The calamus root (also known by the German name (spice) calamus, German ginger or by the scientific name Acorus calamus) is a plant in the ginger family. The use of the calamus root has a long history in various cultures. In culinary terms, the calamus root is particularly valued in many countries and finds its place in a variety of dishes and drinks. The calamus root has a characteristic shape and structure. The calamus root is brown and tuberous with elongated, fibrous runners. Its scent is pleasant and aromatic, similar to spices or herbs. The root has an intense flavor that can be described as spicy and earthy. A particularly popular use of calamus root is its use in the preparation of spirits and liqueurs. The calamus root is used to flavor brandy, vodka or other high-proof drinks, for example. The calamus root is also used in the kitchen as a spice. The calamus root is peeled, dried and cut. In order to use the calamus root perfectly for seasoning different dishes, it is ground in most cases. This can be processed in a mortar to make calamus root powder. The calamus root gives soups, stews, sauces and marinades a particularly interesting and intense flavor nuance. The calamus root is also used for flavoring vinegar or oil. The peeled calamus root is placed in vinegar or oil and can then be used to refine salads, dressings or similar. Overall, calamus root is a versatile ingredient in the culinary world. Its intense flavor and pleasant aroma make it an interesting choice for flavoring spirits, spices, baked goods, and flavored vinegars or oils.
Use of calamus root:
Calamus root can also be used as a spicy and strong herbal tea. Either as a pure herbal tea or by adding other herbs as a herbal tea blend. For this purpose, one heaped teaspoon per 180 ml of water is recommended as a drink during or before a meal.
Ingredients: Calamus root
Origin: Poland
Storage:
Calamus root should be stored dry and ideally airtight.
