BERGAMOT
BERGAMOT
Introduction
Origin
Properties
Consumption
Conservation
Introduction
Bergamot is the common name for the Citrus Bergamia Risso plant. The fruit, the same size as an orange, has a yellow skin and is harvested from November to March. 90% of its production is destined for the cosmetic industry. Bergamot has always been used in cosmetics and perfumery as well as in cooking as an ingredient in liqueurs, elixirs, jams, candied fruits and sweets in general.
Origin
There are various theories about its origin, some claim that it was imported from the Canary Islands, others from Greece, and there are even those who claim that it was imported from China. However, the most plausible version is the one that places it in Calabria, since among other things, in the 14th century there is already talk of a pusillus calaber lemon from which bergamot would have originated. It is currently cultivated exclusively in the province of Reggio Calabria where it has found a favorable habitat.
Properties
Bergamot is considered a functional food, given its beneficial direct contribution to health. Thanks to its large amount of flavonoids, which have antioxidant, anti-inflammatory and vasoprotective properties, its consumption helps reduce blood cholesterol levels.
Consumption
In addition to being enjoyed as a fruit, it is also consumed for juices, infusions, or as a flavoring in gastronomy. The essential oil extracted from its skin is used both to sweeten infusions and to produce perfumes.
Conservation
Bergamot is perfectly preserved in a place at room temperature but ventilated or in the refrigerator.
Availability period
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Varieties
Availability period
National International
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Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.