Did you know?


While there is debate over the origins of the calamansi, here are some facts to take note. Calamansi is a variety of lime used mostly in Southeast Asia cuisines, especially in Malaysia, Singapore, Indonesia, and the Philippines.

Most of the Filipino dishes are served with a sauce or dip of calamansi juice. It is also a key ingredient in Nyonya food and recipes. Sambal belacan is one of the condiments that uses calamansi juice.

Calamansi is a citrofortunella, a sort of hybrid between orange and lime. They have orange pulp but the juice is flavourful and there is no lime that can rival the citrusy fragrance that it possesses.

This green-to-golden yellow fruit may be tiny, but each one packs a citrusy punch that’s high in Vitamin C, antioxidants, and electrolytes that help to hydrate your body.

Dishes do not taste the same when they are accompanied by calamansi. Comparing with lemons or limes, it has a different sourness. In general, calamansi has a unique flavour that tastes esoteric and familiar. With a dip of the calamansi juice, the sourness will enhance most of the dishes served in NamNam especially Pho, other noodles, and salads.

We’re growing our own calamansi trees in the garden of NamNam Seminyak, Bali.


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