Agarwood, also known as oud, aloeswood, or gaharu, is classified into different types based on factors such as origin, grade, resin content, and aroma. Here are the main ways agarwood is categorized:
1. By Geographic Origin
1. By Geographic Origin
- Indian Agarwood (Aquilaria malaccensis): Known for its deep, earthy aroma and high quality.
- Cambodian Agarwood (Aquilaria crassna): Prized for its sweet, fruity, and spicy scent.
- Vietnamese Agarwood: Renowned for its rich and complex fragrance, considered among the finest.
- Thai Agarwood: Known for its unique resin profile and woody aroma.
- Borneo Agarwood (Kalimantan, Indonesia): Characterized by a balanced, soft, and deep aroma.
- Malaysian Agarwood: Valued for its sweet, balanced fragrance.
- Papua New Guinea Agarwood: Produces lighter resin with a unique scent.
- Kyara: The highest grade of agarwood, mostly found in Japan, characterized by its exquisite and rare scent.
- Super Grade: Contains high resin content with a strong and lasting aroma.
- Grade A, B, and C: Lower grades with varying levels of resin content and scent quality.
- High-Resin Agarwood: Dense and heavy due to a higher concentration of resin, producing a strong fragrance when burned or distilled.
- Low-Resin Agarwood: Lighter and less aromatic, usually considered of lower quality.
- Natural Agarwood: Formed naturally over decades or centuries due to fungal infection in the Aquilaria tree.
- Cultivated Agarwood: Induced artificially by human intervention through inoculation methods.
- Sinking Agarwood: Dense with resin, heavy enough to sink in water, indicating superior quality.
- Sweet: Often associated with Cambodian and Vietnamese agarwood.
- Woody: Common in Indian and Thai agarwood.
- Fruity or Spicy: Unique to certain regions like Borneo.
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