Calamus root, commonly known as sweet flag and by about a dozen other names, has been used by various cultures since biblical times. Its uses range from aphrodisiac in China to combating infectious diseases in Turkey, to curing indigestion. It is also reputed to have hallucinogenic properties.
It has been used to flavour Benedictine and Chartreuse liqueurs,  as well as many other liqueurs, beers, bitters, tonics and gin.
Calamus is a key ingredient in Absinthe and the original recipe for Dr. Pepper.
In gin it produces a note similar to ginger, with a bitter sweetness. It compliments nutmeg and ginger.
 
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