Bitter orange, scientifically known as Citrus aurantium, is a type of citrus fruit from the Rutaceae family, distinct from the common sweet orange (Citrus sinensis) used in culinary recipes. Originating from Southeast Asia, it has spread through many parts of the world, especially the Mediterranean region, where it thrives in the temperate climate.
The fruit resembles a regular orange in shape but is smaller and often has a rougher, darker skin. The flesh of the bitter orange is sour and less juicy compared to sweet oranges. It is not typically eaten fresh due to its bitter taste but is widely used in culinary dishes, herbal medicine, and for extracting essential oils.
The scent profile of bitter orange is complex and aromatic. The essential oil, extracted mainly from the peel, emits a rich, tangy aroma with a distinct citrusy note tinged with a slight bitterness. This oil is highly valued in perfumery for its ability to blend well with other citrus and floral notes, providing freshness and a lively character to scents. It retains the invigorating zest of orange but with a more herbaceous, slightly spicy undertone. The bitterness adds depth and an edge to perfumes, making bitter orange an intriguing component in both traditional and modern olfactory compositions.