There are two types of bergamot — one an herb and the other citrus. We've seen a number of inaccuracies about which is which so we would like to set the record straight. Both Bergamots have culinary uses, both are used in popular tea drinks and both are referred to colloquially as “Bergamot”. It is easy to see where the confusion arises...

The first one refers to a member of the mint family - Scarlet Monarda and the second is a member of the citrus family - Citrus Bergami.

The word bergamot comes from the Turkish "beg-armade," meaning "Lord's pear," according to the French company that makes the famous Bergamots of Nancy candies, which go back some 300 years.

Monarda
This herb is also called Oswego Tea or Bee Balm. Its leaves are strongly flavoured and are used in salads, in the preparation of Oswego Tea, and a flavouring agent in sweet beverages. The plant is native to America. It is colloquially called bergamot because the entire plant is fragrant with a scent that is very similiar to that of the Citrus Bergamia.

Monarda was once widely used by native Americans. The tender leaves of the plant were used in an infusion by the Oswego Indians and got its name Oswego tea as a result. The colonists aquired the habit of drinking this infusion from the native Americans and this habit was considerably widespread at the time of the Boston Tea Party.

The Monarda produces orange scented dark pink, red and purple flowers. Monarda didyma is sometimes called 'Bee Balm,' as bees are attracted to this sweet smelling plant. Read more about Monarda or Bee Balm in our Herb & Spice Encyclopedia and get recipes using monarda.

Bergamot Orange
The Bergamot orange is believed to be a cross between the Seville orange (Citrus aurantium) and the pear lemon (Citrus limetta). The resulting fruit is green when young, maturing to a yellowish orange with a distinct nipple at one end. It is rather small and very sour. This citrus fruit, is grown for its rind which contains an essential oil used in the perfume industry and in the preparation of sweets, desserts, baked goods and confectionary. The most famous use of Citrus bergamia is as a flavour additive in Earl Grey Tea.

The bergamot is mostly cultivated in Calabria in Italy and the essential oil has been used in the Middle East for hundreds of years. Florentine records date its use in the treatment of fever and intestinal worm infestations in that city to 1725. Some contend that the name Bergamot is linked to the Italian city of Bergamo in Lombardy, north-east of Milan, at the foot of the Alps. It is argued that this similiarity in names is a reminder of the fact that it was first grown or sold here. There is no conclusive evidence to support this, however.

There is yet another story that the tree was discovered in the Canary Islands by Christopher Columbus who then introduced it in Italy and Spain.

In France essence of bergamot is much used in candy making. In the city of Nancy there is a specialty known as Bergamote de Nancy. So special are these unique golden candies that they have been granted an I.G.P. by the European Union. I.G.P. stands for Indication Géographique Protégée or Protected Geographical Indication (P.G.I.) in English.

Tea Infused With Bergamot Oil - Earl Grey
The most widely recognised use of Bergamot as a flavouring is in the distinctive Earl Grey Tea. The amalgam of black tea and citrus is unique and is largely an acquired taste.

The original recipe for Earl Grey was a blend of unsteamed Chinese black tea distinctively flavoured with essential Bergamot Oil. Modern Earl Grey is usually a blend of Indian and/or Sri Lankan black tea with the same oil. The tea is called "Earl Grey" because the recipe was first devised for an earl called Charles Grey. Earl Grey was apparently part of a British mission to China where the secret recipe was given to him by a Mandarin Chinese. Charles Grey eventually became Prime Minister of Britain and ended the East India Company's monopoly of tea imports.

The unusually flavoured Earl Grey Tea is part of the British tea time tradition along with scones, clotted cream and strawberry jam. It is consumed usually with lime, and without milk.

Bergamot Oil's Health Benefits
Mouthwash for Halitosis: Diluted bergamot oil used as a mouthwash is effective against halitosis. Used as an inhalant it helps clear blocked noses, colds and is a relaxant and anti depressant. It may also be used to counter body odour. It is also used, like citronella oil as a natural insect repellent.

Acne, and other skin problems: It has antibacterial and antibiotic properties and helps treat acne, eczema, psoriasis and varicose veins.It also strengthens the immune system.

Fevers, Antiseptic and Antibiotic: It may also be used to treat fevers, as a disinfectant, antiseptic, antibiotic.

Digestive: It is an excellent digestive and also soothes minor stomach ailments.

Addictions: Inhaling it also helps counter urges and addictions. It is therefore helpful for people attempting to stop smoking.

Precautions: Bergamot oil is abrasive. Sensitive skin may burn in the sunlight after the oil has been applied. It is therefore advisable to avoid harsh sunlight after using this oil.

Recipes using Bergamot Orange

Salmon with Bergamot Orange
For a more intense bergamot flavor, you can add some grated bergamot zest to the marinade.

Serves 6
PER SERVING: 335 calories, 31 g protein, 3 g carbohydrate, 22 g fat (5 g saturated), 100 mg cholesterol, 130 mg sodium, 0 fiber..

1-inch piece of fresh ginger, grated
1 teaspoon soy sauce
3 tablespoons bergamot orange juice
1 teaspoon roasted tahini
1 tablespoon rice wine vinegar
2 tablespoons extra virgin olive oil
1 scant teaspoon toasted sesame oil
1 teaspoon honey
Freshly cracked black pepper
2 pounds salmon fillet
(or other strongly flavored fish, like halibut)
2 green onions, trimmed and cut into 1/4-inch slices
1 to 2 bergamot oranges, sliced

Preheat the oven to 350°.

Combine the ginger, soy sauce, bergamot juice, tahini, vinegar, olive oil, sesame oil, honey and pepper in a roasting pan big enough to hold the fish in a single layer.

Coat both sides of the salmon with the marinade. Sprinkle with green onions, then put a layer of bergamot slices on each fillet. Cover the pan with foil, sealing all four sides.

(You can also make this in parchment instead. Place each marinade-coated fillet on a piece of parchment, top with green onions and bergamot slices, fold and seal.)

Bake for 12 to 15 minutes, depending on the thickness of the fillets.

Glazed Bergamot Bundt
You can add a little orange zest, too, for a fuller citrus flavor.

Serves 12
PER SERVING: 430 calories, 6 g protein, 57 g carbohydrate, 20 g fat (10 g saturated), 97 mg cholesterol, 425 mg sodium, 1 g fiber.

Glaze
1/4 cup bergamot orange juice
3/4 cup sugar

Cake
1/2 cup blanched almonds
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
3 eggs
1 cup butter, at room temperature
1 1/2 cups sugar
Grated zest of 1 bergamot orange
Grated zest of 1 lemon
1 teaspoon vanilla
1 cup whole-milk yogurt
1/2 cup bergamot orange juice (about 4 medium-size fruit)

INSTRUCTIONS:

For the glaze: Combine bergamot juice with the sugar in a saucepan and simmer until slightly reduced. Set aside to cool.

For the cake: Preheat oven to 350°. Grease a 10-inch bundt pan.

Spread the almonds in a shallow baking pan, place in the oven and bake until golden brown, about 15 minutes. Let cool, then grind to a coarse consistency.

Combine the baking powder, soda, salt and flour, then sift.

Separate the eggs. Beat the yolks with a fork. Beat the whites until soft peaks form.

Cream the butter with the sugar until light and fluffy. Add the egg yolks and beat well. Add the ground almonds, bergamot zest, lemon zest and vanilla.

Add one third of the flour mixture, then one third of the yogurt, stirring until incorporated. Repeat, alternating wet and dry ingredients, stirring until both are incorporated. Add the bergamot juice and stir to combine. Gently fold in the egg whites.

Bake for 50 to 60 minutes, or until the cake begins to shrink away from the sides of the pan.

Let cool for 15 minutes in the pan on a rack, then invert the pan onto another rack and unmold the cake. Using a skewer or toothpick, make holes in the still-warm cake and drizzle with glaze until all the glaze is absorbed.

Bergamot Herb vs Bergamot Orange © 2009, The Epicentre. All rights reserved.