Botany
Small, erect tree with smooth, greenish white shoots with spinescent thorns. Leaves are oblong to subelliptic, about 4 cm wide to 10 cm long, with narrowly winged petioles. Flowers are white, solitary or few clustered, smooth, and growing from the uppermost leaf axils. Fruit is spherical, 5 to 9 cm in diameter, the skin orange red and tight; partitioned inside with yellowish juice sacks.

Distribution
Found throughout the Philippines, invariably planted.

Chemical constituents and characteristics
Emmenagogue, aromatic, stomachic, tonic, astringent, mildly carminative

Citric acid, 0.29%; volatile oil-citral, 4%, geraniol, 12%, d-camphene, d-limonene, d-linalool, anthranilic acid methyl ester 0.3%, linalyl acetate 6.35%; indol; stachydrine (alkaloid); hesperidin; fatty oil; carotene; pectin, 6%; vitamins A, B, and C; enzymes; sugar.

The flowers and rind of the fresh fruit contain neroli, a volatile oil, a fragrant yellowish liquid with a bitter and aromatic taste.

The leaves and young unripe fruit contain a volatile oil, the oil of orange leaf or "neroli petit" grain or essence de "pettitgrain." The oil consists of limonene 20 percent, nerolo 30 percent, nerolyl-acetate 40 percent and geranio 3 percent.

Parts used
Flowers, fruit and rind.

Uses:
Folkloric
Gas pains: Take decoction of rind as tea.
Nausea and fainting: Squeeze rind near nostril for irritant inhalation.
Dried flowers used as preventive for dysentery.
Orange peel used in preparation of tincture of cinchona and tincture of gentian.
Dried rind is used as tonic dyspepsia and for general debility.
Dried rind is rubbed on the face for acne or eczema.
Water distilled from the flowers used as stimulant.
Nutrition
A good source of vitamin C.
Dried flowers is a pleasant flavoring agent.

Availability
Cultivated
Wild-crafted.