FRANKINCENSE

A product of incense trees and bushes of certain species belonging to the genus Boswellia, which are related to the turpentine, or terebinth, tree and also to trees producing balsam and myrrh. They are native to parts of Africa and Asia. The Hebrew term for frankincense (levoh·nahʹ or levo·nahʹ) comes from a root meaning “be white” and is evidently drawn from its milky color. The Greek liʹba·nos is derived from the Hebrew.

Frankincense is obtained by making successive incisions in the bark or by peeling off the bark at intervals, causing a white juice (after several incisions it is spotted with yellow or red) to flow and form into tears of about 2.5 cm (1 in.) in length. When gathered, the frankincense consists of a fragrant gum resin in small chunks, or beads, that have a bitter taste and produce an aromatic odor when burned.​—Ca 3:6.

Aside from the references in The Song of Solomon, frankincense is regularly mentioned in the Hebrew Scriptures in connection with worship. (Compare 2Co 2:14-16.) It was an ingredient of the holy incense used at the sanctuary (Ex 30:34-38)