Myrrh is the dried oleo gum resin of a number of Commiphora or dhidin species of trees. When at the tree, myrrh is waxy and brittle, but after the resin is collected into large bales it becomes a dry, hard and glossy substance that can be clear or opaque, and vary in colour depending on aging from yellowish to almost black, with white streaks.

In cooking, the term myrrh is used to refer to some herbs: chervil, cicely, and sweet cicely.

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