Bergamot perfume ingredient

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.

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.

Did you know...

Bergamot is an interesting hybrid between lemon and bitter orange, and is often identified as having an appearance similar to that of a lime. Despite its juicy appearance, the fruit is inedible—but what it lacks in taste it certainly makes up in fragrance. Once upon a time, bergamot essence was extracted through a “sponge” method: the “bark” of the fruit was split and the essence extracted through pressure and ultimately collected with sponges. Today, the qualities of bergamot essence used for perfumery are bergapten-free, an ingredient that, when exposed to the sun, could be harmful to the skin. Bergamot can also be tricky to grow, as only 1% of all flowers will actually produce fruit.

Most combined ingredients

Iconic Fragrance

Roger & Gallet

EAU DE COLOGNE JEAN-MARIE FARINA

Jean-Marie Farina registered the name "Eau de Cologne" in 1806, succeeding Feminis, the Italian who combined bergamot with neroli, lemon and rosemary, creating the first fresh and light fragrances, used rather as medicine than as a perfume.