By Harold McGee
Sandalwood is more familiar in incense than in foods, but the roots and heartwood of the tree Santalum album are sometimes used in India to flavor sweets. Its aroma comes mainly from santalol, which has woody, floral, milky, musky qualities.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.