Camphor is a naturally occurring aromatic compound which was derived from the camphor laurel until the 1920s, when chemists successfully synthesized it. The distinctive odor of camphor is familiar to many consumers, as it has been traditionally used in mothballs and some medical preparations to reduce itching. It is also used in a wide variety of other applications, along with other similar plant derived chemicals, including film manufacture, plastics, lacquers, and some explosives. The family of plant compounds to which camphor belongs is known as the terpenoids, and it includes other aromatics like menthol and citral.

The formal name for the camphor laurel is Cinnamonum camphora, and the large trees are found widely scattered in Asia, Japan, and India. When full grown, a camphor laurel can reach a height of 50-100 feet (15-30 meters), and will often spread out so that it is wider than it is tall. The evergreen trees flourish in other tropical environments, and in some parts of the world are considered a highly invasive species, because they have no natural predators to keep their growth in check, and will choke out native species. To extract camphor, the leaves and bark of the trees are processed through a distiller, yielding a white crystalline compound with the formula C10H16O.

Most camphor products utilize synthetic camphor, made in labs in several nations. It is synthesized most commonly from turpentine, another aromatic plant compound with similar properties. A series of chemical reactions is used to create a camphor compound, which is then packaged for sale or used in the manufacture of other products. Byproducts of the process can be used to create other useful chemicals. Most plants which make synthetic camphor handle other terpenoids as well, for maximum efficiency.

In addition to manufacturing uses, camphor also appears in some ethnic cuisines such as foods from China and India, although only in small amounts. Ingestion of large amounts in camphor can result in neurological and respiratory problems, along with seizures, and culinary camphor should be used with care. More commonly, camphor poisoning appears after someone has accidentally ingested a liniment containing camphor, or applied a liniment in excess, causing the body to absorb too much camphor through the skin. A poison control center should be contacted if someone is manifesting symptoms of camphor poisoning, and if possible the labeling for the product ingested should be retained.