from Wiktionary, Creative Commons Attribution/Share-Alike License
- adj. Of, relating to, similar to, or containing camphor.
from the GNU version of the Collaborative International Dictionary of English
- adj. Of the nature of camphor; containing camphor.
from The Century Dictionary and Cyclopedia
- Of the nature of or resembling camphor.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- adj. being or having the properties of camphor
Sorry, no etymologies found.
Do you know how it feels to be burdened with a thousand coats and a fierce, numbing, camphoraceous chill running through your veins every waking moment?
Here, its candied herbaciousness serves to highlight, on the one hand, the sweet balsamic quality brought by sandalwood and patchouli and, on the other, the bright aromatic verdancy of basil and the almost camphoraceous chilliness of sage.
For the first few moments it is predominantly an almost anesthetic violet and mimosa accord, weirdly camphoraceous, with lightly peppery birch and suede leather emerging.
Thai basil (O. basilicum and tenuiflorum) tends toward the anise-like and camphoraceous; Indian holy basil (O. tenuiflorum) is dominated by eugenol.
They usually grow to about 15 cm in length and about cm thick and have a rather musky odour, with a camphoraceous note and a pungent bitter taste.
The odor of this oil is not at all suggestive of that of lavender, but resembles more that of oil of rosemary, possessing also the camphoraceous odor of that oil.
In common with the other labiates, Basil, both the wild and the sweet, furnishes an aromatic volatile camphoraceous oil.
In common with other camphoraceous and strongly aromatic herbs, by reason of its volatile oil and its terebinthine properties, the Scandix, or Sweet Chervil, was entitled to make one of the choice spices used for composing the holy oil with which the sacred vessels of the Tabernacle were anointed by Moses.
Chemically, the Feverfew furnishes a blue volatile oil; containing a camphoraceous stearopten, and a liquid hydrocarbon, together with some tannin, and a bitter mucilage.
An infusion of the leaves of Thyme, whether wild, or cultivated, makes an excellent aromatic tea, the odour of which is sweet and fragrant, whilst the taste of the  plant is bitter and camphoraceous.