The bergamot orange is cultivated almost exclusively for the production of coveted bergamot oil, which is distinguished by its quality from all other citrus fruits.

The highest importance has the aromatic oil, of course, in the perfume production, but also tea (Earl Gray and Lady Gray), confectionery and Lokum are flavored with bergamot oil. 200 kg of fruits are required to extract 1 kg of oil from the skins. Juices and spirits (e.g. “Liquor al Bergamotto”) are often produced from the remains of bergamot oil production. Bergamottensaft can replace the fine kitchen of limette juice. Bergamot jam is an Italian specialty with a distinctive taste, but comparatively bitter.

Characteristic for the bergamot fruit is the protuberant style, which is particularly pronounced before maturity. On maturity the fruit is yellow and about 6 cm in diameter.

The name “bergamot” comes from French “bergamote” and Italian “bergamotto”; This is a borrowing of the Ottoman-Turkish name of a green, round pear variety from there: “beg armudı” (“prince pear”). The bergamot orange was named after this type of pear because of its similar appearance.

• Edible Parts Fruit
• Also edible Leaf
• Type of fruit Hesperidium
• Culinary Group Citrus fruits Spices/Flavouring
• Flavour sour aromatic
• Trivial Names Bergamotto, Bergamote, Bergamot, Bergamotte
• Size 8 cm
• Taxonomy Rutaceae (Rue family) Citrus bergamia Syn. Citrus × limon, Bergamot-Group
• Origin Near East (Map)
• Locality Palmengarten Frankfurt (FRP) 2016