Magic Fruit

The miracle fruit, known scientifically as Synsepalum dulcificum, is a fascinating and unique berry native to West Africa. It derives its name from its remarkable ability to change the perception of taste.

The miracle fruit contains a natural protein called miraculin, which, when consumed, binds to the taste buds on the tongue. This protein alters the sensitivity of the taste buds to sour and acidic flavors, making them taste sweet instead. After consuming the miracle fruit, tart or sour foods that would typically be unappetizing become surprisingly sweet and flavorful. This effect can last for up to an hour, depending on the individual.

The fruit itself is small and red, resembling a cranberry or cherry. It has a mildly sweet taste on its own, but its true magic lies in its ability to transform the taste of other foods. Some popular choices to try after consuming the miracle fruit include lemons, limes, grapefruits, and even vinegar, which all become much sweeter than expected.

The miracle fruit's unique taste-altering properties have made it a novelty and a subject of interest around the world. It is often utilized for flavor-tripping parties or added to certain diets to help reduce sugar intake by making naturally sour foods more enjoyable.

It's worth noting that while the miracle fruit can make sour foods taste sweet, it does not alter the perception of other tastes, such as salty, bitter, or umami flavors. Additionally, the effects can vary slightly from person to person, so individual experiences may differ.

Overall, the miracle fruit is an enchanting and intriguing berry that brings a delightful twist to the way we perceive taste!

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Photos_Calamanci | Calamondin | Kalamansi

Everyone knows the many uses of Calamanci/Calamondin/Kalamansi, what surprises me is how sweet-scented the flowers of Calamansi.

I was fascinated by how fragrant the flowers of the Calamaci tree/plant from our backyard. The odor can be smelled all over the place that gives a different mood to anyone who got a sniff of it. It actually surprises me that its odor is similar to Sampaguita and Gardenia.     

Calamansi, also known as calamondin or Philippine lime, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines and surrounding areas in southern China, Taiwan, Borneo, and Sulawesi. Calamansi is ubiquitous in traditional Filipino cuisine. Wikipedia

Scientific name: × Citrofortunella microcarpa

Family: Rutaceae

Kingdom: Plantae

Rank: Species

Order: Sapindales

Higher classification: Citrofortunella

Properties of Calamanci

- Aromatic, antiseptic, antiphlogistic, carminative, deodorant, refrigerant.

- Studies have suggested antimicrobial, antianxiety, antidepressant, hepatoprotective, expectorant, antioxidant properties.

Parts that can be used

Fruit, leaves, roots.

Uses of Calamanci

There are many uses of Calamansi from its leaves, fruits down to bark, and roots. It is in culinary, health, and many more.  

Culinary / Nutrition

• It is fairly sour and is a popular seasoning for many local foods.
• Served with iced tea, seafood, and meats.
• Also used for making juice and marmalade.
• Kalamnsi-ade is a rich source of vitamin C
• Rind and fruit used as a condiment.

Health

• Warm kalamansi-ade drunk for cough, colds, and sore throat.
• For nausea and fainting, the rind is squeezed near nostrils to inhale.
• Applied externally for itching.
• Higaonon tribe of Mindanao uses a decoction of leaves to lower hypertension. Juice from partly roasted fruits used for coughs and colds. (10)
• Fruits crushed with a bark of Entada phaseoloides used as hair shampoo, for itching and to stimulate hair growth.
• Juice of fruit used for Acne vulgaris and Pruritis vulvae.
• In some cases used as an antidote for poison.
• A poultice of pandanus leaves, mixed with salt and juice of citrus microcarpa, for abscesses.
• Combined with pepper to help expel phlegm.
• Root used at childbirth.
• Leaf oil used as a carminative, with an effect stronger than peppermint oil.
• Fruits crushed with the bark of Entada phaseoloides used as hair shampoo, for itching and to stimulate hair growth.

Others

• For an aromatic bath, juice mixed with gogo.
• Bleaching agent: Cut fruit and apply directly on freckles.
• Stain Remover / Shampoo: Juice is used to remove ink stains from clothes and washing women's hair. Also used for bleaching freckles.
• Insect repellent: The Ayta people of Porac, Pampanga burn the leaves as an insect repellent. (16)
• Essential oil: Used as an ingredient in the commercial preparation of food, detergents, perfumes, cosmetics, antiseptic, and aromatherapy products.

You could check other details on this link:
https://www.fruitsinfo.com/calamansi-fruit.php#Uses-of-Calamansi-Fruit
http://www.stuartxchange.ph/Kalamansi.html
https://en.wikipedia.org/wiki/Calamansi

#istariray23photography, #istariray23moments, #calamanci, #calamondin, #kalamansi, #fruit, #citrus, #CalamanciFruits, #PhilippineLime,

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