Myrrh is the resinous sap that oozes from fissures or wounds on the bark of a small, thorny, sturdy tree. The tree grows up to 5 m high, and can be identified by its light bark, knotted branches and small white flowers. Myrrh resin is a natural gum that has an acrid, aromatic odor and a bitter taste. Myrrh gum is waxy, and coagulates quickly. The surface is powdery and rough, and the pieces are brittle, semitransparent, oily, and marked with white along the surface fractures. When people harvest Myrrh, they wound the trees repeatedly to bleed them of the gum. Myrrh remains confined to very hot regions of the Middle East with basaltic soil. The best myrrh, called Turkish Myrrh or karam, comes from the Arabian Peninsula, Somalia, and Ethiopia, but Myrrh is also imported from the East Indies. Myrrh has a long history of use, as a perfume, incense, flavoring for food and medicine, especially in ancient civilizations. The Chinese valued it as a medicine for rheumatic, arthritic, and circulatory problems, and for amenorrhea, dysmenorrhea, menopause, and uterine tumors. The Egyptians used it for embalming their pharaohs as well as for their sun-worshipping rituals. The Greek soldiers used Myrrh to stop their wounds from bleeding. Myrrh is referenced throughout the Old and New Testaments of the Bible. Today, myrrh is most commonly known as an essential oil. It can also be ingested by mixing it with wine.