Our Calamondin essential oil is extracted from green fruit that has just started turning orange, as this is the stage when the nobiletin balance is optimal.
 
This fruit yields an essential oil that is particularly abundant in sesquiterpene hydrocarbons and oxygenated sesquiterpenes. 
Calamondin contains more elemol than Java elemi, which gives it a refreshing and slightly spicy aroma reminiscent of kumquat. The cleansing and calming properties of this essential oil are well-known, and it is often used as an ambient fragrance. In fact, it is said to promote meditation and help refocus your energy.
 
Fruit
Calamondin, believed to be originally from the Philippines, is primarily cultivated for its acidic juice. In regions with equatorial climates, the fruit is harvested when the skin has a slight green tinge. The juice tends to be less aromatic when the fruit is fully ripe and can exhibit varying degrees of bitterness depending on the variety.
 
Similar to lime juice, calamondin juice is widely used in various culinary applications, including pairing with fish, enhancing coconut cocktails, and making syrups.  It is particulary good with swordfish ceviche, where the combination of fresh calamondin juice and ginger make a perfect balance.
 
The peel, reminiscent of the sweetness found in kumquats, is used in desserts, providing a delightful flavor profile. Notably, pastels de nata with calamondin zest create an exquisite treat. For an unforgettable experience, the Pestana Palace in Lisbon offers a delectable calamondin ice cream.
 
In Malaya, calamondin juice is believed to aid digestion, leading to the practice of squeezing a calamandin into one's water. Additionally, in Malaya, calamondin is often fried with curry, further showcasing its versatility in regional cuisines. 
 
Fruit available September to Febuary