According to some literature, there is historical data that supports the theory that the Bergamot is a hybrid cross between bitter orange "bigarade" - C. aurantium LIN (we have also found it described by some as a "small acidic orange") and true lime - C. aurantifolia CHRISM. Most often it is called Citrus bergamia - named after the region in Italy where it was first successfully cultivated. Considered to be in the Rutacaea family. According to Arctander, the trees are grafted on stubs of bitter orange trees, approximately 4.5 meters high with smooth oval leaves.

The oil is a greenish /yellow liquid with fresh, clear, lively odor, somewhat fruity and sweet. It is known to have approximately 300 components. The main being linalool and linalyl acetate the levels of which vary depending on the time of processing. One may note that the oil extracted from young fruit generally has a higher linalool content and that the linalyl acetate increases the same time the crop advances. It is interesting to note that the linalool content in Ivory Coast Bergamot oil is higher than Italian origin which may be due to the tropical climate (hot and humid), however, both origins have similar linalyl acetate contents.

Physio chemical properties usage in the aroma-therapy industry is currently interested in the following applications for the essential oil: Analgesic, antidepressant, antispasmodic, digestive, diuretic, laxative, stimulant. Furthermore it is understood to be a valuable treatment for cystitis and urethritis. The antiseptic qualities of Bergamot oil are valuable in the treatment of acne, oily skin, and skin infections. Fragrances: as a top note for perfumery, it blends well with citrus oils, lavender, neroli, jasmine, geranium, cypress, juniper and is often used in toiletries and colognes.

Extraction process includes a cold pressed (from the peels of the fruit of the bergamot tree - which are still hand-picked from the trees and processed in both Ivory Coast and Italy using pelatrice extractors.