Scientific Name: Citrus aurantium
Plant Family: Rutaceae
Occurrence: Bitter orange is native to Southeast Asia but has been widely cultivated in the Mediterranean region, the Middle East, Africa, and parts of the Americas. It thrives in tropical and subtropical climates.
Description: Bitter orange is a small evergreen tree with glossy green leaves and fragrant white flowers. Its fruit is round, orange in color, and has a thick, bumpy rind. Unlike sweet oranges, the fruit is tart and bitter, making it less commonly eaten fresh but highly valued for its aromatic peel and juice.
Flavor Profile:
Bitter orange has a sharp, tangy, and intensely bitter flavor with a strong citrus aroma. The peel has a slightly floral and spicy note, while the juice is sour and pungent. This bold flavor makes it ideal for enhancing culinary and aromatic applications.
Culinary:
Bitter orange is widely used in marmalades, where its natural bitterness balances the sweetness of sugar. The zest and oil from its peel flavor desserts, candies, and beverages. Bitter orange is a key ingredient in liqueurs like Grand Marnier, Curaçao, and Triple Sec. Its juice is also used in marinades, sauces, and traditional recipes such as mojo in Cuban cuisine and seviche in Latin America.
Background:
Bitter orange has been used for centuries in traditional medicine, particularly in Ayurveda and Chinese medicine, for digestive and respiratory health. In the Middle Ages, it was introduced to Europe by Arab traders and quickly became valued for its fragrance and culinary uses. Today, bitter orange continues to be prized for its diverse applications in food, beverages, and perfumery.
Chemical Components:
Bitter orange contains several aromatic and bioactive compounds, including:
