The calamondin originates from China and is widely distributed throughout Southeast Asia (particularly Indonesia and the Philippines), as far as Florida and Panama. The Philippines is currently the largest producer of calamondin. Calamondin is high in potassium and vitamin C. It is commonly used as a culinary spice, baking ingredient, beauty product, and refreshing drink with health benefits. It is also often grown as an ornamental plant.

Grows well in the lowlands on clay to sandy loam soil, soil pH 5.5–6.5, well drained and aerated. Likes sun-protected places, rainfall 1,500-2,000 mm/year, humidity 70-80%.

• Taproot.

• The stem has many branches and is thorny.

• The leaves are single, oval, tapering at the base and tip. The upper surface is dark green and glossy; the lower surface is pale green and aromatic.

• The fruit is round, skinned, small, and smooth, green in color, turning orange when ripe and containing oil.

• The flowers are white, compound, with five petals, a pistil, and a stamen.

• Propagation is carried out generatively (by seeds) and vegetatively (by grafting, budding).

• Before sowing, the seeds are air-dried in a place out of direct sunlight for 2-3 days until the mucus disappears.

• Lowers cholesterol levels, helps lose weight and slim the stomach, maintains healthy skin, relieves coughs, fever, headaches, reduces dandruff in hair, improves the body's immune system, prevents cancer.

• Flavonoid, karotenoid, limonin, diosmin, asam dehydroascorbik, asam askorbik, synepherine, sesquiterpenes-heycaryol, quercetin, steroid, polifenol, alkaloid.