Dried Calamus Root

Dried calamus root comes from Acorus calamus, a wetland plant also called sweet flag. It has a strong aromatic flavor and a long history of traditional use in parts of Asia and Europe.

The FDA prohibited the use of calamus and its oil as a food additive in the United States in 1968. That restriction means it should not be treated like an ordinary culinary spice there.

Some calamus varieties contain beta-asarone, a compound that raised toxicology concerns in animal studies. The chemical content varies by plant variety, so medicinal or culinary use should be discussed with a qualified professional.

It is commonly described as bitter, warm, and aromatic, with notes that can resemble ginger or cinnamon. The flavor is concentrated, so traditional preparations generally use only small amounts.