Camphor smells like menthol's sharper, more austere cousin—a penetrating, almost icy freshness with a distinctly medicinal edge. Imagine the vaporous sting of tiger balm or the sharp clarity of eucalyptus, but cleaner and more crystalline. There's a slight woody undertone, like walking into a Victorian apothecary or opening a tin of mothballs from your grandmother's wardrobe. It's bracing and almost astringent, making your nostrils tingle. Not particularly warm or inviting, but undeniably clarifying and arrestingly fresh.
Camphor derives from the camphor laurel tree (Cinnamomum camphora), native to East Asia, particularly Taiwan, China, and Japan. Historically extracted through steam distillation of wood chips and leaves, this ancient ingredient has been used medicinally for millennia. Modern perfumery often employs synthetic camphor (produced from turpentine or pinene), which delivers consistent purity and potency. Japan traditionally dominated camphor production; Taiwan's "camphor oil" became legendary in trade routes for its therapeutic properties and distinctive scent.
Perfumers employ camphor as a sharpening agent, adding crystalline clarity and a bracing top-note punch. It cuts through heavier accords, creates a sense of freshness, and adds complexity to green or aromatic compositions. Used sparingly—camphor dominates easily—it awakens and energises, functioning almost like olfactory "smelling salts."
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