Best Origins of Palo Santo
Ecuador (Manabí, Santa Elena, Loja)
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The most aromatic and sought-after wood
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Strong citrus-balsamic aroma
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Harvested exclusively from naturally fallen trees aged 4–10 years
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Often hand-collected in line with tradition
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The most ethical and sustainable suppliers come from Ecuador
Peru (Northern regions – Piura, Lambayeque)
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Very high quality, strong aroma; the wood tends to be darker
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Traditionally used by shamans
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Old-growth forests provide rich, resinous pieces
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⚠️ Be cautious about legality and harvesting practices (in some regions, illegal logging may occur)
Bolivia (Chiquitania region)
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A cheaper alternative, but with a less intense fragrance
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Wood is often younger and less matured
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Lower resin content, weaker aromatic profile
Recommendation
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Look for Palo Santo from Ecuador (ideally certified harvests) – it has the most intense fragrance and comes from sustainable sources.
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Ensure it is collected only from naturally fallen trees, not cut from living ones – this is key both for quality and for ecology.
Quick Practical Guide: How to Recognize Quality Palo Santo
1. Aroma Even Before Burning
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Good Palo Santo has a natural fragrance even cold – citrus, pine, frankincense-like notes.
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If you need to scratch, heat, or break it for any smell to appear, it’s not authentic quality.
2. High Resin Content
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Look at the cross-section: quality wood should show darker streaks or “oily” patches – that’s the magic resin.
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The more resin, the richer the smoke and aroma.
3. Density and Color
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Should feel heavier in the hand, not dry and light like balsa.
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Color ranges from light golden to honey brown with darker veins (not pale, washed-out wood).
4. Origin and Ethics
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Look for labels like “sustainably harvested”, “wildcrafted”, “deadwood only”.
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The best suppliers indicate origin (e.g., Manabí, Ecuador) and often the aging period after the tree has fallen (e.g., 4–8 years).
5. How Does It Burn?
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Should ignite easily, but burn gently and smolder for a long time.
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Smoke should be soft yet aromatic, not harsh or irritating.
