The difference between agarwood and agarwood lies in texture, weight, fragrance, properties and uses.

1. Texture

The textures of the two are almost inconsistent. Most agarwood will show irregular and obvious textures on the surface, which are arranged in order from the inside to the outside. On the surface, agarwood has obvious oil line stripes, which are arranged in different thicknesses and sizes on the surface.

2. Weight

The weight of agarwood is much heavier than that of agarwood. The density of agarwood is large and has an obvious pressing feeling, while the density of agarwood is much lower. Take two If you weigh the same volumes of agarwood and agarwood in the palm of your hand, you will find that agarwood has a certain pressing feel, while the pressing feeling of agarwood is not obvious.

3. Fragrance

The smells of agarwood and agarwood are also different. The smell of agarwood is lighter and not very rich. If you smell it carefully, it will have the smell of herbs. The aroma of agarwood is more similar to the smell of wood itself, and most agarwood has no smell.

4. Properties

Agarwood is a tree of the genus Agarwood in the family Daphneaceae, with a height of 5-15 meters. The bark is dark gray, almost smooth, with tough fibers; the branchlets are cylindrical, with crepe lines, sparsely pubescent when young, and then gradually fall off, becoming hairless or nearly hairless.

Agarwood is a kind of wood and spice. When the core part of the agarwood plant is stimulated by trauma or infection by Rhodobacteria, it will secrete a large amount of resin, producing tissue with a rich aroma in the process.

5. Uses

The resin accumulated after the old stems are injured is commonly known as agarwood and can be used as raw materials for spices; the bark fiber is flexible, white and fine, and can be used as raw materials for high-grade paper and artificial cotton. ; Fragrant oil can be extracted from the xylem, and extract can be made from the flowers. Agarwood is a precious spice that is used as burning incense, extracted spices, added to wine, or directly carved into decorations.