Having the qualities, smell, or taste of camphor; resembling camphor in appearance or effect.
From camphor plus the Latin suffix -aceous (meaning 'having the nature of'). This botanical and chemical term developed in the 18th century to classify plant properties scientifically.
When botanists needed to categorize plants and compounds with camphor-like properties, they created 'camphoraceous' as a classification tool—it's one of many sensory adjectives scientists use to group things by how they smell or taste, kind of like a smell-based taxonomy.
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