Ravintsara

Origin:  Taiwan

Description:  Ravintsara is a large evergreen tree that grows up to 20–30 metres tall. The leaves have a glossy, waxy appearance and smell of camphor when crushed. In spring it produces bright green foliage with masses of small white flowers. It produces clusters of black berry-like fruit around one centimetre in diameter. It has a pale bark that is very rough and fissured vertically. Camphor is a white crystalline substance, obtained from the tree Cinnamomum camphora. Camphor has been used for many centuries as a culinary spice, a component of incense, and as a medicine. Camphor is also an insect repellant and a flea-killing substance.

Common Uses:  This oil is referred to as “the oil that heals” in Madagascar. Another universal oil like Lavender. May be anti-viral, anti-bacterial, anti-fungal, anti-infectious, antiseptic, expectorant and supporting to nerves.  Assist respiratory problems, cuts, wounds, burns, anti-biotic, liver, lung infections, rhinopharyngitis, flu, sinusitis, viral hepatitis, cholera, herpes, infectious mononucleosis, insomnia and muscle fatigue. Aromatic Influences: aids with realizing one’s potentials, increasing desire for changes, nervous fatigue and relieves depression.  The aroma of camphor is familiar to all, even those who do not use aromatherapy. Camphor has served as a starting material for production of a great number of commercial perfumery chemicals that are used in everyday household products and laundry soaps.  Camphor is a strong remedy that while not expensive, should be used wisely, and only when needed. It has almost a duel action of hot and cold, and seems to have a balancing effect on the yin and yang energies. Applied externally camphor numbs the peripheral nerve endings. This analgesic effect of camphor makes it a favorite oil to be used in pain relieving massage blends for sore muscles and arthritic pain. Camphor oil helps stimulate circulation to cold and stiff limbs.  The oil is a very useful ingredient in inhalations for coughs, colds and difficulties in breathing. Camphor also acts as an expectorant and a febrifuge, meaning that it cools fevers and helps clear lung congestion. These actions, along with camphor’s anti-inflammatory, antiviral and antibacterial properties make it a very useful and popular remedy for colds, flu, and bronchitis.

Blends well with:  Citrus oils, Eucalyptus, Lavender, Rosemary, and spice oils 

Aromatic Scent:  Sharp, Champhorous pungent scent. 

History:  In the ancient and medieval Middle East and Europe, camphor was used as ingredient for sweets but it is now mainly used for medicinal purposes. For example, camphor was used as a flavoring in confections resembling ice cream in China during the Tang dynasty (AD 618–907). An anonymous Andalusian cookbook of the 13th century contains a recipe for meat with apples, which is flavored with camphor and musk.  A 13th century recipe for “Honeyed Dates” is also flavored with Camphor. By the time of the Renaissance, camphor as a culinary ingredient had fallen into disuse in Europe.
Today, camphor is widely used in cooking (mainly for dessert dishes such as kheer or paal paayasam) in India where it is known aspachha karpooram (literally meaning “green camphor”). It is widely available at Indian grocery stores and is labeled as “edible camphor”. In Hindu poojas and ceremonies, camphor is burned in a ceremonial spoon or plates for performing aarti.  This type of camphor is also sold at Indian grocery stores but it is not suitable for cooking.  The twigs and leaves of the camphor plant are used in the smoking and preparation of Zhangcha duck, a typical banquet and celebratory dish in Szechuan cuisine.