Oudh Bakhoor

(Oudh, Black Pepper, Clove, Amber, Patchouli, Musk, Sandalwood, Labdanum, Myrrh, Nutmeg)

Embark on a sensory journey with our opulent Oudh Bakhoor, blending the smoky allure of oudh, black pepper, and clove with the warmth of amber, patchouli, and musk. Labdanum, nutmeg, and myrrh infuse a rich tapestry, creating an intoxicating aroma that captivates and enchants.

Bakhoor is a traditional Middle Eastern incense. It is used to create a pleasant atmosphere. Here's how to use Bakhoor:

Precautions: 

• Keep away from the reach of children and pets. 
• Never leave burning Bakhoor unattended.

Choose a Bakhoor Burner:

• Bakhoor burners come in various designs, from simple metal or ceramic bowls to elaborate electric or charcoal burners. Choose one that suits your preferences.

Prepare the Burner:

• If you're using a charcoal burner, light a charcoal disc until it turns red. Place it in the bakhoor burner.

Add Bakhoor:

• Place a small amount of bakhoor on top of the lit charcoal. It is essential to start with a small amount, as bakhoor can be potent, and you can add more if needed.

Allow it to Burn:

• Let the bakhoor and charcoal burn slowly. You'll see smoke starting to rise. The fragrance will gradually fill the room.

Ventilation:

• Ensure that the room is well-ventilated. Open windows or doors to allow fresh air to circulate.

Monitor the Burning:

• Keep an eye on the burning process. If the smoke becomes too intense, you can reduce the amount of bakhoor or adjust the ventilation.

Enjoy the Fragrance:

• Once the bakhoor starts to release its fragrance, you can move around the room to experience the pleasant aroma.

Extinguish Safely:

• When you're done, extinguish the charcoal safely. You can do this by placing a metal lid over the burner or using a specialized tool.

Advisory:

• Remember, using bakhoor is a personal choice. The amount you use may depend on the size of the room and your sensitivity to strong fragrances.
• Always follow safety precautions and manufacturer guidelines when using bakhoor burners, especially if they involve an open flame or hot surfaces.