Botany
A smooth and slightly spiny plant, growing to a height of 3 to 5 meters. Leaflets are elliptic to oblong-elliptic, 4 to 8 cm long. Petioles are narrowly and scarcely winged, about a cm long. Flowers are axillary, solitary, rarely in pairs, white, and short-stalked. Fruit is yellow when ripe, nearly spherical, 2 to 3.5 cm diameter, 6- to 7-celled, and thin-skinned. The skin or peel is green to yellowish green or yellow, loosely adhering to the flesh. The flesh contains a few light orange seeds.

Distribution
Widely cultivated in the Philippines. The species is native to the Philippines.

Constituents
Fruit: volatile oil, 0.9 to 1.06%.
Rind: Aldehydes; sesquiterpenes; beta-pinene; linalool; linalyl acetate; tannin; glucoside; cyanogenetic substances.

Properties
Refrigerant, deodorant, antiphlogistic, carminative.

Parts used and preparation
Fruit

Uses:
Culinary and nutrition
It is fairly sour and is a popular seasoning for many local food. Also used for making
juice and marmalade.
Kalamnsi-ade a source of vitamin C
Flavor: Use rind.
Folkloric
Aromatic bath: Mix juice with gogo.
Cough and sore throat: Drink warm kalamansi-ade.
Nausea and fainting: Squeeze rind near nostril to inhale.
Applied externally for itching.
Others
Aromatic
Bleaching agent: Cut fruit and apply directly on freckles.
Juice is used to remove ink stains from clothes and washing women's hair.

Availability
Wild-crafted.
Perennial market produce.