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Camphor (/ ˈ k æ m f ər /) is a waxy, colorless solid with a strong aroma. [5] It is classified as a terpenoid and a cyclic ketone.It is found in the wood of the camphor laurel (Cinnamomum camphora), a large evergreen tree found in East Asia; and in the kapur tree (Dryobalanops sp.), a tall timber tree from South East Asia.
The species is cultivated for camphor and timber production. The production and shipment of camphor, in a solid, waxy form, was a major industry in Taiwan prior to and during the Japanese colonial era (1895–1945). It was used medicinally and was also an important ingredient in the production of smokeless gunpowder and celluloid. Primitive ...
Trichostema lanceolatum, with the common names vinegarweed and camphor weed, is an annual flowering herb of the mint family native to western North America. [ 1 ] [ 2 ] [ 3 ] The common name 'vinegarweed' originated due to its foliage containing volatile oils that have a strong vinegar odor.
Candy caps are unique among edible mushrooms in that they are often used in sweet and dessert foods, such as cookies and ice cream. [21] They are also sometimes used to flavor savory dishes that are traditionally prepared with sweet accompaniments, such as pork, and are also sometimes used in place of curry seasoning.
The concentration of camphor is 22% (compared with 61% for O. kilimandscharicum). The concentration of the other major aroma compounds, linalool (55%), and 1,8-cineole (15%) is comparable to many basil cultivars. [3] The camphor parent gives this basil a taste different from most basils, and it is fully edible.
The brand has figured out a way to replace the formaldyhyde (which acts as a nail hardener), toluene, (used as a smoother) and camphor (used for shine), often found in drugstore nail polishes with ...
Edible camphor-a pinch; Black pepper- little and crushed; Luna (Salt) – As per taste; Refine Tela(Refined Oil)- for deep frying; See also. List of deep fried foods;
Before frying the batter, sugar syrup is prepared and is flavored with edible camphor, cloves, cardamom, kewra and saffron. The fried material is then dipped in sugar syrup until it expands in size and soaks up a significant amount of the syrup. In Northern India, imartis are drained, so tend to be drier than jalebis.