Bergamot

With a more suave note than lemon. A fresh, soft, floral lavender, peppery and sparkling scent that reminds Earl grey tea.

Origin · ItalyExtraction · Cold expressionUsed parts · Rind, fruit zest

About

Bergamot: the endlessly dynamic note with the ability to lift and enhance warm, woody scents or add a splash of life to floral fragrances in need of a zestful, spicy twist. This effortlessly suave ingredient is the height of popularity across many fragrances, offering a peppery and sparkling kick reminiscent of sweet summer mornings or lazy spring days. Its fleeting lightness blends seamlessly with a wide variety of fragrance families.

History

Despite its petite size, the benefits of the bergamot fruit extend well beyond its significance in the perfume industry. For centuries, bergamot has been distinguished by its unique remedial properties. Indeed, Hippocrates himself was known to dab on a bit of bergamot in an attempt to cure his woes. History has celebrated bergamot for its miraculous healing properties, using it as an analgesic, antidepressant, antiseptic, antiviral, or even as a laxative. Tea manufacturers caught wind of the illustrious bergamot and decided to use it in their teas—thus resulting in our much-loved Earl Grey. Bakers and confectioners alike have diddled with the ingredient to create a number of delectable treats, including the famous little Madeleine cake.

Production

Even today, the small bergamot fruit is carefully handpicked in Calabria—the sunbaked coastal region of Italy. From November to March, bergamot is picked, sorted and grouped according to its provenance. While this detail may seem arbitrary, it is essential in maintaining a distinction between bergamot’s many multifaceted olfactory nuances. The essential oil is extracted from the fruit’s pericarp, and then placed in a pelatrice (a machine equipped with cylindrical rollers which prick and grate the fruit to gently extract its coveted essences). During this operation, the fruits are continuously sprayed with small jets of cold water under pressure which, by washing the peel, entrain the extracts in a centrifuge where the aqueous part and the oil are separated. It takes an impressive 200 kg of bergamot to product a single liter of essential oil.