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Calamansi Balsam

Calamansi Balsam

Only 5 left!
The Calamansi, also known as the Calamondin orange, is mainly cultivated in the Philippines today. It looks like a miniature tangerine when fully ripe but is often seen and used in its unripened green state. It descends from the mandarin orange. Upon tasting, your nose is filled with the tart-acidic aromas of mandarin orange with hints of lime. Add a few drops of this fair-trade balsam to fish, chicken, or salads, or use in light sauces to give your cuisine a gold star.

Pairs With: Basil Extra Virgin Olive Oil or Garlic Extra Virgin Olive Oil
Origin: Germany

Customer Reviews

Based on 2 reviews
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K
KAB
Worth the Price

This is an expensive balsamic vinegar, but it is a luxury that we think is worth the price. The flavor is wonderful and we use it as a basis for a variety of salad dressings. It’s also nice to have a white balsamic to give a variety of dishes a lighter and fresher look.

R
R.J.
a personal favorite!

used this to make some interesting things. 2 ounce of whiskey liqueur, half ounce of calamansi, and some hot water makes a great toddy. Also, used calamansi in cevichi, and in poke.

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