Calamus (sweet flag) root
The rhizome of a marsh plant with a strong sweetish-spicy aroma, for flavouring liqueurs, vermouths, kvass and beer and as candied peel, instead of ginger and nutmeg.
Calamus (sweet flag) root is the rhizome of a marsh plant with a strong sweetish-spicy, slightly bitter aroma recalling a mix of ginger, mandarin zest and bay leaf. In small amounts it is used to flavour liqueurs, vermouths, bitter tinctures, kvass and beer, candied as candied peel, added by the pinch to compotes, baking and fish dishes instead of ginger or nutmeg.
Recipes with this ingredient
Jomba is a traditional Kalmyk tea with a deep history rooted in nomadic cultures. It combines the bitterness of green brick tea and the softness of milk, enriched with aromatic spices like bay leaf, nutmeg, black pepper, and badyan. The taste of this tea is multifaceted: first the softness of milk, then spicy notes, and finally a salty hint. A special ritual of pouring the tea 99 times makes it rich and harmonious. Jomba not only warms but also nourishes, helping to restore strength. It is served in large bowls with a piece of butter, adding even more depth to the flavor. This tea is perfect for cold days, creating coziness and warming the soul.
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