Bitter Oranges

Bitter oranges are not eaten raw; they are used for cooking and for flavour extracts. They are grown more for the flavour in their skins than for their juice.Varieties include Bergamot, Bigarde, Box-leaved, Curled-leaf, Chinotto, Seville, and Smooth Seville.

Substitutes

Equal portions of freshly-squeezed orange juice and freshly-squeezed lime juice.

History Notes

Bitter oranges originated as a hybrid between mandarin oranges and pummelos in China. Documented in China by 300 BC. Had reached Rome by 100 BC, and Japan by 100 AD.

Related entries

Other names

Scientific Name: Citrus aurantium

Latin: Pomum aurantium

Italian: Arance amare, Cetrangoli

German: Bitterorange, Pomeranzen

Spanish: Naranja agria

This page first published: Mar 15, 2004 · Updated: Jun 17, 2020.

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