Tag: Edible camphor

Over 80% of India's total camphor consumption is for religious rituals, which typically use a synthetic, non-edible form. In contrast, edible camphor, or Bhimseni Kapur, is a pure, natural crystalline substance used for centuries in specific culinary and traditional home remedies for its distinct flavor and beneficial properties. However, improper identification or dosage can be extremely dangerous.

According to the European Food Safety Authority, dietary exposure to camphor comes primarily from foods flavored with certain herbs and their essential oils. While the distinct aroma of camphor may be familiar from chest rubs, some foods are high in camphor compounds, but understanding the difference between culinary use and toxic ingestion is vital.