Bergamot was named after a town in Italy–Bergamo–where Bergamot oil was first marketed. This citrus oil was most commonly used in Italian folk medicine for fevers and other medicinal purposes for many years.
- Botanical name: Citrus bergamia
- Origin: Ivory Coast
- Extraction Method: Cold pressed
- Plant Part: Fruit Peel
- Plant Description: Bergamot (evergreen) belongs to the Rutaceae Family, native to the Canary Islands. The tree may grow from 2 – 10 m. tall. Bergamot doesn’t grow in the wild, but instead is cultivated. The long branches are covered with spines. The tree yields small pear-shaped fruit which are not edible but are useful for the oil extracted from the peel/rind.
- Aroma: Citrus warm floral scent, bright spicy, savory fruity aroma
- Note: Middle
- Consistency: Thin
- Color: Light yellowish green to yellowish brown liquid
- Blends Well With: Black Pepper, Clary Sage, Cypress, Frankincense, Geranium, Jasmine, Mandarin, Nutmeg, Orange, Rosemary, Sandalwood, Vetiver and Ylang-ylang
- Main Constituents: Limonene, linalyl acetate