edible camphor
Also known as: pachai karpooram, pacha karpooram, borneol
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Also known as: pachai karpooram, pacha karpooram, borneol
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Edible camphor is traditionally used in very small quantities for its perceived health benefits, such as aiding digestion and relieving gas. While it has antimicrobial properties, it's not a primary source of nutrition and should be consumed with extreme caution due to its potency. Always ensure you are using food-grade edible camphor.
Edible camphor provides virtually no nutritional value. Per 100g, it contains 0 calories, 0g protein, 0g carbohydrates, and 0g fat. It is used purely for its aromatic and medicinal properties in minute amounts, not as a food source.
In traditional medicine, edible camphor is believed to aid digestion, relieve flatulence, and act as a cooling agent. It also possesses antimicrobial and antifungal properties, which contribute to its use as a natural preservative in some food preparations. For respiratory congestion, it's sometimes used in steam inhalation, but this is external and not for ingestion.
Edible camphor is safe to consume only in extremely small, specified quantities and only if it is certified food-grade (Bhimseni or 'Pachai Karpooram'). Industrial or synthetic camphor is toxic and should never be ingested. Always purchase from reputable sources and adhere to traditional usage guidelines.
Edible camphor is primarily used in traditional Indian sweets, desserts, and some religious offerings to impart a unique, cooling, and aromatic flavor. It's added in tiny, almost imperceptible amounts, often dissolved in a liquid or mixed with other spices, to enhance the overall sensory experience.
Edible camphor has a very strong, pungent, and slightly bitter taste with a distinct cooling sensation, similar to menthol. Its aroma is intensely aromatic and somewhat medicinal. Due to its potency, it's used sparingly to provide a subtle, refreshing undertone rather than a dominant flavor.
edible camphor is a versatile ingredient found in cuisines around the world. With its calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the other category with complete nutrition information.
View all other →Discover 6 recipes featuring edible camphor with step-by-step instructions.
Browse recipes →Yes, edible camphor is typically vegan and gluten-free. It is a natural crystalline compound derived from the wood of the camphor laurel tree or synthesized, and does not contain animal products or gluten-containing grains. Always check the product label for any potential additives if you have severe allergies.
Yes, diabetics can consume edible camphor in the very small quantities typically used, as it contains no carbohydrates or sugars. It will not impact blood sugar levels. However, it should only be consumed as a flavoring agent and not for any perceived medicinal benefits without consulting a healthcare professional.
Edible camphor should be stored in an airtight container in a cool, dark, and dry place, away from direct sunlight and heat. Due to its strong aroma, ensure it's kept separate from other spices to prevent flavor transfer. It's also crucial to store it out of reach of children and pets.
The key difference lies in purity and source. Edible camphor (often called Bhimseni or 'Pachai Karpooram') is a natural, food-grade product specifically processed for consumption in minute quantities. Synthetic or industrial camphor, commonly found in balms or pest repellents, contains impurities and is toxic if ingested, making it unsafe for culinary use.