Earl Grey lovers, this is for you.
tea and explained that it owed its distinct flavor to bergamot, thereby introducing me to the joys of the fruit’s heady aroma.
For many years after, I drank Earl Grey and Lady Grey, both of which are flavored with bergamot’s essential oils without extending my curiosity beyond the cup, even though there was a touch of wonder. So when I spotted a basketful of green fruit with sunny patches and smooth skin, for the first time last November at Eataly in Toronto, I couldn’t go home without buying some. Finally, it was time for me to learn more about it.
Bergamot is most prized for the super fragrant essential oil extracted from its skin. The aroma is citrusy, musky, and floral with an intensity that’s hard to believe. That oil is used to scent perfumes and soaps, and, of course, is commonly combined with black tea for Earl and Lady Grey. Like sour oranges, bergamots are extremely, well, sour. The fruit isn’t eaten out of hand and is instead incorporated in cooking and baking where it can be tamed with heat and sugar.Because of its super high acidity and bitterness, bergamot lends itself to multiple uses in the kitchen and makes for a good substitute for a variety of citrus, from oranges to lemons and limes. And because of the intensity of flavor from skin to pith to flesh, you can use the whole fruit.
Employ the zest as you would any other citrus zest, for flavor and fragrance: Rub into sugar, grate into some cake batter, or peel off wide strips and infuse them in vodka. It’s a fantastic substitute for grapefruit, lemons, and limes in cocktails and a nice addition to
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