from The Century Dictionary and Cyclopedia
- n. In the Philippine Islands, the bilimbi, Averrhoa Bilimbi, a small tree belonging to the sorrel family, having pinnately compound, sensitive leaves, clusters of crimson flowers, and pleasantly acid fruit, with the flavor of sorrel, which is eaten in the form of preserves. Also called kalamias. See bilimbi and Averrhoa.
Sorry, no etymologies found.
But I found out that raw gooseberry can substitute for kamias, though.
I also love sinigang sa alibangbang for beef … kamias for prawns and other fish … sampalok for pork and bulaklak ng sampalok for chicken … We even use santol for bangus … I love the whole range of pansigang that I'd rather go without sinigang than use the powder form.
As for another souring agent, dried kamias is allowed coming in the states, so I brought with me 3 packages of it, and placed in the ref.
Sinigang of any kind is always delicious haha but my favorite sinigang is the one soured with kamias!
The sharp hit of sourness and the subtle sweetness of kamias is oh so perfect for my taste buds. nagutom tuloy. mapunta nga sa seafood city at makabili ng pinoy food.
Lyza: regarding ng question on kamias as a source for electricity, ...
:) I just made some last week with fresh prawns and kamias.
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