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Calamus root (Acorus calamus) from Poland is an aromatic plant material traditionally used for incense burning. The dried rhizome of the plant is used, supplied in cut form and well suited for burning on charcoal or as an ingredient in more complex incense blends.
Acorus calamus, also known as calamus or sweet flag, is a perennial wetland plant belonging to the Acoraceae family. It prefers damp habitats such as riverbanks, ponds and marshes and is now widespread across large parts of Eurasia.
Calamus has a very long cultural history. Aromatic calamus root was already used in antiquity in the eastern Mediterranean region and Western Asia and later also became an ingredient in complex incense mixtures.
Its connection with Ancient Egypt is particularly interesting: calamus is mentioned in relation to Kyphi, a famous historical incense blend composed of various aromatic plants, resins and spices. Calamus is also mentioned in Greek and Roman sources as a valued aromatic plant.
When burned as incense, calamus root develops a warm, spicy and distinctly aromatic fragrance. Herbal and earthy notes combine with a slightly sweet nuance reminiscent of cinnamon and spices. This makes calamus particularly suitable as a distinctive component in incense blends with resins, woods and other aromatic spices.
Place a small amount of the cut calamus root on fully glowing incense charcoal. The root smoulders slowly and releases its warm, spicy aroma. It is best to begin with a small quantity and add more if needed.
Calamus can be burned on its own or combined with other incense materials. It is particularly well suited to more complex blends with resins, spices and aromatic woods.
Always use a heat-resistant vessel when burning incense, ensure adequate ventilation and never leave glowing incense charcoal unattended.
As this is a natural product, the colour, shape and size of the root pieces may vary.
