Delighting the calamus covering the edges of the lakes, it is worth looking at him as a health and culinary product. You may not even realize how many products are hidden as their taste. The name of the plant comes from the Tatars who brought it from Asia to Poland.
Calamus is a swamp plant, which has been used in folk medicine for centuries. It can be found all over Poland, especially along the edges of standing and slow water. The best time for the harvest of tinning rhizomes falls late autumn – from October to November – or early spring, before the plant releases leaves. It is worth distinguishing from a water stick, which is equally popular, but higher and devoid of a characteristic aroma.
The tinning rhizome has an intense, spicy smell and a slightly bitter taste reminiscent of ginger. For this reason, it is often called “Polish ginger”. The rhizome is usually 20 cm under water, you need to pull them out with rakes and clean. Dried and crushed is ideal as a spice. However, if you do not like water adventures, you can buy a tinner rhizome at green stores. It has the form of finely cut pieces and costs about PLN 10.
The tarpaulin rhizome has been used in folk medicine for centuries. It owes its health properties to the presence of many active relationships – including essential oils (mainly azaron), tannins, bitterness, flavonoids and resin compounds.
Thanks to the content of bitterness and essential oils, the tinestic rhizome stimulates the secretion of saliva, stomach juices and yellow. This improves digestive processes, soothes flatulence, feeling of fullness and supports metabolism, especially after severe meals. This is one of the reasons why this ingredient was added as a spice to fatty meat dishes.
The tinning rhizome soothes stress, calms and improves the mood – It is more effective in this than lemon balm. Essential oils have a calming effect on the nervous system, help reduce tension and facilitate falling asleep. An infusion of calamus can be used as a natural silencing agent.
Flavonoids and tannins present in calamus have antibacterial, antifungal and mitigating inflammation. For centuries, the rhizome has been used therefore to treat gastrointestinal ulcers or stamp inflammation. The plant also has antispasmodic, analgesic and diuretic properties. It relieves joint pain and menstrual pain. The life of a calamus rhizomes helps to quit smoking, also eliminates the unpleasant smell from the mouth.
In the kitchen, a calamus rhizome can be used in many ways, it is most often used as a spice. Started or powdered product goes well with pork, venison and goose. Just add it to the marinade or directly to baking. A small amount of this spice It will enrich the taste of broths and stewsgiving them a slightly spicy, herbal aroma.
You can also add a calamus rhizome to a bottle with olive oil or vinegarcreating a unique, homemade addition to salads and cold dishes. Dressing from such fluid will not only be aromatic, but also healthy. However, if you suffer from insomnia, prepare an infusion of dried rhizomes. Pour a teaspoon of dried fruit in a glass with a 90 degree water and set aside for a quarter of an hour. After straining, drink with small sips.
Tinctures, compotes or lemonades will also gain a specific aftertaste thanks to rhizomes. Tincture of a tinning rhizome itself, called Ayer, is used to rinse the mouth in case of problems with the mouth or digest. It has the addition of cardamom.
For desserts and cakes, you can use a candied tinner. It is also called the first Polish candies, and the recipe comes from the 18th century. You can try it at home, although it takes some time.
Ingredients:
- 100 g of cleaned, fresh calamus rhizome;
- 200 g cukru.
Preparation:
Cut the cleaned rhizomes into half -centimeter pieces and cook in the water before two and a half hours, changing the water to fresh every 35 minutes.
Strain the cooked calamus, drain and spread on the tray, sprinkling with sugar. Leave the whole for the night. On the second day, fry the calamus in a dry pan for 40 minutes. You can add candied tinning rhizome to cakes and desserts or treat like candies.
