page_title: Calamansi
section_title: Names
hierarchical_section_title: Calamansi / Names
caption_attribution_description: Plate from book
context_page_description: Calamansi, also known as calamondin, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo and Sulawesi in Southeast Asia, as well as southern China and Taiwan in East Asia. Calamansi is ubiquitous in traditional Filipino cuisine. It is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines.
  Calamansi is a hybrid between kumquat and another species of Citrus.
context_section_description: Calamansi is the Philippine English spelling of Tagalog kalamansi ([kɐlɐmɐnˈsɪʔ]), and is the name by which it is most widely known in the Philippines. In parts of the United States (notably Florida), calamansi is also known as "calamondin", an old name from the American period of the Philippines. It is an anglicized form of the alternate Tagalog name kalamunding. Other English common names of calamansi include: Philippine lime, calamonding, calamondin orange, calamandarin, golden lime, Panama orange (also used for kumquats), musk orange, bitter-sweets and acid orange.
  Calamansi was formerly identified as Citrus mitis Blanco, C. microcarpa Bunge or C. madurensis Lour., all those referred to it as a citrus. Swingle's system of citrus classification would put kumquats into a separate genus, Fortunella, making the calamansi an intergeneric hybrid, and in 1975 it was given the hybrid name × Citrofortunella mitis by John Ingram & Harold E. Moore based on Blanco's species name, but in 1984, D. Onno Wijnands pointed out that Bunge's species name, C. microcarpa (1832), predated Blanco's Citrus mitis (1837), making × Citrofortunella microcarpa the proper name.  Phylogenetic analysis now places the kumquat within the same genus as other citrus, meaning that its hybrids, including those formerly named as × Citrofortunella, likewise belong in Citrus.
  Calamansi is most widely cultivated in the Philippines, where it is called kalamansî in Tagalog, kalamunding by the Kapampangan and Pangasinan people; and limonsito, suha or simuyaw ([sɪˈmujɐw]) by the Visayans. In Malaysia it is known as limau kasturi; and in Sri Lanka as hinnāraṁ (හින්නාරං). Calamansi also grows in the northern parts of Indonesia, southern China, and Taiwan. It is available year-round in the Philippines and is usually seen in its unripened green state. When left to ripen it turns a tangerine orange.
caption: Calamansi drawn by Blanco, from Flora de Filipinas (1837)
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