Jak ji poznat

Habit

thorny medium citrus tree with aromatic oil-gland leaves and thick aromatic fruit peel

Fruit

round citrus fruit with thick slightly rough peel; Thai identity sources describe green peel becoming yellow when fully mature

Consumer identity

Thai ส้มซ่า is treated here as the Thai sour/bitter-orange cultivar layer within Citrus × aurantium L.; Thai FDA groups ส้มเกลี้ยง / ส้มเช้ง / ส้มซ่า under Citrus aurantium L.

Jedlá část: juice/pulp used as a souring ingredient, aromatic outer peel/zest used in Thai cooking

Běžně se nejí: seeds are not part of the normal culinary instructions

Jak chutná

Chuť

sour-sweet with a strong fresh aromatic citrus character

Vůně

highly aromatic peel/oil; traditional Thai dishes use both juice and fine-shredded peel

Textura

citrus segments inside a thick peel

Jak se jí a připravuje

Use the juice and finely prepared aromatic peel as documented in traditional Thai dishes. It is primarily a culinary citrus rather than a sweet hand-eating orange in this profile.

Použití v kuchyni

• traditional mee krob seasoning
• Som Chun and other old-style Thai culinary flavouring
• juice/syrup/sauce flavouring
• aromatic peel/zest

Sezóna a dostupnost

Guidance

The Ban Wang Som Sa community route in Phitsanulok documents fruit production beginning around March and harvest around May.

Kde se pěstuje

Locations

Phitsanulok

Kde koupit

Guidance

Som Sa is uncommon in general retail. Ban Wang Som Sa in Phitsanulok is a documented cultivation/community-tourism source where seasonal produce and community products are associated with the crop; availability should be checked rather than assumed.

Skladování

Guidance

No exact universal household shelf-life is asserted for Thai Som Sa fruit. Use aromatic peel/juice promptly for best quality; Thai research on Som Sa juice found quality/antioxidant-related measures decline with storage time even under low-temperature/frozen conditions.