Terpene Spotlight: Camphene
Like most aspects of cannabis, camphene’s medicinal properties are under-researched. Despite that, it does appear to be excellent for cardiovascular health. Unfortunately, there’s just so much we don’t know about this common cannabis terpene.
However, unlike most of the terpenes we find in cannabis, camphene emits an acrid smoke and irritating fumes at high temperatures. This means you should actually avoid strains that have significant levels of camphene. (Yet another reason to always buy lab-tested cannabis if you have that option.) Fortunately, it’s safe to ingest it at small doses and it’s actually a component of foods like ginger, nutmeg, and rosemary.
Fun fact: camphene was used a lamp fuel before kerosene became widespread. People eventually stopped using it because it had an unpleasant tendency to explode.
Therapeutic Uses of Camphene
- Camphene reduces cholesterol and triglycerides in rats.
- It can help prevent kidney stones.
- It works as both a painkiller and a potent antioxidant.
- Camphene inhibits the growth of both bacteria and yeasts.
Cannabis Strains High in Camphene
- Ghost OG
- Strawberry Banana
- Mendocino Purps
Other Sources of Camphene
Camphene as a Functional Ingredient
While neither our Gold Country Afgoo nor our Sour Diesel contain camphene, (great news for anyone who chooses to smoke them), you will find camphene in the valerian in our Equanimity tincture, in the ginger in our dark chocolate ginger truffles, and in the holy basil in our Vital Restoration tincture.
Camphene’s painkilling and antibacterial properties make it a welcome addition to our Vital Restoration tinctures. We would also love to see more research into how to use camphene for cardiovascular health. Hopefully, the future of cannabis will include tinctures and other products that can verifiably target specific ailments.
How to Eat More Camphene
Recipe from Emma Christensen at The Kitchn.
Customizable Fruit Crumble
For the filling:
6 to 7 cups fruit, enough to almost fill pan
1/2 to 1 cup sugar, depending on the sweetness of the fruit
2 to 3 teaspoons lemon juice, to taste
1 to 3 tablespoons cornstarch, depending on juiciness of fruit
1 teaspoon spice, like cinnamon, ginger, or nutmeg (optional)
For the crumble topping:
1 cup (5 ounces) all-purpose flour
1/2 cup (4 ounces) brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon (optional)
1/4 teaspoon salt
8 tablespoons (4 ounces) unsalted butter, softened
- Heat oven to 375°F.
- Prepare the fruit filling: If necessary, dice the fruit into bite-sized pieces, removing any stems, seeds, or inedible parts. Toss the fruit with sugar, lemon juice, cornstarch, and any spices. Use more sugar and less lemon juice when cooking with tart fruits, like rhubarb and blackberries, and less sugar but more lemon juice for sweet fruits, like peaches and plums. Best is to taste a piece of fruit and adjust to taste. Use more cornstarch with very juicy fruits like plums and less with firm fruits like apples. But don’t worry; no matter your ratio of these ingredients, your crumble will be delicious.
- Pour the fruit filling into the baking dish.
- Prepare the crumble topping: Whisk together the flour, sugar, cinnamon, baking powder, and salt for the crumble topping. Cut the butter into a few large pieces and toss these in the dry ingredients. Using your fingers, a fork, or a pastry cutter, work the butter into the dry ingredients until large heavy crumbs are formed.
- Scatter the crumble over the fruit: Pour the crumble topping evenly over the fruit.
- Bake the crumble: Bake the crumble for 30 to 35 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch.
- Cool and store the crumble: Let the crumble cool for at least 15 minutes before serving. If transporting to a picnic or party, let the crumble cool completely to give the fruit filling time to set. Crumbles will keep, covered and refrigerated, for up to a week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.
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