Why do people add Camphor to the desserts: Is it safe? – Times of India

Camphor, a compound traditionally known for its strong, aromatic scent, is often used in a variety of cultural and culinary applications, including in desserts. In many parts of the world, especially in South Asian cuisine, camphor is added to sweets to impart a distinctive flavor that is both refreshing and slightly medicinal. However, questions around its safety and culinary use have raised concerns. Let’s explore what camphor is, why it’s used in desserts, and whether it’s safe for consumption.
What Is Camphor?
Camphor is a naturally occurring compound that is derived from the wood of the Cinnamomum camphora tree, native to Southeast Asia, or it can be synthetically produced. Camphor has a strong, pungent odor and is used in various applications, including in medicine, cosmetics, and as an insect repellent. In its pure form, camphor is a white, crystalline substance that sublimates (changes from a solid to a gas) at room temperature.
In culinary terms, the camphor used in desserts is often not the pure, industrial version, but a much milder, food-grade form that is carefully prepared for safe consumption.
Why Add Camphor to Desserts?
In many traditional cuisines, especially in Indian and Pakistani cooking, camphor is used in small amounts to enhance the flavor of desserts and sweets. Here are some reasons why it’s added:
Distinctive Flavor: Camphor imparts a unique flavor that is both cooling and slightly aromatic. It can elevate the taste of sweets, providing a burst of freshness that complements rich and sweet ingredients like sugar, milk, and ghee (clarified butter). It’s particularly popular in sweets like kheer (rice pudding), halwa (sweet carrot or lentil pudding), and barfi (milk-based fudge).
Cultural Tradition: The use of camphor in desserts has deep cultural and religious significance, particularly in South Asia. In many communities, camphor is considered a purifying and auspicious substance, often associated with spiritual rituals. In these traditions, camphor is believed to symbolize purity and is thought to ward off negative energy. Its inclusion in food, especially during festive occasions, aligns with these cultural and spiritual beliefs.
Digestive Benefits: In some folk traditions, camphor is believed to have digestive properties. It is thought to help with the digestion of heavy or rich foods, though scientific evidence supporting this claim is limited. The mild medicinal properties of camphor may be used to balance the richness of certain desserts.
Is Camphor safe to eat?
While camphor can enhance the flavor of desserts, it’s essential to use it with caution. Only food-grade camphor, which is specially processed for consumption, should be used in cooking. Camphor in its raw, natural form or in large amounts is toxic and should never be ingested.
In traditional culinary use, a very small amount of camphor is typically added to desserts—usually just a pinch or a few crystals. This small quantity ensures that the flavor is present without posing a health risk. Overuse of camphor can lead to poisoning, and it is especially harmful to children. The symptoms of camphor poisoning can include nausea, vomiting, dizziness, and in severe cases, convulsions or even death.

According to the Food and Drug Administration (FDA), have set guidelines for the safe consumption of camphor. Food-grade camphor must be free from harmful chemicals, and its use in cooking is generally considered safe in small amounts. However, it is crucial to be mindful of the quantity used and to avoid consuming products that may contain non-food-grade camphor.
Precautions When Using Camphor
Use food-grade camphor only: Make sure the camphor you are using is specifically labeled as safe for culinary use. Avoid using camphor found in medicines, cosmetics, or mothballs.
Add in moderation: Camphor should be used sparingly in desserts. A small pinch is often enough to flavor an entire batch of sweets. Excessive use can lead to adverse effects.