Calamus

     Also known as: Acorus Calamus, Belle-Angélique, Sweet Grass, Myrtle Flag

     The first thing that comes to my mind when I think of Calamus is my continuous struggle with tobacco addiction. Chewing chopped Calamus root is a useful trick, when trying to quit smoking because its bitter and aromatic taste often diminishes the smoking need and makes cigars still lit quite repugnant. (Caution: After chewing the dry root, be careful not to ingerate it!)

     Native of India, this plant was used both as a spice and a medicine since ancient times, with a wide range of effects such as sedative, analgesic, carminative (favors intestinal gas release) or tonic aperitif (improves appetite, eases digestion). Containing essential oils, mineral salts, vitamin B1, vitamin C, tannin and bitter substances, Calamus is prohibited for the use in food and medicines by the Food and Drug Administration, since 1968, due to a comprised chemical suspected of causing cancer (beta-isoasarone). Used mostly in gastrointestinal conditions, including gastritis, ulcers and anorexia, Calamus is also known as a cough treatment for its expectorant and bronhio-dilator properties.

     In the Ayurvedic medicine, Calamus harmonizes the psychic with the physical body, being used in treating various mental disorders, from insomnia to severe depression and psychosis. The root of the plant is utilized for improving blood circulation and massages with essential oil are beneficial in arthritic conditions and lymphatic drainage. Calamus can also improve memory and increase awareness, while over dosage can have hallucinogen effect.

     A less known cure for the oral Candida infection is to chew a teaspoon of Calamus powder and then swallow it, twice a day for 14 days while several studies show that it can be used as a potent drug to combat fungal infections.

     Calamus is available for sale as powder, tea, tincture, essential oil and capsules, but it is usually recommended for internal use only under qualified medical supervision.