How to use bergamot powder in dishes?
Bergamot is a premium citrus whose exceptional flavors will enhance both your sweet and savory dishes.
Some suggestions for using bergamot powder
Highly appreciated in pastry, bergamot blends perfectly into sweet preparations. Whether on a fruit salad, in jam, or a cake mix, bergamot will easily find its place. It will surely elevate your pannacottas, madeleines, and yogurts! Its flavors also allow it to pair with savory preparations.
Bergamot pairs wonderfully with shellfish and seafood. Incorporated into a marinade for fish, bergamot will make an impact. It also pairs very well with meat, delicately bringing out all its flavors.
Here are some recipe ideas for using bergamot powder:
- - Hazelnut and bergamot financiers: for a dozen financiers, add ½ teaspoon of bergamot powder and mix;
- - Bergamot crème brûlée: add 1 teaspoon of bergamot powder to the egg yolks, then mix and incorporate with the cream;
- - Chocolate and bergamot soft cake: add 2 teaspoons of bergamot powder to the cake batter and mix;
- - Bergamot shortbreads: add 2 teaspoons of bergamot powder and mix.
Bergamot, a citrus with fruity and tangy aromas
To the nose, bergamot gives off a fresh scent reminiscent of citrus. On the palate, you get tangy and fruity notes, once again reminiscent of the flavor of citrus. Bergamot also has a slight bitterness and its aromas are intense and powerful.
Focus on the botany of bergamot
Bergamot and its botany
A fruit of the bergamot tree, bergamot goes by the botanical name citrus bergamia and belongs to the Rutaceae family, just like the orange, grapefruit, and yuzu. Bergamot is believed to have originated from a cross between bitter orange and lime.
How does bergamot grow?
Bergamot is harvested between late November and February and thrives in the warm regions of southern Italy. Needing sun and warmth to grow, Calabria is where it flourishes the most. This small citrus fruit is hard to find, which is why having it in powder form will simplify your life!
Tracing the origins of bergamot
The origins of bergamot
The origins of bergamot seem rather mysterious and unknown. Some attribute the etymology of this citrus to a Turkish term referring to the shape of the fruit meaning "lord's pear". Others believe it originated in Asia Minor or that its name is linked to the town of Berga, in the province of Barcelona. Regardless, it's in the region of Calabria, in southwest Italy, that bergamot best reveals the extraordinary essence of its aromas. Like a true treasure, it is even called "the green gold of Calabria", making the locals proud since the 17th century.
|Genus and botanical species
|VN Energie pour 100 g (energy for 100g) : 1069 kJ / 255 kcal
VN Matière grasse (fat) : 1.6 g
Dont acide gras saturés (of which saturated fat) : 0.2 g
VN Glucides (carbohydrate) : 87 g
Dont sucres (of which sugars) : 22.7 g
VN Protéines (protein) : 8.2 g
Vn Sel (salt) : 81.5 mg
|TRACES EVENTUELLES D'ALLERGÈNES
|céleri, sésame, moutarde, fruits à coques.