B – ‘Bergamot orange’

The abc of Food Cooking and People

Bergamot orange

Bergamot Orange: A Fragrant Citrus with a Secret Past.

                Bergamot orange is one of those citrus fruits that surprises you. At first glance, it may look like a small lemon. But break the skin, and you’ll smell a rich, floral fragrance prized for centuries. It is not your average orange. Bergamot orange is widely known for its distinctive scent, which is used in perfumes and teas, most famously in Earl Grey. Yet, it also has culinary and cultural value, often overlooked outside its native regions.

From Mediterranean Groves to Global Influence.

The origins of bergamot orange trace back to the warm, coastal areas of southern Italy, particularly the region of Calabria. It is believed to be a hybrid of the bitter Seville orange and possibly the sweet limetta. The fruit, Citrus bergamia, grows on small trees and has a round shape with smooth, lemon-yellow skin. Unlike sweet oranges, the taste is quite tart and sharp — closer to lemon but with a unique aromatic twist.

Bergamot oranges are not commonly eaten raw due to their intense acidity. However, the peel and essential oil are highly sought after. The fruit is typically harvested for its aromatic rind, which is cold-pressed to extract essential oil. This oil is a key ingredient in perfumery and in flavouring Earl Grey tea and some sweets.

Did You Know?

The name “bergamot” may come from the Italian town of Bergamo, where the oil was first sold, or possibly from the Turkish word beg-armudi, meaning “the prince’s pear.”

Bergamot oil has been used since the 17th century in perfumery and natural medicine.

Bergamot was believed to relieve fever, stress, and skin conditions in folk remedies.

The blossoms of the bergamot orange are sometimes used in bridal bouquets for their beauty and romantic scent.

Unlike many citrus fruits, the rind of the bergamot is the star — more critical than the juice or pulp.

Uses in Food and Beyond.

While bergamot is best known in perfume and cosmetics, it also plays a quiet but important role in food. The dried peel is used to flavour biscuits, cakes, and chocolate. In Calabria, chefs make marmalade from bergamot for use on toast and as a glaze. The juice, though sour, can be used in vinaigrettes or to brighten seafood dishes.

One of the most famous uses of bergamot is in Earl Grey tea. The distinctive flavour of this black tea comes from the natural oil extracted from the fruit’s rind. A few drops can turn an ordinary cup of tea into something fragrant and refreshing. Some gin and tonic recipes now use bergamot oil to add a modern citrus twist.

Outside of the kitchen, the essential oil is used in aromatherapy to ease anxiety and lift moods. Its antiseptic qualities also make it useful in skincare. You’ll find it in soaps, shampoos, and body creams. But it’s important to note: when used on the skin, bergamot oil must be diluted as it can cause sun sensitivity.

From Calabrian Trees to Your Kitchen.

Because bergamot oranges are mostly grown in Calabria, Italy controls much of the world’s production. The climate and soil there seem ideal for developing the highest quality fruit. Some attempts have been made to grow the trees in South America and parts of Africa, but the Italian product remains the gold standard.

There is a growing interest in using bergamot in experimental cooking. Chefs and mixologists are finding new ways to incorporate it into sauces, cocktails, desserts, and even savoury dishes. With its complex aroma and sharp citrus bite, it adds both elegance and intrigue to recipes. However, its availability is limited, making it a prized ingredient.

Summary

Bergamot orange may not be as familiar as its sweet cousins, but it plays an essential role in food, fragrance, and culture. Its unique scent and flavour have travelled far from the sunny groves of Calabria to find a place in tea cups, perfume bottles, and gourmet kitchens worldwide. Whether you’re sipping Earl Grey, enjoying bergamot-scented hand cream, or trying a marmalade tart, you’re tasting a piece of citrus history.