Calamus

Calamus, or sweet flag (Acorus calamus), is a herb growing near watercourses and wetlands whose aromatic rhizome has been used in folk medicine and cooking for centuries. It has a distinctive, bitterish aromatic flavour with hints of ginger and cinnamon. In culinary use, the dried root is added to liqueurs, herbal beverages, gingerbread spice blends or marinades. It has historically been part of recipes for various herbal liqueurs and absinthe. In cooking it is used very sparingly due to its intense bitterness. It contains aromatic essential oils that give it its characteristic aroma.