Bergamot is classed as a type of orange, but has the colour of a lemon on ripening. The fruit is round and quite thick-skinned. Generally, only the peel of Bergamot is used as the juice contains high levels of naringin, the cause of bitterness in grapefruit. Bergamot peel extracts are mainly used for flavouring Earl Grey and Lady Grey teas, for essential oils and the peel for marmalade or preserves.
Bergamot essential oil is popular with perfumeries with it’s light, delicate citrus scent.
In Greece, a syrup preserve of the peel makes a delicious after-dinner candy with a wonderful balance of bitter-sweetness and the flavoursome citrus aromatics.
In France, a boiled sweet, Bergamote de Nancy, made with bergamot essential oils, has protected guaranteed origin status (IGP).
Origin: A native hybrid from Calabria in Italy.
Grown in: Most production is in a small area around Reggio in Calabria, but Bergamot is also grown in Southern Greece, Southern Turkey, France and Cote D’Ivoire.
Websites:
Bergamot in Calabria – BBC News article
Citrus bergamia
