small, very round citrus fruit that's ubiquitous in the Philippines; often used when green


also spelled calamansi

Scientific name:  Citrus microcarpa


Also known as: aldonisis, calamonding,  calamunding, Chinese orange, kalamondin, calamondin orange, Panama orange, kalamunding, kalamonding, kalamundin, calamundi


Kalamansi is a souring agent in the stews sinigang and paksiw. It is also spritzed on pansit noodles.


Mixed with soy sauce, it is a widely used dipping sauce and marinade. 


toyo't kalamansi
soy sauce and calamansi