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The dried bergamot peels are a small treasure of Mediterranean nature encapsulated in delicate golden spirals. The bergamot (Citrus bergamia) is not just a simple citrus fruit, but a true botanical rarity, a natural hybrid that lies between lemon and bitter orange, with aromatic characteristics that make it unmistakable in the citrus world. The peels, the most precious part of this fruit, contain in their oil cells the purest essence of bergamot: an intense, fresh, and floral fragrance that has captivated the world of high perfumery before reaching the most creative kitchens and herbal preparations.
When these peels are carefully selected and subjected to a controlled dehydration process, they become a versatile ingredient that retains the aromatic heritage and beneficial properties of the fresh fruit intact. The dehydration, far from impoverishing the product, concentrates its aromas and preserves its qualities, allowing enjoyment of bergamot essence all year round, well beyond the fruit's limited seasonality. The dried peels indeed retain the precious essential oils that make this citrus fruit a wellness ally as well as a refined culinary ingredient.
The bergamot peels sold on Terzaluna come exclusively from Calabria, a land that has made this citrus fruit a symbol of identity and an invaluable cultural heritage. In the Ionian strip of the province of Reggio Calabria, in particular, stretches what experts call "the bergamot coast" – a strip of territory about 140 km long where the particular pedoclimatic conditions create the ideal microclimate for the cultivation of this precious fruit. Here, between the Ionian Sea and the slopes of the Aspromonte, bergamot has found its home of choice since the 18th century, when it began to be systematically cultivated.
The Calabrian tradition in processing dried bergamot peels is rooted in centuries-old practices, passed down from generation to generation. The Calabrian bergamot groves, often managed by families dedicated to this cultivation for generations, represent not only an agricultural excellence but a true cultural heritage. The harvest is still largely done manually, with techniques that respect the fruit and preserve its integrity. This region produces over 90% of the world's bergamot, creating an indissoluble link between the Calabrian territory and this citrus fruit with an unmistakable personality, whose dried peels retain all the character and strength of the land that generated them.
The bergamot peels undergo a meticulous low-temperature drying process that is at the heart of their transformation from fresh element to precious preservable ingredient. This delicate method, which never exceeds 40°C, ensures the complete preservation of the essential oils and active principles present in the epicarp of the Calabrian citrus. Unlike industrial high-temperature drying, the slow and controlled process allows the dried bergamot peels to maintain their complex aromatic profile unchanged, preserving those citrus and floral notes that make this product unique.
The processing cycle begins with the manual selection of the peels, sourced exclusively from fruits harvested at the right degree of ripeness. After a thorough washing in running water, the peels undergo a light brushing that removes any impurities without damaging the precious oil cells. The next phase involves cutting into regular strips, which facilitates uniform drying and ensures an aesthetically pleasing final product. The peels are then placed on grids in ventilated environments where, for a period ranging from 72 to 96 hours, they gradually lose moisture while maintaining their cellular structure intact.
The result of this artisanal process is dried bergamot peels with a slightly leathery texture, an intense golden color, and a concentrated fragrance, ready to release their aromas in infusions, culinary preparations, or natural remedies.
Dehydrated bergamot peels are a versatile aromatic treasure that lend themselves to multiple creative uses, transforming the ordinary into extraordinary with their unmistakable fragrance. This precious Calabrian resource can become a star in the kitchen, in the preparation of sophisticated beverages or pleasant infusions, offering endless possibilities for experimentation. The dried peels retain the aromatic complexity of the fresh fruit, but with the advantage of being available year-round and easy to store.
In culinary contexts, the peels can be used whole to flavor stews, fish soups, or braised dishes, and then removed before serving. Ground into powder with a mortar, they become a surprising ingredient for cookie doughs, cakes, and spoon desserts, imparting a sophisticated citrus note that is less conventional than classic lemon. In the preparation of jams and marmalades, a small fragment of dried bergamot peel amplifies the aromatic complexity, creating unexpected harmonies with berries or apricots.
In the world of mixology, bartenders and enthusiasts discover in the dehydrated peels of this citrus a valuable ally: when infused in syrups, homemade liqueurs, or alcohol itself, they gradually release their essential oils, creating unique aromatic bases for innovative cocktails. In teas and infusions, both hot and cold, a small piece of peel added to traditional blends introduces a balsamic and citrus note that elevates the drink to a complete sensory experience.
Dehydrated bergamot peels are an excellent ingredient for those wishing to explore new gastronomic horizons, capable of transforming ordinary dishes into gourmet creations with a simple gesture. Their versatility in cooking is surprising: from sweet to savory, these precious golden spirals introduce complex aromatic notes that perfectly complement both Mediterranean and exotic ingredients. A pinch of grated peel on the cream of a dark chocolate dessert creates a citrus counterpoint that balances the sweetness and adds depth.
In baked goods, dried bergamot peels can be rehydrated in warm water and incorporated into tart and cookie doughs, replacing the more common lemon peel for a more sophisticated result. Particularly interesting is the pairing with dried fruits: a panettone or plum cake with dehydrated bergamot peels, pistachios, and almonds becomes a sensory experience that evokes the scents of the Mediterranean. In creams and puddings, a preliminary infusion of milk with a piece of peel imparts a delicate citrus note that elegantly lingers in the background.
In the realm of savory dishes, these peels prove to be valuable allies in marinades for fish and white meats: left to macerate with extra virgin olive oil, aromatic herbs, and a piece of peel, the proteins absorb the essences of bergamot, resulting in more aromatic and succulent dishes after cooking. A creamy risotto with butter and Parmesan, finished with a light grating of peel, gains an unexpected freshness that pleasantly contrasts with the creaminess of the dish. In fish sauces, particularly those based on butter and white wine, the addition of bergamot peel powder in the final moments of cooking creates a refined condiment that enhances the delicate meats of sea bass and bream.
Choosing Terzaluna's dehydrated bergamot peels means bringing an excellent natural product into your daily life, capable of elevating the ordinary to the sublime with its unique character.
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