Camphor

Camphor is a waxy, strongly aromatic compound distilled from the wood of the camphor laurel tree (Cinnamomum camphora), a large evergreen relative of true cinnamon. Its sharp, cooling scent is instantly recognizable from traditional chest rubs and mothballs, and it sees only very limited, cautious use in food.

Where It Comes From

Camphor laurel trees grow into large, long-lived evergreens in warm subtropical climates, but they're grown almost exclusively as ornamental shade trees rather than for home camphor extraction, which requires industrial steam distillation of the wood and leaves. In some regions the tree is considered invasive, so check local guidance before planting one.

Traditional Uses

Camphor's strong, penetrating scent is a familiar note in chest rubs, liniments, and traditional mothball-style repellents rather than everyday cooking. A very small number of traditional recipes, mostly in South and Southeast Asian sweets, use tiny, carefully measured amounts for a distinctive cooling aroma.