About
Camphor is a waxy, colorless solid with a strong aroma derived from the wood of the camphor laurel, a large evergreen tree found in East Asia; and in the kapur tree, a tall timber tree from South East Asia. It is classified as a terpenoid and a cyclic ketone. It also occurs in some other related trees in the laurel family, notably Ocotea usambarensis. Rosemary leaves contain 0.05 to 0.5% camphor, while camphorweed (Heterotheca) contains some 5%. A major source of camphor in Asia is camphor basil. Camphor can also be synthetically produced from oil of turpentine.
Aroma profile
Derived from flavor compounds · verified measured labels + AI-predicted descriptors
Taste profile
Derived from this ingredient's compounds · measured taste classes (FART / ChemTastes)
Flavor compounds
14 compounds identified — FoodAtlas / FooDB verified
Molecular affinity
Pairs well with — ingredients that share aroma compounds