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In this citrus comparison of March 2026 I compare Bergamot, Combava, Pursha, Chinotto sour orange, but I focus mainly about the first with tips related to food uses. Bergamot (C. bergamia) is a very local citrus from Calabria that has been rediscovered for food uses by italians in the last years. It has been grown for the last 300 years, mostly because of the perfume industry: Eau de Cologne is based on its peel extract. Recently it gained a lot of interest because of studies and media coverage about health benefits lowering weight and colesterol. This fame created mislabelling it with Combava (C. hystrix) citrus that I show and compare to it here. Apart from that I show some common food products based on it, becaming popular nowadays in Italy. Some recent scientific genetic analysis point out that Bergamot (C. bergamia) is probably an hybrid between the Roman sweet limetta (C. limetta) and an unknown bitter orange variety (C. aurantium). I have tasted that variety years ago, but I have found a close relative that is Pursha (C. limetta) to compare with and I took in the comparison even Chinotto (C. myrtifolia) that is a dwarf variety of sour orange (C. aurantium). I compared even the pretender Combava (C. hystrix) that has a completely different range of taste but is very famous for food uses too (that is another story to search about if you like). The comparison has some interesting outcomes! In the end there is the tasting of two different homemade liquors based on bergamot extract (similar to Limoncello style spirits but with completely different taste closer to herbal bitters); feel free to ask more about recipes in case. In the end there is even a guest star juiced in a previous video to experiment with. My hint is to search about scientific studies on Citrus bergamia and to visit the consorziodituteladelbergamotto website if more curiosity arise about this particular variety.