Baramansi Nimbu – Plant
1)Name of Plant ( common Name/ scientific name)-
2) Type of plant (Indoor/outdoor)- Outdoor
3) Size of pot it comes in- 5 inches
4) Seasonal/ perennial-Ā Perennial
5) Flowering/ Foliage-Ā Flowering
6) Place to keep-
599 in stock
₹203.00 ₹450.00
599 in stock
Baramansi Nimbu
Calamansi, also known as calamondin, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo and Sulawesi in Southeast Asia, as well as southern China and Taiwan in East Asia. CalamansiĀ nimbu is ubiquitous in traditional Filipino cuisine. The fruits areĀ sourĀ and are often used forĀ preservesĀ or cooking. The calamansi bears a small citrus fruit that is used to flavor foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is sweet. CalamansiĀ marmaladeĀ can be made in the same way as orange marmalade. The fruit is a source ofĀ vitamin C.
The fruit can be frozen whole and used as ice cubes in beverages such as tea, soft drinks, water, and cocktails. The juice can be used in place of that of the commonĀ Persian limeĀ (also calledĀ Bearss lime).Ā The juice is extracted by crushing the whole fruit, and makes a flavorful drink similar to lemonade. AĀ liqueurĀ can be made from the whole fruits, in combination withĀ vodka and sugar.
The plant is sensitive to prolonged and/or extreme cold and is therefore limited outdoors to tropical, sub-tropical and the warmer parts of warm temperate climates, such as the coastal plain of the southeastern United States, parts of California, southern Arizona, southern Texas, and Hawaii. Potted plants are brought into a greenhouse, conservatory, or indoors as aĀ houseplant during the winter periods in regions with cooler climates.
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