The name Gamboge is derived from the Garcinia tree, which is indigenous to South-East Asia. This therefore also includes Cambodia from which the English name Gamboge comes. The production process is as follows. When the trees are ten years old and some fifteen metres high, the yellow milky sap is tapped from the wood in one of two ways. One way is to make an incision in the bark, the other way is to break off the branches. The sap that comes out is collected in hollow bamboo canes, after which it begins to congeal. In order to extract as much moisture as possible, the canes are then rotated over a fire. What remains are the so-called ‘Gamboge rods’, a brown resinous substance of a pure quality.