Bergamot orange
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| Citrus aurantium subsp. bergamia (Risso) Wright & Arn. |
The bergamot orange (Citrus aurantium subsp. bergamia) is a small and roughly pear-shaped citrus fruit. The fruit, produced in Italy, is a cross between the pear lemon and the Seville orange or grapefruit. Bergamot oranges grow on small trees known as bergamots.
Production mostly is limited to the Ionian coastal region of the province of Reggio Calabria to such an extent that it is becoming a symbol of the entire region and the city. In no other part of the world does it fructify with the same yield and quality of essence; it is cultivated in Ivory Coast, Argentina and Brazil but the quality of the obtained essence is not comparable with the essence produced from the bergamots of Reggio Calabria due to the argillaceous, limestone and alluvial deposits there.
The fruit is sour, and its aromatic peel is used to produce an essential oil that is used in Earl Grey tea, in perfumery, in candy-making, and in aromatherapy to treat depression. It is also used as a digestive aid. It is a component of the original Eau de Cologne developed in Germany in the 17th century.
At least one Italian food manufacturer produces a commercial marmalade using this fruit as its principal ingredient. It is also popular in Greece as a preserve, made with bergamot peel boiled in sugar syrup.
The Bergamot orange is unrelated to the herb of the same name.
The oil has been linked to several negative side-effects such as photosensitivity (due to the chemical bergaptene) and the prevention of intestinal absorption of potassium. [1], [2]
[edit] References
- ^ http://www.medterms.com/script/main/art.asp?articlekey=20522
- ^ http://www.pdrhealth.com/drug_info/nmdrugprofiles/herbaldrugs/100225.shtml
