Bergamot PRODUCTS and uses
Bergamot (Citrus bergamia Risso), a typical fruit of the Reggio Calabria province of Southern Italy, is used mostly for the extraction of its essential oil from the peel. Among the Citrus peel oils, because of its unique fragrance and freshness, bergamot oil is the most valuable and is therefore widely used in the cosmetic and food industries. Because of its antiseptic and antibacterial properties, the essence is also used in the pharmaceutical industry.
Source of Bergamot Peel. Bergamot peel was obtained from a bergamot processing factory in Reggio Calabria, Southern Italy. Fresh peel, consisting of a mix of the three major cultivars Fantastico (90%), Femminello (5%), and Castagnaro (5%).
– Yellow (ripe fruit used to extract the essential oil, this one is used as a flavoring)
– Green (immature, used to prepare candied fruit and to extract the essential oil, used in perfumery) and arancella (green heron fruit, has a diameter of 2-4 cm, fell from the plant as immature because burned by the sun, it’s whole used to procude liquors and get an essence called Neroli or Black Bergamot).
Fruits are not pretty to eat without being processed first. Fruit, almost ripe or mature, can only replace the lemon wedges in the tea, if you want taste different…(the essence if tasted sees a little ‘oil). Wild bergamot born by the seeds, sometimes used as rootstock in place of bitter orange. The fruit can be candied blameless, the pulp and discard the peel, which are called “pastazzo” are used as a food concentrate for farm animals, such as pigs or cattle for meat and milk. The whole peel is used instead of paper or some sweet handmade products to make souvenirs (the famous snuff), or to macerate in ethanol forms the basis of the liqueur called bergamino or bergamello. The juice obtained from mature bergamot (yellow) is used, occasionally and in small quantities, by the industry of fruit juices for its bitterness.
Perfume and aftershave
Defurocumarinizzata essence: water component of Cologne, bergamot scent: alcohol + bergamot (1-10%)
According to Gildemeister and Hoffmann, in their book “Essential oils” (Die etherischen Öle), bergamot was introduced between 1672 and 1708. In the commercial registers of the company dedicated to the Eau de Cologne perfume Johann Maria Farina gegenüber dem Jülichs-Platz (or “Giovanni Maria Farina opposite the square of Jülich”), otherwise known as Farina Gegenüber, you’ll find evidence of the purchase of bergamot starting since 1714.
From the moment in which the bergamot is appointed, precisely in 1750 when it was planted by a certain Nicolo Parisi, bergamot oil has become an essential component for the perfume industry and, in particular, gives the Water of Cologne its typical fragrance.
The collection of bergamot has as its almost exclusive production of the essence. The essential oil of bergamot is extracted from the peel of the little yellow-orange fruit. Originally the fruits were pressed by hand (blend), then with wooden presses, while today the process has been mechanized. To produce one liter of oil are needed 200 pounds of bergamot.
– The Bergamino (15% of whole fruit and up to 40% alcohol), which has obtained the qualification of a traditional food product.
– The bitter bergamot, with herbs and a high percentage of alcohol.
– L’elisir digestive bergamot, also called Amarotto, low alcohol percentage.
– The cream of bergamot, made from an infusion of bergamot peel and cream.
– The grappa flavored with bergamot.
Its use dates back at least nell’alimentazone to April 1536, as shown by the “menu skinny” offered to the Emperor Charles V, passing through Rome, by Cardinal Lorenzo Campsites.
The zest of bergamot, if properly treated, such as putting in brine and then combined with the juice, can be used to flavor pasta and meat dishes, as well as the famous sweet cake Nossis. Other confectionery products are taken from bergamot candies and candied peel.
The aroma of bergamot oil is used to flavor Earl Grey tea in the variant called, or to obtain a fragrant and elegant sorbet.
Beverage and Drinks
The use of the essence of Calabrian Bergamot in the production of carbonated beverages has exponentially increased over the last few years, obtaining excellent results in terms of product quality and consumers satisfaction.
The bergamot juice is used as a bittering in other citrus fruit juices;
In the form of elixirs with low alcohol content.
essential oil: the smell of bergamot essential oil is persistent and penetrating and cancels the smell of the other perfumes, bergamot is used to put a whole in the refrigerator, scraping the skin with a fork periodically every two weeks, to eliminate bad odors , just a few drops of essence in the tank of the radiator or in the bowl of the liquid to wash the floors for a few days to flavor environments;
defurocumarinizzata essence: it is a great cleaning from synthetic glues, grease and tar
essence defurocumarinizzata: (not excoriated parts of) mixed between 1% and 5% in petrolatum or alcohol as a mild local anesthetic to soothe rheumatic pain and bruising;
Antiseptic and antibacterial
defurocumarinizzata essence: pure as natural soothing and mixed with 10% ethyl alcohol as a strong disinfectant.
essential oil: used in the years 60/70 in Calabria to 2% in natural oil (almond, coconut) turns out to be an amplifier of tanning, this effect is due to bergapten which stimulates the production of melanin; such practice is considered risky;