CALAMANSI

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 Scientific name:  Citrofortunella microcarpa 

 Local name:  Pokok Limau kasturi

 Ordinary name: Calamansi                                                                                                                                                                                                                   

Plant feature:

The calamansi tree is evergreen and small, attaining a height of 2-7.5 m at maturity. Its broadly egg-shaped leaves are dark green above and pale green below. The small, white fragment flowers are grouped in clusters. The calamansi fruit is round, with greenish-yellow to orange skin which can be easily peeled. There are six to ten segments in fruit with an orange coloured, very acidic juice and each fruit has 4-11 seeds. The fruit is usually small and round, ranging from 3.0 to 3.0 inches in diameter. The rind may be thin or thick. 

Medical purposes:


• Rubbing calamondin juice on insect bites banishes the itching and irritation.

• It bleaches freckles and helps to clear up acne vulgaris and pruritus vulvae. 

• It is taken orally as a cough remedy and antiphlogistic.

• Lightly diluted and drunk warm, it serves as a laxative.

• Combined with pepper, it is prescribed in Malaya to expel phlegm.

• The root enters into a treatment given at childbirth.

• The distilled oil of the leaves serves as a carminative with more potency than peppermint oil. The volatile oil content of the leaves is 0.90% to 1.06%.

• Prevent common cold and flu by increase immune booster.

• Prevent tooth decay, bleeding gum, loose teeth and get rid of plaque.



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