Thanaka — the pale yellow paste made from ground bark of the thanaka tree (Hesperethusa crenulata), traditionally ground on a stone disc with a small amount of water — is primarily known as a cosmetic (applied to the face and skin for its sun-protective and astringent properties) but has minor culinary applications in traditional Burmese cooking. Duguid documents its use as an aromatic powder in certain preparations, providing a slightly sandalwood-adjacent, clean, astringent note. This entry is primarily a reference and cultural context entry rather than a production technique.
Naomi Duguid & Jeffrey Alford, *Hot Sour Salty Sweet* (2000); Naomi Duguid, *Burma: Rivers of Flavor* (2012)