Kalamansi

Family rutaceae

Scientific name: Citrus microcarpa bunge

Local names

            Aldonisis (Tag)

            Calamonding (P. Bis)

            Calamunding (Pamp)

            Kalamansi Tag)

Kalamondin (Tag)

            Lemoncito (Bis)

            Sintonis (Tag)

            Sinturis (Tag)

            Chinese orange (Engl)

            Panama orange (Engl)

Traditional uses

a.       leaves

1.      decoction used as aromatic bath

2.      oil extract taken to expel gas from the intestine

b.      fruit

1.      fresh rind applied to remedy itching and to remove body odor

2.      juice used for pimples

3.      juice taken for cough and sorethroat

4.      juice taken as refreshing drink for fever and for cough

Research findings

            leaves contain volatile oil

             rind contains aldehydes, tannin, glucosides and cyanogenetic substances.

 Food values

            Kalamnsi is used for making ‘ade’ and as seasoning. The rind is used as flavoring

             The fruit juice is fair in calcium, phophorus and potassium.

             35 big pieces of kalamansi are needed to satisfy the daily requirement of 100 mg. Of vitamin C.

Recommended medicinal uses

            as aromatic bath: boil 2 handfuls of chopped fresh leaves in a big pot of water. Cool and strain. Use decoction as bath for the sick person or newly delivered mother

             for nausea and fainting: squeeze fresh rind near nostrils for patient to inhale

             for cough, sore throat and as refreshing drink for fever: drink kalamansi-aide as tolerated.

 Botanical and agricultural characteristics

            Habit: tree

            Habitat: widely cultivated in low and medium altitude

            Propagation: Seed                                                                           

                                      Marcotted, grafted