Myrrh oil comes from the resin of thorny, shrub-like trees in the Commiphora genus, native to the Horn of Africa and the Arabian Peninsula. Somalia and Ethiopia are the largest producers, with additional harvesting in Kenya, Yemen, Saudi Arabia, and parts of India. The oil is extracted by steam distilling or hydrodistilling the hardened resin that seeps from cuts in the tree’s bark.
The Trees That Produce Myrrh
The Commiphora genus contains dozens of species, but only a handful produce the resin sold commercially as myrrh. The most widely traded species is Commiphora myrrha (sometimes labeled Commiphora molmol), which grows across Somalia, Ethiopia, and parts of the Arabian Peninsula. These are small, rugged trees, rarely taller than about 5 meters, with knotted branches and papery bark. They thrive in dry, rocky landscapes where few other trees survive, including arid lowlands and semi-desert scrubland.
Several related species also yield resins marketed under the myrrh name. Commiphora guidotti, found in Somalia and Kenya, produces what’s sometimes called “sweet myrrh” or “opopanax,” which has a softer, more balsamic scent compared to the sharper, more medicinal aroma of true myrrh. Commiphora gileadensis, distributed across Djibouti, Ethiopia, Kenya, Somalia, and Sudan, is historically linked to the famous “Balm of Gilead.” These species differ noticeably in fragrance and chemical makeup, so the specific Commiphora species matters when you’re shopping for myrrh oil.
Where Myrrh Trees Grow
The geographic range of Commiphora stretches from southern Africa northward through tropical East Africa and the Horn of Africa, across the Arabian Peninsula, and into the dry regions of Iran, Pakistan, and India. But commercial myrrh production is concentrated in a much narrower band. Somalia is the single largest source, with multiple Commiphora species growing wild across its interior. Ethiopia is the second major producer, home to species like Commiphora abyssinica, Commiphora erlangeriana, and Commiphora resiniflua in addition to Commiphora myrrha itself.
On the Arabian side, Saudi Arabia hosts Commiphora kataf and Commiphora opobalsamum, while Yemen is home to Commiphora kua and Commiphora parvifolia. Kenya and Tanzania round out the East African supply. India’s contribution comes mainly through Commiphora mukul, which produces a related resin called guggul that overlaps with the myrrh market but has its own distinct identity in traditional medicine.
How the Resin Is Harvested
Myrrh resin is collected through a process called tapping. Harvesters make shallow incisions in the bark of the tree, and a pale, oily liquid bleeds out. Over a period of days to weeks, this liquid dries and hardens into reddish-brown, irregularly shaped lumps called “tears.” These tears are the raw material, an oleo-gum resin that contains a mix of water-soluble gum, alcohol-soluble resin, and a small percentage of volatile oil.
Harvesting is largely done by hand in rural communities across Somalia, Ethiopia, and Kenya, and it follows seasonal patterns tied to the dry season when resin flows more freely. Over-tapping is a known concern. Researchers have documented threats from excessive harvesting and grazing pressure on the closely related Boswellia trees (the source of frankincense) in the same regions, and the ecological status of myrrh’s primary wild populations in Ethiopia is still being assessed.
How the Oil Is Extracted
Once the dried resin tears are collected, myrrh essential oil is separated from the gum and heavier resin compounds through distillation. The most common method is steam distillation, where steam passes through the crushed resin, carrying the volatile aromatic compounds with it. The steam is then cooled and condensed, and the oil separates from the water.
The yield is small. Steam distillation of Commiphora myrrha resin produces about 0.4% oil by weight, meaning a kilogram of resin gives roughly 4 grams of essential oil. Hydrodistillation, where the resin is placed directly in boiling water, is more efficient at around 2.8% yield. A newer method using supercritical carbon dioxide extraction pushes the yield to about 3.2% and produces an oil with a chemical profile similar to the traditional methods. This low resin-to-oil ratio is one reason myrrh oil is relatively expensive compared to oils distilled from leaves or flowers.
What’s in the Oil
Myrrh oil is rich in a class of aromatic compounds called sesquiterpenes, which are responsible for its warm, earthy, slightly medicinal scent. Two of the most characteristic compounds are furanoeudesma-1,3-diene and curzerenone, both of which contribute to myrrh’s distinctive fragrance. Researchers have isolated at least 16 different sesquiterpenes from myrrh resin, including lindestrenolide and several compounds unique to the genus.
These compounds do more than smell interesting. Several sesquiterpenes from myrrh have shown the ability to reduce markers of inflammation in lab studies. Furanoeudesma-1,3-diene and lindestrenolide, for example, both act as moderate inhibitors of a protein involved in the inflammatory response. This aligns with myrrh’s long history of use for soothing irritated skin and supporting oral health, though the concentration of these compounds varies depending on the species, growing conditions, and extraction method.
True Myrrh vs. Other Types
If you’re shopping for myrrh oil, you’ll encounter a few different names that can be confusing. “True myrrh” or “heerabol myrrh” refers specifically to resin from Commiphora myrrha (or Commiphora molmol). This is the classic variety with a sharp, bittersweet, resinous aroma. It’s the type most commonly used in aromatherapy and skincare.
“Sweet myrrh,” sold under the name opopanax, comes from Commiphora guidotti and has a warmer, sweeter fragrance that’s closer to vanilla or honey. It’s popular in perfumery but chemically quite different from true myrrh. “Indian myrrh” or guggul comes from Commiphora mukul and is used primarily in traditional Indian medicine rather than as an essential oil. When a product simply says “myrrh oil” without specifying the species, it’s typically Commiphora myrrha, but checking the Latin name on the label is the most reliable way to know what you’re getting.