Grown mainly in Calabria, south Italy, bergamot is a unique citrus used both in cooking and in cosmetics. Resembling a large green lime, then yellow when ripe, it offers a powerful and sweet fragrance, known in the West since the 15th century. The zest powder, bitter, fruity and slightly acidic, is very easy to use in cooking.
Bergamot traditionally gives its typical taste to madeleines or sweets and perfumes tea. It also enhances the most classic pastry preparations, or, as a last touch, ice creams, fruit salads, panacottas, yoghurts or creams. In savoury dishes, its flavor goes very well with tajine or with iodic dishes such as fish, crustaceans, scallops...
Like most citrus fruits, bergamot is loaded with vitamin C that helps strengthen the immune system. It also has antioxidant, anti-spasmodic and relaxing effects.
Preferably used as a last touch or at the end of cooking.