also spelled calamansi
Scientific name: Citrus microcarpa
looks similar to the Japanese sudachi
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.
soy sauce and Philippine lime