Oudamberlove
Member
Niche Extrait De Parfum by Nasomatto
Burn of the Day
- Thread starter jalil
- Start date
Mr.P
oud<3er
Sandalwood chips purchased in 2001 from Magnifincense in Singapore.
I have experimented with different ways of converting large chips or logs into a form that can produce an ideal burn on the subitism. I have tried sawed slices, powder, shavings (like from whittling), and various forms. Too much surface area is a problem (powder and shavings); too little is a problem (chips, slices). Stuff either heats up too fast and gets her shower I feel like the heart never gets released.
I think the best by far is to pound the wood (given the proper initial form) in a mortar and pestle. I can shatter the wood fibers and you get this nice open almost pulpy / splintered texture that allows heat to flow through the center but doesn’t get harsh like thin shavings. Makes a ruckus though. I took a pic showing the mortar, the original sandalwood pieces, and my subitism with some moderately pounded sandalwood.
![[Ouddict.com] Burn of the Day](https://www.ouddict.com/attachments/b773b4be-9101-41b9-b98e-59bb700decfa-webp.9728/ "[Ouddict.com] Burn of the Day")
I have experimented with different ways of converting large chips or logs into a form that can produce an ideal burn on the subitism. I have tried sawed slices, powder, shavings (like from whittling), and various forms. Too much surface area is a problem (powder and shavings); too little is a problem (chips, slices). Stuff either heats up too fast and gets her shower I feel like the heart never gets released.
I think the best by far is to pound the wood (given the proper initial form) in a mortar and pestle. I can shatter the wood fibers and you get this nice open almost pulpy / splintered texture that allows heat to flow through the center but doesn’t get harsh like thin shavings. Makes a ruckus though. I took a pic showing the mortar, the original sandalwood pieces, and my subitism with some moderately pounded sandalwood.
Oudamberlove
Member
I too have a fear of running out of Filipino wood. I even tried Oudhub on etsy, but the wood was not worthy.
Oudamberlove
Member
Lovely day today!!!
Had time to do a session........finally
Habz Filipino
These babies put-out at low, medium, and high heat. Fantastic!!
Then....
Some KZ Brunei Heartwood
Great profile, oozing with resin when heated.
I’m stoked🙂
Had time to do a session........finally
Habz Filipino
These babies put-out at low, medium, and high heat. Fantastic!!
Then....
Some KZ Brunei Heartwood
Great profile, oozing with resin when heated.
I’m stoked🙂
Mr.P
oud<3er
Spent a day today heating chips with friends. Sampled three forms of kyara and one cultivated kinam.
baieido green kyara
Shoyeido kyara (from old season’s fragrance set)
Shoyeido translucent path sticks
Sample of cultivated “kinam”
the baieido performed the best of all by far. The kyara note was rich, syrupy, balanced and complex and lasted an unbelievably long time. We gave up before it did.
The shoyeido kyara must be “shin” kyara as it was paler in color and not well resonated. Excellent velvety kyara fragrance that faded much much more quickly than the baieido and was less opulent and intense in fragrant throughout. Very nice sweet woody dry down.
the cultivated stuff we all agreed smelled very nice and it is possible to see that it is maybe from a similar type of wood, but it is a different animal. The scent is thin, focused in a sense, little “spikes” that resembled aspects of kyara without really pulling off a kyara scent. It’s a sweet candy smell, reminds me of some Cambodian crassna wood I have smelled. It is quite nice, the dry down is sweet and pleasant.
baieido green kyara
Shoyeido kyara (from old season’s fragrance set)
Shoyeido translucent path sticks
Sample of cultivated “kinam”
the baieido performed the best of all by far. The kyara note was rich, syrupy, balanced and complex and lasted an unbelievably long time. We gave up before it did.
The shoyeido kyara must be “shin” kyara as it was paler in color and not well resonated. Excellent velvety kyara fragrance that faded much much more quickly than the baieido and was less opulent and intense in fragrant throughout. Very nice sweet woody dry down.
the cultivated stuff we all agreed smelled very nice and it is possible to see that it is maybe from a similar type of wood, but it is a different animal. The scent is thin, focused in a sense, little “spikes” that resembled aspects of kyara without really pulling off a kyara scent. It’s a sweet candy smell, reminds me of some Cambodian crassna wood I have smelled. It is quite nice, the dry down is sweet and pleasant.
Oudamberlove
Member
A night session with Hindi and Cambodi chips.
It feels so good.
It feels so good.
Mr.P
oud<3er
Inspired by a sample of “Greek monastery acacia” incense, I rubbed some mimosa absolute on a frankincense tear and heated it on the subitism. This is not bad actually - the mimosa adds this sweet floral waxy narcotic note that merges well with the dry resinous notes of the frankincense. Mimosa absolute is like a thick sticky tar - very hard to work with. It’s a kind of “hard” sap - sticky but doesn’t flow easily. Like shatter. Beautiful pale greenish yellow stuff.
here’s a pic looking down into the bottle. Doesn’t capture the color quite right. This is very very old mimosa... really just residue.
![[Ouddict.com] Burn of the Day](https://www.ouddict.com/attachments/d6b8779a-b61d-4762-a18a-162fc542296f-webp.9827/ "[Ouddict.com] Burn of the Day")
here’s a pic looking down into the bottle. Doesn’t capture the color quite right. This is very very old mimosa... really just residue.
Oudamberlove
Member
Started with Feel Oud Sri Lanka chips
nice.........
Then followed by Habz Sinking Filipino
nice..........
I want to double up, but I like to use incense and agarwood chips responsibly, essentially... I don’t want to smoke them like cigarettes
nice.........
Then followed by Habz Sinking Filipino
nice..........
I want to double up, but I like to use incense and agarwood chips responsibly, essentially... I don’t want to smoke them like cigarettes
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