Picture from Gay Carillo
Calamansi is not only good for making juice, for sinigang or tumyam instead of the bigger lemons like manao or dayap, but it has more uses. My scientist in the kitchen friend, Gay Carillo, has mentioned a lot of uses of calamansi (lemon, commonly grown in the Philippines and in Southeast Asia like in Malaysia). Its uses include marinade, deodizer, dip sauce, etc. but let me tell you something else. As it is my son's favorite neutralizer for pancit or bihon, both Filipino-style noodles, we always have it in our fridge. As usual, we cooked a lot yesterday as we always do every weekend, and while experimenting my champorado making it a lot healthier for the entire family including our picky toddler by mixing it with monggo (mung or green beans) and red beans, my hand got burned with the boiling champorado. I looked around the house for something to soothe it. I tried putting on toothpaste, which I learned before, but the pain was getting more severe with it. I opened our fridge and saw the calamansi. I rubbed my hurting finger with it and amazingly, the pain was gone so quickly. I was also surprised not to suffer from blister or even redness and swelling with the pain I went through. So now, it's not just my favorite mix for my tea, marinade for fish, chicken and beefsteak and neutralizer for our pancit but is a home remedy for cough and colds, rub for insect bites AND NOW it's also an effective cure for painful burns. Thanks, wonderful calamansi!