Acorus Calamus (Sweet Flag) Extract Powder

How to Use

Stir 250 mg into 200 ml warm water or honey for a traditional digestive tonic.

Blend 2 % into herbal bitters and liqueurs to impart a warm, spicy base note.

Incorporate 0.5 % into scalp serums or clarifying shampoos for aromatic freshness.

Key Benefits

Warm, aromatic sesquiterpenes traditionally support healthy digestion and appetite.

Calamus’s unique fragrance profile adds depth to natural perfumery and oral-care rinses.

Polyphenol antioxidants may help neutralise free radicals in topical formulations.

Q: How is Acorus calamus extract typically used in digestive formulas?

A: Calamus has long been added to herbal bitters and carminative tonics for its warming, stomach-settling properties. Formulators often include 200–300 mg powder per capsule or 2 % in liquid extracts to help stimulate digestion and ease occasional bloating. Its spicy-sweet profile also masks unpleasant base flavours, allowing synergistic blends with fennel, ginger and pepper for comprehensive gut comfort.

Q: Is this extract suitable for natural perfumery or oral-care rinses?

A: Yes. The rhizome’s essential components lend a warm, leathery-spice character that anchors citrus, mint and resin notes in fragrance or mouth-rinse bases. At 0.1–0.3 % it provides lasting aroma without synthetic fixatives, making it popular in artisanal perfumes, tooth powders and fancy soaps seeking a woodland accent.

Q: Does Acorus calamus contain β-asarone, and how do you ensure safety?

A: Our extract is prepared from Indian cultivar rhizomes naturally low in β-asarone. Each batch is HPLC-tested and must meet pharmacopeial limits (< 0.1 %). Providing a compliant, food-grade profile allows the powder’s aromatic and antioxidant benefits while keeping potential toxic constituents below regulatory thresholds.

Q: Can I combine calamus extract with cognitive-support herbs?

A: Traditional Ayurvedic texts pair Vacha with bacopa and ashwagandha for focus and memory. Modern formulators include 150–200 mg calamus alongside bacosides and withanolides in capsule blends. The warming spice note improves palatability and complements adaptogenic profiles.

Q: What is the best way to dissolve the powder in beverages?

A: Pre-blend with a small amount of glycerin or food-grade ethanol, then disperse into your water-based phase at 45–50 °C. This prevents clumping and allows uniform distribution in tonics, syrups or RTD shots without grittiness.

Q: How should finished products with calamus extract be labelled?

A: List “Acorus calamus rhizome extract (10:1)” in Supplement Facts for US markets, or “Acorus calamus extract” under EU Regulation 1169/2011. Declare country of origin, India, and specify dosage per serving for transparency.