My contribution to Weekend Herb Blogging (hosted by Scott of the The Real Epicurean) this week is all about the calamansi.
Calamansi (Citrofortunella microcarpa – this is the scientific name, notice how a scientific name is written?) is a type of citrus that is native to the Philippines. It is also known as calamondin, Panama orange or acid orange. It is very sour hence its popularity as souring agent for sinigang and sawsawan (dipping sauces). It is also one of the more common backyard trees in Philippine homes (along with papaya and guava). One can use it in marinades as well, and in fact, it goes well with soy sauce and lemongrass for marinating meats for grills. It is a deodorizer too, notice that your hand smells fishy after handling fish? Just rub calamansi juice! It is also incorporated in soaps and lotions and shampoos.
For more uses of calamansi: 13 ways to use calamansi.
And check out this calamansi chronicles from Burnt Lumpia. That’s how we Filipinos love calamansi