawkah, a natural habitat for frankincense trees that are in need of protection due to climate change and overharvesting.
Harvesting frankincense is a laborious process that is carried out by hand with care. The resin is then processed into various products, such as soap, powder, hydrosol, and essential oil, which have long been used in Oman for medicinal, purifying, and flavoring purposes. Local experts, like Amer Mohammed Alameri of Luban Dhofar, are dedicated to sharing the benefits of frankincense with the world and preserving Oman’s heritage. Studies are being conducted to explore the medical benefits of frankincense, but in Omani society, it remains a treasured resource.
In Omani cuisine, frankincense is used in cooking, particularly the top-grade hojari variety. It can be infused into dishes like crème brûlée and panna cotta or used to flavor meat and fish. Dina Macki, an Omani chef, extols the virtues of frankincense as an elixir of life, citing its digestive and skin benefits. She also explains the traditional practice of burning frankincense for purification and scent. The edible resin is mixed with water for consumption, and frankincense ice cream is a modern twist on this ancient ingredient. Guests at Al Baleed Resort Salalah by Anantara can enjoy Omani specialties infused with frankincense during the hotel’s Food Festival, showcasing the versatility and cultural significance of this revered substance.
