The Edible History of Frankincense
Frankincense, a fragrant resin sourced from the Boswellia tree, boasts a long history of use beyond its ceremonial applications as incense. In ancient civilizations across the Middle East, North Africa, and India, the translucent resin "tears" were traditionally chewed like gum. This practice was prized not only for the resin's unique taste—often described as a mix of pine, citrus, and sweet balsamic—but also for its potential health benefits, particularly those related to digestion. It was also steeped in water overnight to create a milky, therapeutic drink known as "luban". Traditional Chinese medicine and Ayurvedic practices also incorporated frankincense resin for a range of internal and external remedies, including treating digestive ailments and inflammation.
How to Identify Edible vs. Non-Edible Frankincense
Navigating the world of frankincense requires a clear understanding of its different forms. The critical distinction lies between the raw resin, food-grade essential oils, and those intended solely for topical or aromatic use. Edible resin, particularly higher grades like Omani Royal Green Hojari, is typically translucent and free of dark or brown impurities. Essential oils, however, require specific certification. You must look for products explicitly labeled as "food grade" or part of a company's "edible" product line, as standard essential oils are not safe for ingestion. The chemical composition of the oil can vary greatly, and ingesting undiluted or non-certified versions can be harmful.
Culinary Applications and Flavor Profile
With a taste that is both complex and grounding, frankincense can be a surprising and delightful addition to modern cuisine. The flavor depends heavily on its form and the species of Boswellia tree it comes from.
Common culinary uses include:
- Frankincense Tea (Luban): This traditional infusion is made by steeping edible resin in water. The resulting drink has a refreshing, slightly woody and citrusy flavor.
- Flavoring Desserts: Just a single drop of a high-quality, food-grade essential oil can lend a rich, complex flavor to desserts like custards, cakes, and honey-based treats.
- Infused Syrups and Drinks: For a more subtle effect, infuse edible resin into simple syrups for use in cocktails, lemonades, or other beverages. Some cultures also mix frankincense water with milk, honey, and cinnamon.
Frankincense culinary applications table
| Feature | Edible Frankincense Resin | Food-Grade Frankincense Oil |
|---|---|---|
| Flavor Profile | Subtly sweet, pine-like, citrusy | Concentrated pine, woody, balsamic |
| Form | Hardened resin "tears" | Highly concentrated liquid |
| Culinary Use | Chewed like gum, steeped for tea, infused in beverages | Added in very small drops to desserts, drinks, sauces |
| Safety Note | Must be translucent, pure, and labeled edible | Must be specifically labeled as "food grade" and used sparingly |
How to Make a Classic Frankincense Tea
Making a traditional frankincense infusion is a straightforward process that allows you to experience its ancient flavor.
- Use 2-3 translucent tears of edible-grade frankincense resin per cup of water.
- Place the resin in a glass jar or cup.
- Pour hot (but not boiling) water over the resin.
- Let the mixture steep, ideally overnight, allowing the water-soluble compounds to disperse. The water will turn a milky white.
- Strain the liquid and discard the remaining resin, though it can often be re-steeped once or twice.
- Enjoy warm or chilled. Honey, ginger, or lemon can be added to complement the flavor.
Important Safety Considerations
While consuming frankincense has been a long-standing practice, it is not without important caveats.
- Source Your Product Carefully: Never ingest frankincense that is intended for burning as incense. Always ensure the product is high-quality, pure, and specifically designated as edible.
- Essential Oil Caution: The distinction between aromatic and food-grade essential oils is crucial. Never ingest essential oils unless they are certified and labeled for internal consumption. The concentration can be toxic. A good rule of thumb is to use the toothpick method for flavoring, dipping a toothpick into the oil and then stirring it into your food to control the potent flavor.
- Medication Interactions: Frankincense, particularly in supplement form, may interact with blood-thinning medications like warfarin, as well as some NSAIDs. Always consult a healthcare professional, especially if you are taking prescription drugs.
- Pregnancy and Breastfeeding: As with many herbal remedies, the safety of frankincense ingestion for pregnant or breastfeeding individuals has not been conclusively established, and it is best to avoid or consult a doctor.
- Side Effects: Though generally well-tolerated, some individuals may experience gastrointestinal issues such as indigestion, nausea, or constipation with excessive intake.
Conclusion: Moderation is Key
Frankincense can indeed be used in food, but the form of the product, its quality, and the quantity used are paramount to ensuring safety and a pleasant culinary experience. From the ancient tradition of chewing translucent resin tears to modern experimentation with food-grade essential oils in desserts, this unique ingredient offers a taste of history. For those seeking to explore its delicate, aromatic notes, starting with a traditional tea is a safe and rewarding entry point. Always prioritize purchasing from reputable suppliers and follow dosage recommendations, as with any potent ingredient. As documented on Healthline, consulting a doctor is also advisable before adding it to your routine, particularly if you have underlying health conditions or are on medication. With the right knowledge, you can safely enjoy the subtle, complex flavors of edible frankincense.
