What's on your burner today?

PEARL

Well-Known Member
The Sarawak Extreme wood went really fast, I'd like to see the release of some more wood of this caliber, maybe next time I will be able to snag a morsel for myself, looks good.
 
Dear Ensar, what happened to the Brunei Ancient?
I received an announcement newsletter, and went to your website to see what it was about... and when I went to your website a few hours later again all I could see "Coming Soon".
No Brunei Ancient.
Did it really sell out so fast?
 

Ensar Oud

Well-Known Member
Yes, it actually sold out that fast! We didn't have a huge amount on hand to begin with, but the available stock surprisingly sold out in a matter of hours....


Stay tuned for more upcoming wood launches soon! :)
 
Last edited:

Nikhil S

Well-Known Member
Some lovely vietnam chips by Mr Bolton. Required higher than usual low voltage to bake. Once it started it wouldn't stop. The whole profile is that of Green Kyara Oil wood if placed back to low from the initial high volt. Piercing redness of ultimate olfactory bliss and low voltage vanilla flavored boiling milk. I had also burnt bit of Bangla and Thai plantations before it. Kyara is definitely from Vietnam. Lol. I wish I could own a kilo of that stuff. I was amused and speechless.
 

Simla House

Well-Known Member
yum. deep dark jungly and damp notes. pond, wet bricks and old monastery notes. in my top 10 kyara incense, but doesn't crack the top 5.
Nice description, as usual :)
Agreed; Kyara Ryugen isn't the fanciest on the market, and it certainly carries the Minorien "dampness".
I shied away from buying koh over the past few years to re-direct funds towards other things, such as food and oud (same-same), but I'm re-visting some leftovers lately and reminiscing. What are your top 5 Kyara sticks? I trust Jay and Kotaro are well?
 

Rasoul S

Well-Known Member
Nice description, as usual :)
Agreed; Kyara Ryugen isn't the fanciest on the market, and it certainly carries the Minorien "dampness".
I shied away from buying koh over the past few years to re-direct funds towards other things, such as food and oud (same-same), but I'm re-visting some leftovers lately and reminiscing. What are your top 5 Kyara sticks? I trust Jay and Kotaro are well?
May sound cliche but top 5 are:
Baeido kyara kohko
Seyjudo Kyara seiran and almost tie Seijudo Kyara enju
Kyara musashino
shoyeido Translucent path
And
Chinese incense wsg nine life times

Right up there and not necessarily kyarah
Gokujo kyara koh
Kyarazen manaban malek
Shunkohdo kanhoa
En no sho
 
Dear friends, I am making a trip to Morocco soon (Casablanca, Chefchaouen, Fes, Marrakech) and wanted to find out from you all if there are any incense blends/Bukhoor that are special to the region and are worth checking out. I don't expect there to be real oud per se but would be open to trying out some of the local incense.

Any suggestions?
 

Simla House

Well-Known Member
May sound cliche but top 5 are:
Baeido kyara kohko
Seyjudo Kyara seiran and almost tie Seijudo Kyara enju
Kyara musashino
shoyeido Translucent path
And
Chinese incense wsg nine life times

Right up there and not necessarily kyarah
Gokujo kyara koh
Kyarazen manaban malek
Shunkohdo kanhoa
En no sho
Those are some very nice sticks!
I'm trying to invoke an early spring today with a session of Kyukyodo's Azuza and duelling Ethiopian espressos.
The grey soggy drone of winter has left scrapes on my chin.
 
Last edited:

RobertOne

Well-Known Member
Dear friends, I am making a trip to Morocco soon (Casablanca, Chefchaouen, Fes, Marrakech) and wanted to find out from you all if there are any incense blends/Bukhoor that are special to the region and are worth checking out. I don't expect there to be real oud per se but would be open to trying out some of the local incense.

Any suggestions?
Sorry, M.P,

No idea about the incense there but I can vouch for a little spice merchant about 10 minutes of saunter away from Djemma El Fnaa, of course I totally forget which one exactly!

In any event, look out for a place that grinds it's ras el hanout to order, they mix fresh damask rose petals into it as they grind, it's utterly lush.

Please take pics for us all if you discover anything.
 

RobertOne

Well-Known Member
Today is a first for me on two counts, I am staying home this morning because of some dodgy soft dutch cheese gastrointestinal whoopsies.... and I have something on my 'burner' for the first time ever.

My burner has been artisan crafted, out of reused materials and I am sure it will be the envy of the whole town. Er.... no.

It's a stainless steel frying pan but it will do the job.

The burnable in question comes from Taha via our very own generous M. Arif:

"Pinoy Incense"

I took it very slow upon his recommendation, setting the ceramic hob to 1 and then sprinkling a very shallow layer in the pan. With nothing coming out I then increased the setting up by one every few minutes.

At three the previously sour-bitter aroma began to release aromatic sweetness. Note that the grains were not smoking at this point, just heated. The aroma was woody, touch kinaminous and satisfying until it was seemingly exausted. I maintained this level for ten minutes before boosting it up to quatro.

At four a different scent emerged from the wood, a heady sweet spiced vanilla custardy profile. I could not help but think that a side of turbot would be fantastic if smoked over this. I really would like to compare this to the oil it was used to produce.

At this point I regretted having to do this in the kitchen, the perfect place would have been in the closet which made me think of Tom Cruise for some reason.

As soon as smoke started to emerge I shut off the heat, not wanting to lose the lovely
Sweet top notes. Two thumbs up for this one!

As soon as my wallet is healthy I will be buying a burner, certainly.

Edit: I am going to prepare cold food for the rest of today, I want to enjoy the lovely aroma for as long as possible.
 
Last edited:

m.arif

Active Member
Today is a first for me on two counts, I am staying home this morning because of some dodgy soft dutch cheese gastrointestinal whoopsies.... and I have something on my 'burner' for the first time ever.

My burner has been artisan crafted, out of reused materials and I am sure it will be the envy of the whole town. Er.... no.

It's a stainless steel frying pan but it will do the job.

The burnable in question comes from Taha via our very own generous M. Arif:

"Pinoy Incense"

I took it very slow upon his recommendation, setting the ceramic hob to 1 and then sprinkling a very shallow layer in the pan. With nothing coming out I then increased the setting up by one every few minutes.

At three the previously sour-bitter aroma began to release aromatic sweetness. Note that the grains were not smoking at this point, just heated. The aroma was woody, touch kinaminous and satisfying until it was seemingly exausted. I maintained this level for ten minutes before boosting it up to quatro.

At four a different scent emerged from the wood, a heady sweet spiced vanilla custardy profile. I could not help but think that a side of turbot would be fantastic if smoked over this. I really would like to compare this to the oil it was used to produce.

At this point I regretted having to do this in the kitchen, the perfect place would have been in the closet which made me think of Tom Cruise for some reason.

As soon as smoke started to emerge I shut off the heat, not wanting to lose the lovely
Sweet top notes. Two thumbs up for this one!

As soon as my wallet is healthy I will be buying a burner, certainly.

Edit: I am going to prepare cold food for the rest of today, I want to enjoy the lovely aroma for as long as possible.
Sweet spiced custardy vanilla is quite accurate.

Now that's the post distilled wood for Pilipinas no. 1...Imagine the pre distilled wood... (that's all gone now)

Or better yet.. Imagine Pilipinas no. 1 itself..!

Anyway, glad you enjoyed it. ;)

BTW I labelled it as pinoy incense, but in reality it's only the post distillation dust. In case customs open it up you know... Even so, I'm sure it'd make a good incense ingredient for everyday use.
 
Last edited:

Rasoul S

Well-Known Member
@m.arif @Taha
gents,
i am very curious to read your take on the aromatic profile of the filipino wood on low heat burner. there is this unique note that is also present in the oil that i just cant put my finger on it for the life of me. it is a very refined mildly sweet fruity note. i am sure ill kick myself when i read it.
 

kesiro

Well-Known Member
@m.arif @Taha
gents,
i am very curious to read your take on the aromatic profile of the filipino wood on low heat burner. there is this unique note that is also present in the oil that i just cant put my finger on it for the life of me. it is a very refined mildly sweet fruity note. i am sure ill kick myself when i read it.
I am aware of the note you are referring to but to me it is totally unique and I cannot give you an example of anything that smells like it.