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It might help to know what you tried. I think bakhoor is one of those things like making pie. Kinda hard to mess it up - it will always taste good. It's pie! (Maybe a bad analogy)
But I think bakhoor can take on many shapes and sizes. It's just a mixture of different aromatics ; I think most is agarwood based. And then lots of other stuff can be added like resins, oils, sandalwood etc. I think some folks will use a binder too. Ive heard some family's will have recipes they pass down from generations.
What materials did you use and what didn't you like about it?