Citrus bergamia, or more commonly known as thebergamot orange (pronounced/ˈbɜːrɡəmɒt/), is a fragrantcitrus fruit the size of anorange, with a yellow or green colour similar to alime, depending on ripeness.
Genetic research into the ancestral origins of extant citrus cultivars found bergamot orange to be a probable hybrid oflemon (itself a hybrid betweenbitter orange andcitron[3][4]) andbitter orange.[5] Extracts have been used as an aromatic ingredient in food, tea,snus, perfumes, and cosmetics.[6][7] Use on the skin can increasephotosensitivity, resulting in greater damage from sun exposure.[6]
The word bergamot is derived from the Italian wordbergamotto, derived either from the Italian town ofBergamo orOttoman Turkishbeg armudu (بكآرمودی, 'prince's pear').[8]
TheC. bergamia is frequently misidentified as another citrus,C. hystrix (kaffir lime), due to the latter occasionally going by the name "Thai Bergamot".[15]Citrus bergamia has also been classified asC. aurantium subsp.bergamia (i.e., a subspecies ofbitter orange).[16]C. bergamia is sometimes confused withC. medica (thecitron, the yellow fruit of which is also known asetrog), and withC. limetta, the "sweet lemon" or "sweet lime".[17]
The bergamot is a citrus fruit grown mostly in Mediterannean areas. Production is on large scale in theIonian Sea coastal areas of the province ofReggio di Calabria in Italy, to such an extent that it is a symbol of the entire city. Most of the bergamot production of Italy is at this short stretch of coastal land, where the climate is favorable.[18] There are three different cultivars of bergamot fruits that are traditionally grown, namely Feminello, Fantastico and Castagnaro.[19][20]
During World War II, Italy was unable to export to countries such as theAllied powers. Rival products from Brazil and Mexico came onto the market as a substitute, but these were produced from other citrus fruits such assweet lime.[30]
An essence extracted from the aromatic skin of this sour fruit is used to flavourEarl Grey andLady Greyteas,[16] as well asconfectionery (includingTurkish delight).[31] Bergamot is one of the most common "casings" (flavourings) added to Swedishsnus, a smokeless tobacco product.[32]
Bergamot oil is one of the most commonly used ingredients inperfumery.[33] It is prized for its ability to combine with an array of scents to form a bouquet ofaromas that complement each other.[34] Bergamot is a major component of the originalEau de Cologne composed byJean-Marie Farina at the beginning of the 18th century in Germany.[18]
Used incosmetics andperfume products, bergamot may cause skin irritation.[6] In the past,psoralen extracted from bergamot oil was used intanning accelerators andsunscreens. Known to bephotocarcinogenic since 1959,[39] the substances nonetheless were used in tanning activators until 1995,[40] contributing to many cases of melanoma and death.[41]
As of 2017,clinical research conducted on bergamot oil has been of poor quality, with no conclusions about its possible biological effects.[42][43] Consuming bergamot oil as a component of tea may causemuscle cramps.[6] Use on the skin may be unsafe, particularly for children and pregnant women, and may causerashes resulting fromphotodermatotoxicity.[6]
^abDavidson, Alan (2006). Jaine, Tom (ed.).The Oxford Companion to Food (Second ed.). OUP Oxford. p. 75.ISBN0-19-280681-5.The bergamot orange is not edible and is grown only for its fragrant oil, although its peel is sometimes candied.
^Girard J, Unkovic J, Delahayes J, Lafille C (1979). "Phototoxicity of Bergamot oil. Comparison between humans and guinea pigs".Dermatologica (in French).158 (4):229–43.doi:10.1159/000250763.PMID428611.
^Kejlova K, Jirova D, Bendova H, Kandarova H, Weidenhoffer Z, Kolarova H, Liebsch M (2007). "Phototoxicity of bergamot oil assessed by in vitro techniques in combination with human patch tests".Toxicology in Vitro.21 (7):1298–1303.Bibcode:2007ToxVi..21.1298K.doi:10.1016/j.tiv.2007.05.016.PMID17669618.
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