Gastronama: Culinary use of edible camphor

Chennai

Camphor is mainly used as a room freshener, essential oil and for religious ceremonies. Not many may know, but there is something known as edible camphor which is used as an important ingredient in our dishes. 

Don’t confuse it with the synthetic or normal camphor, which is made using chemicals like turpentine. Edible camphor is used to enhance the taste and flavour of various sweets and desserts, especially in South India. 

It is not only used for flavouring a dish, but also known for its medicinal properties. Edible camphor helps to cure digestive problems, inflammation, cold and cough, improves blood circulation, stimulates hormones, and may also relieve you from spasms. It has a mild flavour and shouldn’t be confused with the other form that is inedible.

• Camphor is used to flavour desserts, especially during Pongal or Sankranti. One of the ingredients added to chakkara pongal is edible camphor or pacha karpuram, which lends a unique flavour to this dish.
• People from south India add a dash of camphor in sweet rice with milk, bay leaves and black pepper and offer as bhog to deities.
• A pinch of edible camphor may also help you to get a sound sleep. Add some of it in warm milk and ensure a good night’s sleep.
• Boil a dash of edible camphor and ajwain seeds in half cup of water.
• Allow it to reduce to half of the original quantity. Filter the water before drinking it regularly. This concoction will treat various digestive problems.
• Edible camphor is used as one of the ingredients in preparation of a paan with other ingredients like fennel seeds, katha, cardamom etc.

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