Distinctive and selected fragments of dry Ceylon oud made in the traditional Emirati way by fermentation and aging under sand for a period of 20 to 25 consecutive months, in addition to mixtures of special oils and special aromatic extracts and a mixture of sea amber and Burmese oud and Indian oud oils with notes of charming vanilla extracts blended with a soft, coconut powdery, retained by old-fashioned traditional method.