A Taste of Bergamot

While travelling on scented adventures across the globe I distinctly recall the uplifting properties that a rind of bergamot tucked in my pocket for difficult moments imparted on my nausated self. A brief whiff of its aromatherapeutic properties was my lucky charm to aliviate the stress of traveling and make me focus. It was only much later I learned that it was the traveller of travellers, Christopher Columbus, who first brought the tree to the Caribbean, where it was popularly used in voodoo rituals to protect against misfortune and that it's still used in in hoodoo rootwork, to control or command individuals!

Antonio Familiari, an 80-year-old former school teacher who tends bergamot groves off Calabria's coast in Italy is definite on the subject:"The bergamot is an intelligent creature. Its arrival in Calabria is shrouded in mystery, and even though it grows elsewhere, only in this area does it give us the essential oil", while his nails claw on a bergamot releasing the little stream of droplets that posses a soft orange undertone under the lemon sharpness. Ezio Pizzi, a 62-year-old former lawyer who returned to his family's bergamot plot after his father died a decade ago is equally enthralled by the fruit: "When I think about the possibilities for bergamot fruit, I get goosebumps." On the outskirts of Reggio di Calabria, Francesco Crispo, director of the state-founded Consortium of Bergamot Growers, has a plan for a 1,500-square metre, seven million-euro institute of perfumery.
But apart from the established role of bergamot in perfumery, is there some way of utilizing this heavenly scent into something that combines the aromatherapeutic with the gluttony? As in food and drink?

The stimulating and pleasantly refined aroma of bergamot has always been a companion in my black tea, in the form of beloved Earl Grey, possibly the best-known incarnation for most people. Its distinctive flavour and aroma derives from the addition of oil extracted from the rind of the bergamot orange; the name on the other hand derives from the 2nd Earl of Grey, British Prime Minister (1830-1834) and author of the Reform Bill of 1832, who reputedly received the aromatized tea and the recipe as a diplomatic gift by a Chinese nobleman who thus thanked him for saving his life. History proves otherwise, but that shouldn't deter you from enjoying a full cup nevertheless! Twinings, one of the loose leaves black tea brands I buy out of tradition, still has the emblem of the Earl on their nostalgic, metallic canisters. Their newest addition Lady Grey is a little pale for my tastes, but you might like it. Fortnum & Mason has a superior Earl Grey blend in their loose leaves tins and is a purchase that won't break the bank. Clearly the many drinkers of Earl Grey have been enjoying this rich, elegant richness above all else and one of the loveliest blends you can try is Adagio Earl Grey Bravo (or Aristocrate), while I also like the balanced approach of Upton Teas Earl Grey Ceylon Select. Perhaps the best novel idea I can give you is to actually ice the tea and drink it for refreshment in the summer: much more invigorating and satisfying than plain black tea with lemon!

Yet bergamot has other uses in flavourful incarnations, even though the fruit is inedible, prompting the owner of this small garden on Zante island to proclaim on this funny placard on his midget trees "they're bergamots, not lemons", to deter poachers from cutting off the fruit to use in their kitchen.

One of the loveliest and easiest ideas is to aromatize a white liquor with the washed, peeled rind. Just peel the fruit, remove the white underside, cut in small rolls and press them inside the neck of a bottle of alcholic drink. Leave them be for a couple of weeks and you will see. The idea is not drastically creative, as Triple Sec has been using citrus essences on a base of brandy distillation to act as a digestif for decades. But it's good to expand. The idea works well with Italian Grappa as well as Vino Greco and I have personally used it with good results in light white rum and local ρακί/raki. The resulting potion can be used in cocktails, imparting a delicately bitter fruity flavour.

The most traditional and devilishly tempting proposition of them all however is the Greek Bergamot spoonful treat: a single spoonful of candied fruit dessert that is served on very small crystal plates and chased down with an icy cold glass of water. The flavour is so concentrated and intense that you won't need another one. And although it's so full of sugar it has no fat whatsoever, rending it a very healthy dessert. You can buy them ready-made, but they're breezily easy to make, so here is a handed-down recipe.

Recipe for Bergamot Spoonful Sweet
You will need:

7 fresh bergamots
white sugar, as much in weight as the bergamots
water
juice of 1 lemon
1 and 1/2 cup of water for the final boil
juice of 1/2 lemon for the final boil
toothpicks
clean, boiled jar with tight-fitting lid

1. Wash the bergamots, wipe and using a kitchen scrub pad scrub until outer becomes bright yellow.
2. Cut a little off the top and the bottom and score with a sharp knife into three or four parts. With the tip of the knife, remove the skin and throw away the inner part. Remove as much white pith from the bergamot peels as possible, because it's very bitter.
3.Pick the rolls of rind and roll them securing them with the toothpicks. Place them in a large saucepan and cover them in water.
4. Bring to boiling point for 2 – 3 minutes. Remove the water and substitute with fresh. Repeath Step 4 for 3-4 times. This can be done on consecutive days or on the same day to remove some of the bitterness. The more diaphanous the water becomes, the less bitter it has got.
5.On the last boiling procedure empty hot water, add fresh cold water and the juice of 1 lemon. Put them again to boil for 10 minutes. Remove from stove and leave until the water cools. Drain them and put them on the pot again.
6.Now add the sugar and the water. Leave them for half an hour and then boil. Lower heat to medium for 15 minutes. Remove from heat and leave for a while.
Bring the bergamots again to a boil, simmer for about an hour, or until the liquid becomes clear and thick (You'll know it's ready when it forms "set" droplets that leave the spoon reluctantly when dropped). Finally add the other lemon juice, stir and leave to cool completely.
7. Place the fruit in clean jars with a lid, close tightly and place them upside down for a couple of minutes. You can keep them in a cupboard for a year.


Related reading on PerfumeShrine: the Bergamot Series, Aromatic Cuisine (scented escapades in the kitchen)

Photos copyright by PerfumeShrine and via Gayot.com

A most obscure Guerlain! "Guerlain Marie Claire"~fragrance review

There was a time when Guerlain had an honestly more daring approach to everything they did. Daring in not being condescending to their audience; daring in presenting something that recalled more "barbarian" approaches which challenged the tastes of the times instead of going with the flow; daring in that they ventured into presenting something for the readers of a very popular magazine, which managed to be a thing of beauty and not some liquid complaisant trash for juvenile air-heads.

In 1996 Guerlain created a limited edition feminine fragrance for the readers of French edition of Marie Claire, simply called... "Marie Claire". A discerning collector with whom I am in correspondence sent me some to try it out and it was a revelation smelling it and comparing it to more current tastes running the gamut in the brand's offerings. Simply put Marie Claire is a "fleurs blanches" type of fragrance, a white florals sonata that is a throwback to 1948. Why 1948? Because this is when Fracas by Robert Piguet came out, a fragrance of such a dedicated following that it shows no signs of abating. The almost brutal approach of Germaine Cellier (1909-1976) in instisting on short formulae, which targeted bull's eye, manifested itself into creating the most ebullient, the most expansive and the most complacent tuberose in existence; a fragrant labrosone typhoon for women with personalities that announce their arrival from two blocks away. One almost expects a military band with euphonia trumpeting coming marching on at any minute!

Guerlain's Marie Claire is taking a page off that book and dresses it in the dusky, fetish-clad in vinyl skin of tuberose and what seems like jasmine-y ylang ylang to render an interpretation of that effect of glaring luminosity and abysmal darkness. And all that, just imagine, at the height of the popularity of L'Eau d'Issey and all those oceanic scents that acted as chastity belts for modern Victorians! The base of Guerlain Marie-Claire seems to be earthy, vetiver-rich, a memento of dry Guerlain bases from Djedi onwards; it has the caliginous ambience of a basement where dead bodies are slowly decaying over which a garden with the most dramatic flowers is growing nevertheless as a red herring.
What I was completely struck by is the awesome radiance of the fragrance which emitted its strong emanations even before spraying it and by the prolonged evaporation which lasted for days on a blotter which I used, remaining true to the very end. What can I say? If Guerlain deemed a commercial commemoration to be so worthy of attention, I sure wish they'd do more of those.

NB. Guerlain Marie-Claire was in fact re-issued in 1999 under the name Belle Epoque in the long fluted perfume bottle that is called "the umbrella bottle". 

Related reading on Perfume Shrine: Guerlain series

Pic "Bewegung" by Rudolph Koppitz

Online voting for Fifi awards has begun

Online voting for The 2009 FiFi Awards & Celebration officially opens at 12:01am EST tonight, April 27th, 2009. A complete list of this year's nominees can be found at:(Fifi My Space)
There's also a Facebook GiveAway for a chance to win a full size set of this year's FiFi Stars. You only have until April 29th, 2009 to enter your chance for the first round of prizes, so if you haven't yet, swing by and check out the details. Find the official rules at:Facebook FIFI giveaway)

Click the buttons below to cast your vote!

Fifi Awards finalist: what a joyful surprise!

It was my utter surprise and pleasure to see I made it to top 5 finalists at the 2009 FiFi Awards Nominees out of more than a hundred submissions from top venues! The article cited in the "Editorial Excellence in Fragrance Coverage" category is "Jean Claude Ellena is all about the Dirt!" and was submitted by my hard-working editor at Sniffapalooza Magazine, Raphaella Brescia Barkley, who believed in it from the start (and good thing too, as I wasn't even aware of the contest regulations and never submitted anything myself!) Can I say I'm overwhelmed? (Especially since I'm writing in a foreign language.)

The Editorial Excellence in Frgrance Coverage (Blog category) is an historic appreciative gesture on the part of The Fragrance Foundation for the quality work that is being conducted on online venues, legitimising them as editorial vehicles. My congratulations to all the winners, sincere thanks to the Fragrance Foundation panel and it's wonderful to belong to such an interesting community!

You can read my article on this link and see the full list of finalists here.

And to celebrate the happy occassion and thank my loyal readers, may I extend a lucky draw for a 10ml decant of my favourite fragrances of all: Jubilation 25 by Amouage! (Draw is open till 30th of April, midnight)

Disclaimer: the scent was bought on my own hard-earned cash!

The Galaxy Tastes of Raspberries and Smells of Rum

Apparently the unifying logic of the Universe has a sweet n' sour tooth! Ethyl formate, which gives raspberries their flavour and smells of rum, has now been found in deep space, the center of our galaxy. Scientists from the Max Planck Institute for Radio Astronomy in Bonn, were searching for evidence of amino acids ~and consequently evidence of the building blocks of life~ in a giant dust cloud at the heart of our Milky Way when they came up with the surprising discovery.

Amino acids found in interstellar space can be said to be astrobiologists' Holy Grail because amino acids are the building blocks of proteins (critical for complex life to exist anywhere in the universe); a fact which would therefore indicate the possibility of emerging life on other planets after being seeded with the molecules.
In 2008, astronomers Arnaud Belloche and Robin Garrod almost managed to come across amino acids in space when they discovered amino acetonitrile, a molecule that can be the building block of aminoacids and consequently proteins. Previously, astronomers had detected a variety of large molecules, including alcohols, acids and chemicals called aldehydes. Those chemicals form when pre-existing chemicals on dust grains, such as ethanol, link together to make more complex chains. But recent discoveries suggest the molecules are as large as the simplest amino acid, glycine, which is heartnening.

The astronomers used the IRAM telescope in Spain to shift through signals and electromagnetic radiation emitted by Sagittarius B2, a dust cloud around a newborn star at the centre of our galaxy. Failing to locate any aminoacids, they nevertheless came across ethyl formate, a chemical responsible for the flavour of raspberries. But ethyl formate has another distinguishing quality that ties it with scent ~it smells of rum! Talk about boozy -inspired creation! Yet evidence for the deadly chemical propyl cyanide was also present in the same cloud, making them the largest yet discovered molecules in deep space and food for philosophical thought around the duality of life and death; but perhaps that's fodder for another discussion.

In a witty quip Belloche replied as to whether the galaxy tastes of raspberries that: "[Ethyl formate] does happen to give raspberries their flavour, but there are many other molecules that are needed to make space raspberries!" Dr Belloche and his colleague Robin Garrod at Cornell University in New York have amassed nearly 4,000 distinct signals from Sagitarius B2, analysing about half of them so far. "We have identified around 50 molecules in our survey, and two of those had not been seen before" said Belloche. The results are being presented at the European Week of Astronomy and Space Science at the University of Hertfordshire.


News via Guardian.co.uk, pic Raspberries, Rubus ideaus L, after passive self-pollination (left and middle) and open insect pollination (right). (Photo by Jim Cane, Bee Research Institute, Longan, USA) via what-is-this.com