Calamus

Species (Family)
 Acorus calamus L. (Araceae)
Various genetic species (n=12): diploid North American, triploid European, tetraploid Asian, Easter, Indian.


Synonyms(s)
Sweet Flag


Part(s) Used
Rhizome

Food Use
The level of B-ararone permitted in foods is restricted to 0.1mg/kg in foods and beverages, 1mg/kg in alcoholic beverages and in foods containing Acorus calmus or Asarum europaeum. Calamus is listed by the council of Europe as a source of natural food flavouring (category n3). This category indicates that calamus can be added to foodstuffs in the traditionally accepted manner, although there is insufficient information available for an adequate assessment of potential toxicity. Calamus is classified as an unsafe herb by the US Food and Drugs Administration (FDA), and the use of the rhizome and its derivatives (oil, extracts) are pronhibited from use in human food.


Herbal User
Calamus is stated to act as a carminative, spasmolytic and diaphoretic. Traditionally it has been indicated for acute and chronic dyspepsia, gastritis and gastric ulcer, intestinal colic and anorexia.


Dosage
Rhizome 1-3g or by infusion three times daily.
Liquid extract 1-3mL (1:1 in 60% alcohol) three times daily.
Tincture 2-4mL (1:5 in 60% alcohol) three times daily.

Pics of Calamus

Calamus's pic

Calamus's pic

Calamus's pic

Calamus's pic