Thai oud

Thai oud begins its life in the dense rainforests of northern Thailand, where Aquilaria crassna trees grow tall and steady. When a native fungus invades the heartwood, the tree secretes a dark, fragrant resin to protect itself. Harvesters scout for trees with visible dark streaks, then cut the infected sections with sharp tools. They slice the heartwood into blocks no larger than 15 cm, then air-dry the pieces in shaded barns for 60 to 90 days, allowing moisture to leave while the resin hardens. After drying, the blocks enter a steam-distillation chamber where hot vapor extracts the aromatic oil. The condensate passes through a copper coil, separating pure oud oil from water. Distillers collect the oil, filter it through fine silk, and store it in amber glass to shield it from light. Each kilogram of oil typically yields 3–5 % of the original heartwood weight, reflecting the ingredient’s rarity. Sustainable farms now inoculate trees with the fungus, controlling resin formation and reducing pressure on wild populations.