Peel

Fruit

Peel

Peel of Bergamot is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. aromatic leaf, seed or root used to season rather than bulk. Handle by the moisture and perishability of bergamot: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. add tender leaves late; hard stems and seeds can go in early. Pairs with oils, stocks, salads, marinades. Cold product sears better—pat surfaces dry and do not crowd the pan.

Track this ingredient

Unit

Characteristics

Preparations

CookedFreshPrepared

Traits

Culinary FormFreshPrep DependentProduce PartSeasonalVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 43.5

Amount per 100 g

  • Total Fat 0.31 g
  • Saturated Fat 0.05 g
  • Trans Fat 0 g
  • Monounsaturated Fat 0.1 g
  • Polyunsaturated Fat 0.1 g
  • Cholesterol 0 mg
  • Sodium 5.05 mg
  • Salt 0.01 g
  • Total Carbohydrate 12.5 g
  • Dietary Fibre 4.1 g
  • Total Sugars 9.71 g
  • Complex / starch 1 g
  • Protein 0.77 g
  • Water 68.3 g
Detailed nutrients

Peel and rind are fibre-rich outer tissues with concentrated pigments.

History

Herb gardens and spice trades supplied bergamot for seasoning and medicine alike, including named peel portions.

Herb gardens and spice trades supplied bergamot for seasoning and medicine alike, including named peel portions.

Herb gardens and spice trades supplied bergamot for seasoning and medicine alike, including named peel portions.

An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.