Key Characteristics of High-Quality Amber

Key Characteristics of High-Quality Amber

1. Clarity

• Clearer amber is generally more valuable
• Transparent pieces are highly prized
• Some prefer slightly cloudy amber for its natural appearance

• Traditional golden honey color is most recognized
• Rare colors like blue, green, or red can be highly valuable
• Even, consistent coloration is desirable

• Older amber is typically more valuable
• Baltic amber (40-50 million years old) is highly regarded

• Well-preserved insects or plant matter can significantly increase value
• Rarity and condition of inclusions matter

• Larger pieces are rarer and often more valuable
• Bigger pieces allow for more diverse use in jewelry and art

• Harder amber is more durable and easier to work with
• Baltic amber is known for its hardness

• Baltic amber is often considered the gold standard
• Some collectors value amber from specific locations

• Natural, untreated amber is typically more valuable
• Some treatments can enhance appearance but may decrease value 

Evaluating Amber Quality

• Visual Inspection: Look for clarity, color, and inclusions
• Touch Test: High-quality amber feels warm to the touch
• Fluorescence: Under UV light, most amber fluoresces
• Flotation Test: Amber floats in salt water
• Aroma Test: When rubbed, amber emits a subtle pine scent

Factors Affecting Value

• Rarity: Uncommon colors or exceptional inclusions increase value
• Size: Larger pieces are generally more valuable
• Workability: Amber that can be easily shaped for jewelry is prized
• Historical Significance: Pieces with cultural or historical importance

Notable High-Quality Amber Types

• Baltic Amber: Often considered the highest quality due to age and hardness
• Blue Amber: Rare and highly valued, mainly from the Dominican Republic
• Green Amber: Very rare, highly prized by collectors
• Amber with Significant Inclusions: Especially those with well-preserved insects

• How can you tell if amber is high quality?
• Why is some amber more expensive?