Definition
Bakhoor, also spelled bukhoor or bakhour, refers to aromatic wood chips soaked in a fragrant compound and burned over charcoal. The word comes from the Arabic bukhūr (بخور), meaning "incense" or "perfumed smoke." The carrier is almost always oud or sandalwood chips, soaked in essential oils, resins (frankincense, myrrh, labdanum), sometimes sugar and musk.
Origin and history
Bakhoor is a centuries-old practice across the Arabian peninsula, documented throughout the Gulf, Yemen and neighboring Oman. Chips are slow-burned on a traditional brazier called a mabkhara, made of ceramic or hand-hammered brass, with a single chip releasing aromatic smoke for fifteen to twenty minutes; modern households often favor electric burners that hold a steady low temperature without charcoal (source: Wikipedia, Bakhoor). The modern commercial market is structured by Arabian Oud (Riyadh, founded 1982), Abdul Samad Al Qurashi (Jeddah) and Ajmal (Dubai, founded 1951).
Use and ritual
Bakhoor scents the home before guests arrive, perfumes garments held cloak-like over the smoking mabkhara, and marks weddings, Eid and religious holidays. The host organizes the ritual as a coded gesture of hospitality across Gulf culture, often passing the burner from guest to guest so each person can scent hair and clothing (source: Basenotes, The Art of Bakhoor). A 50 to 200 gram box runs from 10 USD for industrial grades to over 500 USD for aged-oud compositions whose color deepens with maceration. Western niche perfumery draws heavily on this signature, led by Amouage (Muscat, Oman), alongside their attars and mukhallat.