Bergamot Oil
Bergamot (scientific name: Citrus medica L. var. sarcodactylis Swingle): When the fruit ripens, the carpels separate, forming slender, curved segments that resemble fingers, hence the name "Buddha's Hand." It is an evergreen shrub or small tree, reaching over ten feet in height, with hard, sharp spines about 6 cm long at the base of the stems and leaves, and new branches that are triangular in shape. The leaves are simple and alternate, oblong, with transparent oil glands, extracted from the peel. The oil is light, delicate, and fresh, somewhat similar to orange and lemon, with a hint of floral scent. The main production areas are Italy and Morocco. Bergamot oil is derived from the peel of a type of bitter orange tree, originally native to India, which is why it is named "bergamot." It is also produced in China and Italy. In terms of efficacy, there are some differences in aroma and composition depending on the variety grown in different regions. The true bergamot essential oil available on the international market is extremely scarce. The Italian bergamot is actually the "Bergamot orange," which is more abundant in production and contains linalyl acetate, limonene, terpineol, etc. Chinese bergamot has a sweet taste with a slight hint of bitterness.