Manna Cannellata from Sicily 25 g – Fraxinus ornus

Manna Cannellata from Sicily is a natural, sweet plant exudate from the manna ash Fraxinus ornus. This traditional speciality comes from Sicily and is characterised by its pale, whitish to cream-coloured pieces and light, brittle consistency.

Unlike frankincense, myrrh or benzoin, manna is neither a resin nor a gum resin. It forms from a sugar-rich plant sap that emerges following small incisions in the bark and dries in the air. When heated, it therefore develops a distinctive character with gentle, sweet and slightly caramelised fragrance notes.

Traditional manna from the Madonie mountains in Sicily

Manna production is closely associated with the Madonie mountains in northern Sicily, particularly the area around Castelbuono and Pollina. The manna ash has been cultivated in this Mediterranean landscape for centuries to obtain its natural exudate.

During the hot, dry summer months, small incisions are made in the bark of sufficiently mature trees. The emerging plant sap becomes concentrated and dries under the influence of heat and air, forming pale, solid pieces.

Traditional harvesting requires experience and craftsmanship. Today, this specialised knowledge is preserved by only a limited number of Sicilian producers. Manna is therefore sometimes referred to as the “white gold of the Madonie”.

What does Manna Cannellata mean?

The Italian name Manna Cannellata describes a particular form of manna that develops elongated, tube-like or irregular shapes as it dries. Because the emerging exudate does not remain in contact with the tree bark for an extended period, it produces a particularly pale quality that is traditionally highly valued.

The dried manna is light, brittle and sometimes slightly translucent. Its colour ranges from white and ivory to a pale cream shade. Individual pieces may vary in size and shape.

Fragrance and behaviour when heated

When cold, manna has only a very subtle, slightly sweet natural scent. It is considerably less aromatic than classic incense resins such as frankincense, myrrh or benzoin.

When gently heated, its character changes: the sugar-rich components begin to melt and develop soft, warm fragrance nuances reminiscent of honey, caramel and lightly toasted sugar.

The fragrance remains comparatively subtle and has little of the typical balsamic-resinous character of other incense materials. However, when exposed to excessive heat, manna caramelises very quickly and can develop a bitter, burnt smell.

Manna as a distinctive ingredient in incense blends

The use of manna as an incense material is far less widespread than its traditional applications in the Mediterranean region. For enthusiasts of unusual botanical incense materials, however, it offers an interesting opportunity to discover gentle, sweet and gourmand-like fragrance nuances.

Manna can be heated on its own in very small quantities or used as a complementary ingredient in incense blends. Particularly when combined with aromatic woods, spices or other incense resins, its subtle sweetness can help round out a blend.

It is important to use small quantities and the gentlest possible heat. Unlike a classic incense resin, manna does not develop a long-lasting balsamic fragrance but instead melts and caramelises due to its natural composition.

How to heat manna for incense

For use as incense, an incense burner with adjustable heat or a suitable incense plate is recommended. Manna should be heated as slowly and gently as possible to allow its delicate sweet fragrance notes to emerge.

When using glowing incense charcoal, a small metal dish or a piece of aluminium foil is recommended to limit direct contact with the hot charcoal.

Only a very small amount is needed. If manna is heated too strongly, its natural sugar components can quickly burn and produce an unpleasant bitter smell.

Product characteristics

• Product: Manna Cannellata
• Botanical species: Fraxinus ornus L.
• Common names: manna ash or flowering ash
• Origin: Sicily, Italy
• Material: natural, dried plant exudate
• Form: pale, irregular and brittle pieces
• Colour: white to creamy white
• Fragrance when heated: subtly sweet, warm, slightly honey-like and caramelised
• Use: as a distinctive ingredient in incense blends or for gentle heating on its own
• Net contents: 25 g

Instructions for use

Use only small quantities and avoid excessive heating. Place the incense burner on a heat-resistant surface, never leave it unattended while in use and ventilate the room thoroughly afterwards.