Calamansi is most widely cultivated in the Philippines, where it is called "kalamansî" in Tagalog, "kalamunding" by the Kapampangan and Pangasinan people; and "limonsito, suha" or "simuyaw" () by the Visayans. In Malaysia it is known as "limau kasturi"; and in Sri Lanka as "hinnāraṁ" (හින්නාරං). Calamansi also grows in the northern parts of Indonesia, southern China, and Taiwan. It is available year-round in the Philippines and is usually seen in its unripened green state. When left to ripen it turns a tangerine orange.