Frankincense Royal | Incense grade Somali Maydi
Incense grade premium standard.
Harvested from the Boswellia frereana trees, this unique resin has an unparalleled quality and multifaceted benefits.
The region of Puntland derives its name from the legendary Land of Punt, referenced in ancient Egyptian sources. This historic trade partner was renowned for supplying the finest aromatic resins, such as frankincense and myrrh, to ancient civilizations.
Frankincense Royal | Somali Maydi – Edible Grade
** Edible as chewing gum or soak in water. **
The most common traditional way to make it is through a slow, overnight cold infusion.
## The Cold Infusion Method
1. Prepare the resin
1-2 small pieces
Take 1 or 2 small pieces (often called "tears") of edible frankincense resin. Give them a quick rinse under tap water to remove any surface dust.
2. Add to water
1 liter / 34 oz
Place the resin pieces into a clean glass jar or water bottle filled with about 1 liter of room-temperature mineral or purified water.
3. Let it soak
8 to 24 hours
Leave the container at room temperature overnight or for up to 24 hours. As the water-soluble gums in the resin dissolve, the water will gradually turn a cloudy, milky white.
*** Be warned: frankincense is incredibly sticky when hot and will leave a stubborn residue on your pots.
* **Listen to your body:** Frankincense water has a very strong, distinct taste. If you've never had it before, start with just a few sips a day to see how your stomach reacts to it.
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