Bergamot oranges are very different from more common "eating" oranges, with a yellowish-green bumpy rind over pale-yellow flesh that tastes extremely bitter. Yet what this fruit lacks in edibility, it more than makes up for with its aromatic fragrance, and the rind of the bergamot is used more often than the fruit.

Oil taken from the bergamot's fragrant rind can be used in countless culinary projects. The oil has a strong floral, woody, and citrusy scent with additional notes of coriander, pine, and rose, and can awaken the senses when incorporated into teas and baked goods; in fact, bergamot oil is most famously used to flavor Earl Grey tea.

Bergamot can also lend a rich, unexpected flavor to proteins like fish and steak, and you can even use the fruit's zest to spruce up custards and syrups, if you can find the oranges fresh. From chocolate truffles to ice cream, the rind of bergamot can quickly brighten recipes and complements other herbs and spices well.