KANNUAJ FAMOUS ATTAR...

MITTI ATTAR PROCESS

Kannauj, the perfume capital of India, is world-famous for producing the Mitti Attar — an ancient, natural fragrance that captures the earthy aroma of the first rain on dry soil. Here's a detailed explanation of the traditional process used in Kannauj to make this beautiful attar:

Collection of Soil (मिट्टी)

The process begins with collecting from dried river beds or near agricultural lands of Kannauj.baked in a kiln to intensify its earthy smell.

Hydro-distillation Setup (Deg & Bhapka System)

Traditional “Deg-Bhapka” method is used – a centuries-old Indian distillation technique.Deg (copper still) contains water and the baked mitti.Bhapka (receiver) is a container filled with base oil, typically sandalwood oil.


Distillation Process (भाप आसवन प्रक्रिया)

The Deg is heated over a fire made from wood or cow dung.Steam carries the volatile compounds (the smell of mitti) through a bamboo pipe to the Bhapka.The aroma is gradually absorbed by the sandalwood oil.
⏱ Duration: The process takes 8–10 hours per batch, and continues for several days for full saturation.

Cooling & Condensation

The Bhapka is kept in a cooling water tank so the vapors can condense into the oil.
No chemicals or alcohols are used — it’s 100% natural.

Maturation

The infused sandalwood oil is then , which enhances the depth and longevity of the attar.

Bottling & Storage

Finally, the Mitti Attar is filtered, poured into glass or leather bottles, and stored in cool, dark places to preserve the aroma.

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Why GI Tag Was Granted

The GI tag was awarded due to:

  • Traditional process used for centuries (like Deg & Bhapka distillation)
  • Use of natural ingredients (flowers, herbs, sandalwood, mitti)
  • Cultural and historical significance (Kannauj has been making attars for over 400 years)
  • Skill passed through generations of artisans and perfumers (locally called “attar makers”)