Myrrh (/mɜːr/; from an unidentified ancient Semitic language, מוֹר /mor/; from Hebrew, see § Etymology) is a gum-resin extracted from a few small, thorny tree species of the Commiphora genus, belonging to the Burseraceae family.[1] Myrrh resin has been used throughout history in medicine, perfumery, and incenses. Myrrh mixed with posca or wine was widely used in many ancient cultures to produce pleasurable feelings and as an anti-inflammatory and analgesic.[2][citation needed]
Extraction and production
Commiphora myrrha tree, one of the primary trees from which myrrh is harvested
When a cut on a tree penetrates through the bark and into the sapwood, the tree secretes a resin. Myrrh gum, like frankincense, is such a resin. Myrrh is harvested by repeatedly cutting the trees to bleed the gum, which is waxy and coagulates quickly. After the harvest, the gum becomes hard and glossy. The gum is yellowish and may be either clear or opaque. It darkens deeply as it ages, and white streaks emerge.[3]
Myrrh gum is commonly harvested from trees of the genus Commiphora. It is commonly extracted from the species Commiphora myrrha[a], Commiphora africana, Commiphora erythraea, Commiphora gileadensis, Commiphora habessinica, Commiphora hodai, Commiphora quardricincta, Commiphora schimperi and Commiphora truncata.[4]
Commiphora myrrha is native to Somalia, Oman, Yemen, Eritrea, Somali Region of Ethiopia and parts of Saudi Arabia. Meetiga, a trade name for Arabian myrrh, is brittler and gummier than the Somali variety and does not have the latter's white markings.
Liquid myrrh, or stacte, which was written about by Pliny,[5] was formerly a greatly valued ingredient and is commercially available as Jewish Incense.