Food camphor, 100 g

Food-grade camphor is a terpenoid chemical compound, i.e., a naturally occurring organic compound containing oxygen. In appearance, camphor can be compared to coarse salt. Camphor is a crystalline compound usually found in plant essential oils.

The highest concentration of camphor is found in the leaves of the camphor laurel tree (Cinnamomum camphora). Food-grade camphor is also obtained from rosemary, basil, and mugwort leaves. The unique properties of camphor have been used for centuries. Currently, camphor's properties are used in various industries, including the food industry.

Food-grade camphor is traditionally used in the culinary traditions of Asian countries. It is particularly popular in China and India, where a special type of camphor called "kaccha karpoor" is produced.

Kaccha karpoor camphor does not contain any poisonous or hazardous compounds for humans, so it is most often used in confectionery. Food-grade camphor is excellent for making milk puddings. It is also used as a flavoring agent in Asian sweets.