Calamansi, also known as Calamondin, is a citrus fruit native to the Philippines and other parts of Southeast Asia. It is a hybrid primarily between kumquat and mandarin orange, producing a small, green to orange fruit. In perfumery, Calamansi is valued for its intensely citrus and somewhat tart aroma, reminiscent of a cross between lime and mandarin oranges, but with a unique tropical twist. Its oil is extracted from the rind, typically through cold pressing. The use of Calamansi in fragrances is relatively modern, tied to the exploration of unique and exotic citrus notes in perfume design. It adds a bright, refreshing zing that can make a fragrance feel more lively and energetic. This makes it particularly popular in fresh, citrus, and fruity fragrance families, where its distinct scent contributes to the creation of vibrant and invigorating olfactory experiences. In perfumes, Calamansi imparts a sparkling, fresh citrus note with hints of green and floral nuances, providing depth and enhancing the complexity of summer and springtime scents. It is especially useful in compositions aimed at conveying freshness and youthful energy.
Natural or Synthetic?
Calamansi oil is typically extracted through cold pressing, which involves mechanical pressing of the fruit peels to release the essential oils. This method preserves the bright, fresh citrus notes of Calamansi, making it preferred over synthetic alternatives which may not fully capture its subtle tropical nuances.
Fragrance Families Calamansi Most Commonly Found In
Show fragrances that contain Calamansi as a note