Description
Calamus (Acorus calamus) is an ancient marsh plant that grows worldwide along riverbanks, ponds and wet grasslands. The rhizome is known for its distinctive aroma: warm, aromatic, slightly spicy and subtly bitter. This makes calamus root a popular ingredient in tea blends and traditional herbal preparations where depth and earthy warmth are desired.
Calamus belongs to the lily family and forms thick, aromatic rhizomes that are traditionally dried and cut. The plant has been present in European herb gardens for centuries and was further spread by travellers from Asia. The root was traditionally used as a flavouring component in bitters, tea-like infusions and culinary extracts.
Due to its warm, aromatic character, calamus root combines well with herbs such as cinnamon, fennel, liquorice and earthy root botanicals in both hot infusions and complex blends.
