[Sca-cooks] Honey

[Elise Fleming]

> From: David Friedman <ddfr at daviddfriedman.com>

> There's an edible camphor that you can sometimes find in Indian grocery
> stores.

Susan, try looking on the Internet for "edible camphor". There are 
several sites that explain which camphor to look for. One is
http://www.pinkandpink.com/2015/07/edible-camphor-uses-and-health-benefits.html

You can also find information on the culinary use of camphor on 
Wikipedia (https://en.wikipedia.org/wiki/Camphor). Here is what it says, 
but I'm not sure that the Indian letters will come across properly.

"Culinary
In ancient and medieval Europe, camphor was used as an ingredient in 
sweets. It was used in a wide variety of both savory and sweet dishes in 
medieval Arabic language cookbooks, such as al-Kitab al-Ṭabikh compiled 
by ibn Sayyâr al-Warrâq in the 10th century,[13] and an anonymous 
Andalusian cookbook of the 13th century.[14] It also appears in sweet 
and savory dishes in a book written in the late 15th century for the 
sultans of Mandu, the Ni'matnama.[15] An early international trade in it 
made camphor widely known throughout Arabia in pre-Islamic times, as it 
is mentioned in the Quran 76:5 as a flavoring for drinks.[16] By the 
13th century, it was used in recipes everywhere in the Muslim world, 
ranging from main dishes such as tharid and stew to desserts.[14]
Currently, camphor is used as a flavoring, mostly for sweets, in Asia. 
It is widely used in cooking, mainly for dessert dishes, in India where 
it is known as kachha karpooram or "pachha karpoora" ("crude/raw 
camphor"), in (Telugu:పచ్చ కర్పూరo), (Tamil:பச்சைக் கற்பூரம்), (Kannada:ಪಚ್ಚ 
ಕರ್ಪೂರ), and is available in Indian grocery stores where it is labeled as 
"edible camphor"."

You might also inquire in Chinese groceries. There is mention that 
edible camphor is used in certain Chinese dishes.

Alys K.

Elise Fleming
alyskatharine at gmail.com
http://damealys.medievalcookery.com/
http://www.flickr.com/photos/8311418@N08/sets/