Citrus bergamia, the bergamot orange (pronounced /ˈbɜːrɡəmɒt/), is a fragrant citrus fruit the size of an orange, with a yellow or green colour similar to a lime, depending on ripeness.
Genetic research into the ancestral origins of extant citrus cultivars found bergamot orange to be a probable hybrid of lemon (itself a hybrid between bitter orange and citron[3][4]) and bitter orange.[5] Extracts have been used as an aromatic ingredient in food, tea, snus, perfumes, and cosmetics.[6][7] Use on the skin can increase photosensitivity, resulting in greater damage from sun exposure.[6]
Etymology
The word bergamot is derived from the Italian word bergamotto, derived either from the Italian town of Bergamo or Ottoman Turkishbeg armudu (بكآرمودی, 'prince's pear').[8][9]
Description
Citrus bergamia is a small tree that blossoms during the winter. The juice tastes less sour than lemon, but more bitter than grapefruit.[citation needed]
The bergamot orange is unrelated to the herbs known as bergamot, wild bergamot, bergamot mint, or bergamint – Monarda didyma, M. fistulosa, and Eau de Cologne mint (Mentha, disputed species). Those are all in the mint family, and are named for their similar aroma.
The C. bergamia is frequently misidentified as another citrus, C. hystrix (kaffir lime), due to the latter occasionally going by the name "Thai Bergamot".[citation needed]Citrus bergamia has also been classified as C. aurantium subsp. bergamia (i.e., a subspecies of bitter orange).[12]C. bergamia is sometimes confused with C. medica (the citron, the yellow fruit of which is also known as etrog), and with C. limetta, the "sweet lemon" or "sweet lime".[citation needed]
The bergamot is a citrus fruit native to southern Italy. Production is mostly limited to the Ionian Sea coastal areas of the province of Reggio di Calabria in Italy, to such an extent that it is a symbol of the entire city. Most of the bergamot comes from a short stretch of land there, where the temperature is favourable. The fruit is also produced in Argentina, Brazil, Algeria, Morocco, Tunisia, Turkey, and South-East Asia.
It is also grown in southern France[13] and the Ivory Coast for the essential oil and in Antalya in southern Turkey for its marmalade.[14] The fruit is not generally grown for juice consumption.[7] However, in Mauritius where it is grown on a small-scale basis, it is largely consumed as juice by the locals.
During World War II, Italy was unable to export to countries such as the Allied powers. Rival products from Brazil and Mexico came onto the market as a substitute, but these were produced from other citrus fruits such as sweet lime.[17]
An essence extracted from the aromatic skin of this sour fruit is used to flavour Earl Grey and Lady Greyteas,[12] as well as confectionery (including Turkish delight).[18] Bergamot is one of the most common "casings" (flavourings) added to Swedish snus, a form of smokeless tobacco product.
Bergamot oil is one of the most commonly used ingredients in perfumery.[19] It is prized for its ability to combine with an array of scents to form a bouquet of aromas that complement each other.[20] Bergamot is a major component of the original Eau de Cologne composed by Jean-Marie Farina at the beginning of the 18th century in Germany. The first use of bergamot oil as a fragrance ingredient was recorded in 1714, and can be found in the Farina Archive in Cologne.
Used in cosmetics and perfume products, bergamot may cause skin irritation.[6] In the past, psoralen extracted from bergamot oil was used in tanning accelerators and sunscreens. Known to be photocarcinogenic since 1959,[24] the substances nonetheless were used in tanning activators until 1995,[25] contributing to many cases of melanoma and death.[26]
Research
As of 2017, clinical research conducted on bergamot oil has been of poor quality, with no conclusions about its possible biological effects.[27][28] Consuming bergamot oil as a component of tea may cause muscle cramps.[6] Use on the skin may be unsafe, particularly for children and pregnant women, and may cause rashes resulting from photodermatotoxicity.[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.
^Cappello, AR, Dolce V, Iacopetta D, Martello M, Fiorillo M, Curcio R, Muto L, Dhanyalayam D. (2015). "Bergamot (Citrus bergamia Risso) Flavonoids and Their Potential Benefits in Human Hyperlipidemia and Atherosclerosis: an Overview". Mini-Reviews in Medicinal Chemistry. 16 (8): 1–11. doi:10.2174/1389557515666150709110222. PMID26156545.{{cite journal}}: CS1 maint: multiple names: authors list (link)
^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. doi:10.1016/j.tiv.2007.05.016. PMID17669618.
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