Bergamot
Citrus bergamia · bergamotto · bergamotorange
Bergamot: what every chef needs to know
Cooks know There well — a reason Bergamot shows up on so many prep lists: it is a small pear-shaped citrus fruit grown almost exclusively in Calabria, southern Italy. The fruit is world-famous as the source of the essential oil that gives Earl Grey tea its distinctive floral-citrus aroma. The flesh is too sour and bitter for direct consumption; in the kitchen only the zest is used — grated or candied. Bergamot contains bergapten, a furanocoumarin that can cause photosensitisation in large amounts. The fresh, floral acidity makes it a remarkable aromatic in patisserie and cocktails.
Bergamot: nutritional values per 100g (fresh, schil en vruchtvlees)
Based on unprocessed product. Source: USDA FoodData Central (schatting op basis van citrusfamilie vergelijkingswaarden) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (schatting op basis van citrusfamilie vergelijkingswaarden).
Bergamot: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Classic crème brûlée perfumed with bergamot zest, torched with a cane sugar crust
Calabrian risotto finished with grated bergamot zest and a streak of bergamot juice for freshness
citrus-scented pound cake with bergamot zest in the batter and candied bergamot peel as topping
Bergamot: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Zest only the yellow layer, never the white pith which is extremely bitter; use a microplane for a fine zest.
Bergamot juice in small quantities (5-10 ml per portion) as an acidity regulator in dressings and sauces.
Blanch the peel 3 times in fresh water before use to reduce bitterness; confit afterwards in a light syrup.
Bergamot: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Bergamot: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
95% of bergamot is grown in Calabria, Italy. Available in Northern Europe from January to March — the export season is short and should not be missed.
Bergamot: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Bergamot: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
Rare Calabrian dessert wine from the Greco grape with floral and citrus notes that precisely mirror the bergamot profile
- Greco di Bianco DOC
Apricot and orange blossom as an aroma profile align with the floral citrus tone of bergamot
- Moscato di Pantelleria DOC
- Passito di Pantelleria DOC
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Bergamot
At what temperature should you store Bergamot?
Store Bergamot at 6–10°C (cold storage), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Bergamot professionally?
The primary professional technique for Bergamot is peel grate as aromaat at room temperature for 5 min. Always verify core temperature with a calibrated probe thermometer.
Does Bergamot contain allergens?
Bergamot is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Bergamot?
Bergamot provides 45 kcal, 0.7g protein and 0.2g fat per 100g raw product. Source: USDA FoodData Central (schatting op basis van citrusfamilie vergelijkingswaarden).
When is Bergamot in season?
Bergamot is in season in Northern Europe during Jan, Feb, Mar. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
