Common Name: Sandalwood

Scientific Name: Santalum album

This refers only to culinary-safe sandalwood. Many commercial sandalwoods or scented woods are not edible.

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: In ancient India, sandalwood was used in royal kitchens, especially in sweets, and was commonly paired with other aromatic ingredients such as rose and saffron. It became a specialty export of Mysore during the 19th century.

Interesting Facts:

Uses: Sandalwood is used mostly for its aroma. Its most common culinary use is scenting traditional Indian desserts (mithai), such as halvas and ladoos.

Selection & Storage: Use caution when purchasing, as only a few sandalwood species are considered safe for culinary use. Culinary-grade sandalwood is rare. Look for powder that is specifically labeled “culinary-grade”.

Store in an airtight container away from excess heat, light, and humidity.

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