Natural Bhimseni camphor is used in ayurvedic medicine since ancient time. It is heavier than Chinese camphor and sinks in water easily.It is naturally formed in the stems of Dryobalanops camphora grown in Dutch Sumatra.Camphor is used to flavour desserts, especially during the festival of Pongal or Sankranti, also known as Suggi Habba. ... One of the ingredients added to the dish is edible camphor, or pacha karpuram, which lends a unique flavour to this dish.Bhimseni camphor is used in ayurvedic medicine since ancient time. Camphor is burnt to perform Aarti (circular movement or display of the lamp in reverence before the deity or the idol) before the deity. The fragrant smoke that emanates from camphor is believed to purify the mind and the environment.Camphor is obtained from the bark of the tree Cinnamonun camphora. Only 50-years old trees produce a waxy substance which is used as camphor oil. The process of steam distillation is used to extract camphor oil from the stems of the tree. Fragrance of camphor oil has a calming effect on the mind and brings a good night’s sleep.his camphor is derived from Turpentine and is in fact Camphene. It is water insoluble and should not be used for dietary or medicinal purpose. It can be cheaper substitute for edible camphor in Surma, Kajal or Vaporub hence amost all commercial topical products use synthetic camphor and of course it being rampantly used for religious purpose.
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