Bakhoor is a traditional Arabian home fragrance: wood chips or pressed bricks soaked in fragrance oils such as oud, sandalwood, amber and musk. Rather than burning like incense sticks, it is heated so the oils release slowly.

What you need

• Bakhoor (chips or pressed pieces)
• A burner — a traditional mabkhara for charcoal, or an electric burner
• Charcoal discs if using a mabkhara, plus tongs

Using a charcoal burner

Light a quick-light charcoal disc with a lighter and hold it in tongs until the sparking stops and the surface turns grey — this takes about a minute. Place it in the burner, wait another minute or two, then put a single small piece of bakhoor on top. It will start to smoke and release fragrance almost immediately. One piece usually lasts 20–30 minutes; add another when it stops smoking.

Using an electric burner

Switch the burner on, wait for the plate to heat, then place a piece of bakhoor directly on the plate or in the tray. Electric burners give a cleaner scent with no charcoal smell and are safer for regular indoor use. Most have adjustable heat — start low.

Getting the most from it

• Less is more: a single thumbnail-sized piece is enough for an average room.
• Walk the burner around the room, or place it near a doorway so the scent carries.
• Scenting clothes: hold garments loosely above the smoke for a few seconds — never directly over the flame.
• Store bakhoor in an airtight container away from sunlight to stop the oils drying out.

Safety

Charcoal produces carbon monoxide, so open a window while it burns. Keep burners on a heat-proof surface away from curtains, and out of reach of children and pets. Make sure charcoal is fully cold before disposing of it.