Hmm, that's strange. Are you sure it was genuine Cambodian? Much wood that isn't Cambodian is sold as 'Cambodian'.
Cambodian (i.e. Crassna) agarwood is actually the least spicy. Indian and Malaysian wood are the most spicy (black pepper, peppercorn, nutmeg, etc.)
The only main 'spicy' component of Cambodian is Cinnamol, which is 'sweet spicy', and even its concentration is VERY small and insignificant. Cambodian Crassna is the 'oudiest' (EXTREMELY high concentrations of Beta-agarofuran) as well as fruitiest (similar to plums, peaches, etc.). Wild Thai is number two in fruitiness, however its more camphoraceous (literally, actual camphor, borneol, isoborneol, and menthol are components of the wood) which makes it a half-way point between Cambodian and Malaysian/Indonesian.
So the "sweet-oudy-est" is Crassna (Cambodia, Vietnam, Laos, and some parts of Thailand). The spiciest are Indian and Malaysian, followed closely by Gyrinops. The majority of Indonesian species are quite sweet, however the sweetness is heavily intermingled with camphoraceous and herbal-floral-spicy components (benzylacetone, limonene, heptanol, etc.).
For this reason, it might be a good idea to perhaps try Cambodian wood from a different source, because it should literally be the least spicy of all the different types of agarwoods.
I very much doubt that a reputable company would paint their oud but i can only comment on my recent purchase which was very good.
My friend who is Saudi and well experienced took a look at it and opined that it was quality oud.
Upon burning, the scent was absolutely beautiful. Refined and regal. It was Indonesian oud ��