Pacha Karpooram (Edible Camphor) is a natural crystalline substance derived from the camphor tree (Cinnamomum camphora), widely used in Ayurveda, temple rituals, and traditional cooking.
Pacha Karpooram | Edible Camphore
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Botanical source: Cinnamomum camphora tree.
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Appearance: White, waxy, crystalline, volatile, with a sharp cooling aroma.
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Names: Pachai Karpooram (Tamil), Bhimseni Kapur (Hindi), Edible Camphor (English).
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Difference from synthetic camphor: Natural edible camphor burns cleanly without residue, while synthetic leaves waxy deposits and is unsafe for consumption.
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