Quinta Bemposta & Filhos
Little citrus fruit known as kalamansi, which is native to the Philippines, is frequently used in Filipino cooking. The fruit has a thin, smooth, brilliant green skin that is simple to peel and is a cross between a mandarin and a kumquat. Kalamansi has a sweet and mildly bitter flavor that is tart and acidic.
The sour juice from a kalamansi rushes onto your tongue when you first bite into it, tasting sharp and zesty like a lemon or lime. After the first tartness, the fruit's sweetness becomes apparent, followed by a faintly bitter taste that gives the flavor depth.T he citrusy and floral perfume of kalamansi is strong and energizing, as well as bright and aromatic.
The powder is adaptable and may be used in many different types of food and drinks, such as marinades, dressings, sauces, and desserts. Moreover, it can be used as a condiment by powdering over grilled meats or seafood or by mixing it with ice cold beverages to offer a cool touch. Overall, kalamansi has a strong, lively flavor that is both tasty and reviving thanks to a special combination of tartness, sweetness, and bitterness.
Store in a cool and dry location. Once open, consume in 30 days.