Plant atlas Short
Calamansi: The Thai Citrus Too Sour to Bite
Calamansi · ส้มจี๊ด · Citrus × microcarpa
Calamansi — ส้มจี๊ด (som-jeed) — Citrus × microcarpa.
In diabetic rats, calamansi peel extract lowered blood-glucose markers. The experiment used peel extract. ส้มจี๊ด, som-jeed, is a thumb-sized Thai citrus too sour to eat whole; you eat the fruit, prized for its sharp juice and aromatic rind. The fruit also provides vitamin C, which helps your body build collagen, supports normal immune function, and acts as an antioxidant that protects cells. In the kitchen, Nam Phrik Kluea Som Ma-peed pounds bird's eye chilies with garlic, then seasons them with fish sauce, sugar, and calamansi juice in place of lime, served alongside boiled chicken or grilled seafood. Nam Phrik Kung Sot pounds cooked shrimp with shrimp paste, chilies, and garlic, then adds palm sugar, fish sauce, calamansi juice, and shredded peel, eaten with raw vegetables and steamed rice. You juice the whole fruit and grate the rind for zest, so little goes to waste, and as a container citrus it fruits almost year-round in the tropics. Follow Longevity Biome for a new Thai plant every day.
Nam Phrik Kluea Som Ma-peed — น้ำพริกเกลือส้มมะปี๊ด (nam-prik-kluea-som-ma-peed)
Nam Phrik Kung Sot — น้ำพริกกุ้งสด (nam-prik-kung-sot)
Source: Morte MYT, Acero LH (2017). Calamansi (Citrofortunella microcarpa) fruit-peel extract lowers blood glucose in STZ-induced rats. Int J Food Eng 3(1):29-34. DOI:10.18178/ijfe.3.1.29-34
Educational content, not medical advice! Consult your doctor before changing diet or medication.
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Food and nutrients
Rich in: vitamin C
Research context
Calamansi peel extract lowered blood glucose in diabetic rats — Int J Food Engineering, 2017 (animal study)