|By tabreaux on Wednesday, May 31, 2000 - 04:53 pm: Edit|
If my memory serves to be correct, the primary constituent of calamus would be largely excluded by distillation. If you chew a piece of Calamus, I think you'll find that all it could do to a steep is probably make it more unpalatable.
|By Kona Laine on Wednesday, May 31, 2000 - 02:06 pm: Edit|
Just curious if anyone has found Calamus to be a worthwhile addition to a recipe (either distilled or not)?
|Administrator's Control Panel -- Board Moderators Only|
Administer Page |Delete Conversation |Close Conversation |Move Conversation