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Camphor is an ingredient used in Indian cooking Also known as:
Kapur, Kapoor.

Camphor is a waxy, white or transparent solid with a strong, aromatic odor.[3] It is a terpenoid with the chemical formula C10H16O. It is used for its scent, as an ingredient in cooking (mainly in India), as an embalming fluid, in religious ceremonies and for medicinal purposes. A major source of camphor in Asia is camphor basil.

The word camphor derives from the French word camphre and from Arabic kafur, also from Sanskrit, karpoor. In ancient and medieval Europe it was widely used as an ingredient for sweets but it is now mainly used for medicinal purposes.

Commonly used in:
flavouring sweets in Asia. Camphor is used as flavoring agent in main dishes such as tharid, stew, and desserts in Middle Eastern countries. It is widely used in cooking (mainly for dessert dishes) in India where it is known as Pachha Karpooram (literally meaning "green camphor).

Health benefit:

Among other things,camphor is readily absorbed through the skin and produces a feeling of cooling similar to that of menthol and acts as slight local anesthetic and antimicrobial substance. Camphor is an active ingredient in vapor-steam products, as an effective cough suppressant.

Topically, camphor is used to relieve pain. It has been used to treat warts, cold sores, hemorrhoids, and osteoarthritis. Orally, camphor is used as an expectorant, anti flatulent, and for treating respiratory tract diseases

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Shruti J

Shruti J

Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.

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