Myrrh

Myrrh comprises the flavourings isolated from the gum exudates collected from plants of the genus Commiphora, thorny trees and shrubs native to Africa and Arabia. The oleo-gum-resin is harvested by tapping the bark, then dried and distilled or extracted to yield aromatic fractions used in flavourings, fragrances, and traditional preparations. Its warm, balsamic, slightly bitter character appears in liqueurs, bitters, and specialty confectionery. As a natural flavouring material, myrrh must meet specifications for identity and purity, and its use levels in foods are governed by flavouring regulations that distinguish traditional use from excessive addition.