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bergamot orange


Botanical name: Citrus bergamia


It is not known exactly where the bergamot orange originated. It is probably a cross between the bitter orange and the lime. It is cultivated almost exclusively in the coastal region of Calabria in southern Italy. Cultivation worldwide has been on the decrease for many years.



The bergamot orange plays a negligible role in the fresh fruit and vegetable market. If it is available at all, then as an infrequent import from Italy between November and February.


Appearance, taste, characteristics

The bergamot orange is round and its skin resembles that of a lemon. The pulp is yellow and very juicy. Due to its high acid content and its bitter taste, it is not suitable for eating raw.


Form of consumption, use, processing, practical tips for preparation

Its main purpose is the production of bergamot oil, obtained industrially from the rind. The pleasant smelling, brownish-yellow essential oil is used to make alcoholic liquors and jams, to flavour drinks and sweets, and to add aroma to teas such as Earl Grey, but it is applied chiefly in the perfume industry.





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