Bergamot
Estimated Inventory, 18 lbs : 0
Description/Taste
Bergamot varies in size and appearance, depending on growing conditions, and averages 6 to 8 centimeters in diameter when sold fresh in commercial markets. The fruits bear a round to obovoid shape with a curved nature, and some fruits exhibit one tapered, pointed end. The thin rind matures from green to shades of bright yellow and yellow-orange, and has a smooth, glossy, taut, and lightly pebbled feel due to the many sunken oil glands scattered across its surface. When scratched, these glands release aromatic oils that can permeate a room with this scent, and the oil gives the rind a slippery consistency. Underneath the rind, the pith is white, spongy, and semi-thick with a cotton-like texture. The pale-yellow flesh is soft, aqueous, and succulent, divided into 8 to 14 segments by thin, white membranes. The flesh also contains a few cream-colored seeds. Bergamot has a sour, subtly bitter, and tart juice, and the flesh is rarely used for culinary purposes. The citrus is mainly prized for its aromatic rind and essential oils, which exude a bright, fresh, floral, and citrusy taste.
Seasons/Availability
Bergamot is available from late fall through spring, typically from November to March.
Current Facts
Bergamot, botanically classified as Citrus x bergamia, is a hybrid citrus known for its fragrance, belonging to the Rutaceae family. The citrus grows on small, evergreen trees reaching 3 to 12 meters in height and is commercially planted for various culinary, cultural, ornamental, and medicinal purposes. One of Bergamot’s distinct traits is that it is not commonly eaten out of hand and is instead utilized for its bright, floral, fresh, and citrusy scent. The rind’s essential oils are the most prized portion of the fruit, and these oils are extracted and primarily used for perfumes, colognes, tea, and skincare. Most of the fruits grown commercially are used for cosmetic processing, and only a small percentage are sold fresh in markets. It is important to note that Bergamot has acquired several name variations, including Bergamot orange, Bergamot lemon, and Bergamot citrus. All three names are used interchangeably and reflect the fruit’s hybrid parentage. There is also another citrus in markets known as Marrakech Limonetta, which is called Bergamot in France. This is a different species and should not be confused with true Bergamot. Outside of processing, fresh Bergamot is valued for its aromatic qualities, which are infused into culinary dishes and beverages. Chefs and home cooks seek out fresh Bergamot to incorporate into a wide array of raw and cooked, sweet and savory dishes.
Nutritional Value
Bergamot has not been extensively studied for its nutritional properties. Some sources note that it may contain varying amounts of potassium to balance fluid levels in the body, as well as vitamins A, B, and C, which help maintain healthy organs, support energy production, and strengthen the immune system. Bergamot has been used in some natural medicines throughout Asia and Europe in supplement and oil form for digestive ailments, to prevent bacterial growth, and to lessen muscle aches. Bergamot is also thought to have antioxidant and anti-inflammatory properties and is infused into both medicinal and cosmetic products to uplift the senses and improve moods. The essential oil is combined with a carrier oil for topical creams, lotions, and hair products, or added to some skincare products.
Applications
Bergamot is primarily utilized for its citrusy, aromatic essential oil and rind zest. The citrus, as a whole, has a subtly floral, bitter, and acidic nature. The fruit’s signature fragrance is enjoyed in homemade ice cream and sorbet, mixed into salad dressings, marinades, and sauces, or cold infused into olive oil. The rind is often zested and combined with sugar to create a sweet-and-sour flavor in baked goods such as cookies, muffins, pancakes, and cakes. It is also used to infuse yogurt, custards, and syrups. Try candying the peel to make a sweet snack, or simmering the fruit into jams, jellies, and preserves. Bergamot has uses similar to those of citron species and is commonly used to add flavor to risotto, pasta dishes, and rich, creamy sauces. The citrus complements pork and seafood entrees and is also zested into salads and grain dishes. In addition to culinary dishes, Bergamot is sometimes added to cocktails as syrup or used fresh in lemonade. It is notably used to flavor Earl Grey tea. Bergamot pairs well with other citrus, fresh herbs such as dill, basil, rosemary, and tarragon, spices like cardamom, cinnamon, cumin, and nutmeg, and sweeteners like honey, sugar, and maple syrup. Fresh Bergamot will keep at room temperature for 4 to 5 days and in the refrigerator’s crisper drawer for 1 to 2 weeks.
Ethnic/Cultural Info
Bergamot is famous for its aromatic essential oils. Throughout history, the citrus was planted in gardens of the upper class and nobility as a scented ornamental. Oil from the rind was also used as a perfuming agent, rubbed onto hair, clothes, and skin to mask body odor and release a pleasant, citrus-forward scent. Bergamot oil was a favorite scent of the elite, including the French King Louis XIV, who was said to have worn it in the 16th century. When Bergamot arrived in Calabria, Italy, the citrus thrived in the region’s unique microclimate in Reggio, and producers expanded cultivation when the fruits were used for creating various types of perfumes. The province of Reggio Calabria is only about 100 kilometers long and stretches along the coast. This region now produces over 90% of the world’s Bergamot and has been revered throughout history for its aromatic fruits, earning it the nickname “Bergamot City.” Bergamot oil was initially extracted by hand using sponges, but with technological advancements, the fruits can be peeled and the oils extracted mechanically. Around 200 kilograms of Bergamot are needed to produce one kilogram of essence. In Italy, Bergamot oil is most commonly used to make eau de cologne, which was one of the most popular fragrances of 18th-century Europe. Eau de cologne remains the foundation of many perfumes and colognes, as its scent blends well with a wide range of fragrances. Bergamot oil produced in Italy is so highly regarded that it has also earned a Protected Designation of Origin, or DOP, in 2001 to protect the quality of oil from Calabria specifically.
Geography/History
Bergamot is a descendant of citrus native to Asia. The exact origins of the species are unknown, and several theories name possible sites in the Canary Islands, Greece, Spain, or China. Citrus has been growing wild since ancient times and was spread to Persia along the Silk Road. Over time, various citrus species were planted throughout the Mediterranean and were selectively bred for improved traits. The early descendant of modern-day Bergamot was eventually introduced to Italy and found an ideal home in the city of Calabria in Southern Italy. In this region, Bergamot was bred for select traits and developed its signature fragrance through the land’s terroir, creating the fruits we find in markets today. Calabria quickly became the global center of Bergamot production in the 18th century and has remained an important cultivation site. Bergamot was also spread to citrus-growing regions worldwide, including parts of the Americas. The parentage of Bergamot has not been identified, but scientists hypothesize it may be a hybrid between a sour orange and a lemon or citron. Today, Bergamot is primarily grown in Italy and on a smaller scale worldwide, notably in the Mediterranean, Southeast Asia, South America, and the United States. Fresh Bergamot is sold through select fresh markets, retailers, and wholesalers.
Recipe Ideas
Recipes that include Bergamot. One
is easiest, three is harder.
Bergamot for sale around the world shared on the Specialty Produce App
