_Bitter Orange Peel_; F. _Ecorce ou Zestes d’Oranges amères_; G.
_Pomeranzenschale_.
=Botanical Origin=—_Citrus vulgaris_ Risso (_C. Aurantium_ var. _a
amara_ Linn., _C. Bigaradia_ Duhamel).
The Bitter or Seville or Bigarade Orange, _Bigaradier_[484] of the
French, is a small tree extensively cultivated in the warmer parts of
the Mediterranean region, especially in Spain, and existing under many
varieties.
Northern India is the native country of the orange tree. In Gurhwal,
Sikkim, and Khasia there occurs a wild orange which is the supposed
parent of the cultivated orange, whether Sweet or Bitter.
The Bitter Orange reproduces itself from seed, and is regarded, at
least by cultivators, as quite distinct from the Sweet Orange, from
which however it cannot be distinguished by any important botanical
characters. Generally speaking, it differs from the latter in having
the fruit rugged on the surface, of a more deep or reddish-orange hue,
with the pulp very sour and bitter. The peel, as well as the flowers
and leaves, are more aromatic than the corresponding parts of the Sweet
Orange, and the petiole is more broadly winged.
=History=—The orange was unknown to the ancient Greeks and Romans;
and its introduction to Europe is due to the Arabs, who, according to
Gallesio,[485] appear to have established the tree first in Eastern
Africa, Arabia, and Syria, whence it was gradually conveyed to Italy,
Sicily, and Spain. In the opinion of the writer just quoted, the bitter
orange was certainly known at the commencement of the 10th century to
the Arabian physicians, one of whom, Avicenna,[486] employed its juice
in medicine.
[484] From the Basque “bizarra” = beard (Rice, _New Remedies_, 1878.
231), or from the Sanskrit Bijouri.
[485] _Traité du Citrus_, Paris, 1811. 222.
[486] _Opera_, ed. Valgrisi 1564. lib. v. sum. 1. tract. 9. p. 289.—The
passage, which is the following, seems rather inconclusive:—“ ... succi
acetositatis citri et succi acetositatis citranguli.”
There is strong evidence to show that the orange first cultivated in
Europe was the _Bitter Orange_ or _Bigarade_. The orange tree at Rome,
said to have been planted by St. Dominic about A.D. 1200, and which
still exists at the monastery of St. Sabina, bears a _bitter_ fruit;
and the ancient trees standing in the garden of the Alcazar at Seville
are also of this variety. Finally, the oranges of Syria (_ab indigenis_
Orenges _nuncupati_) described by Jacques de Vitri, Bishop of Acon
(_ob._ A.D. 1214) were _acidi seu pontici saporis_.[487]
The Sweet Orange began to be cultivated about the middle of the 15th
century, having been introduced from the East by the Portuguese. It has
probably long existed in Southern China, and may have been taken thence
to India. In the latter country there are but few districts in which
its cultivation is successful, and the Bitter Orange is hardly known at
all. The name it has long borne of _China_[488] or _Portugal Orange_
indicates what has been the usual opinion as to its origin. It probably
alludes more exactly to a superior variety brought about 1630 from
China to Portugal.[489]
One of the first importations of oranges into England occurred in A.D.
1290, in which year a Spanish ship came to Portsmouth, of the cargo of
which the queen of Edward I. bought one frail of Seville figs, one of
raisins or grapes, one bale of dates, 230 pomegranates, 15 citrons, and
7 _oranges_ (“_poma de orenge_”).[490]
=Description=—The Bitter Orange known in London as the _Seville
Orange_ is a globular fruit, resembling in size, form, and structure
the common Sweet Orange, but having the peel much rougher, and when
mature of a somewhat deeper hue. The pulp of the fruit is filled with
an acid bitter juice. The ripe fruit is imported into London; the
peel is removed from it with a sharp knife in one long spiral strip,
and quickly dried, or it is sold in the fresh state. It is the more
esteemed when cut thin, so as to include as little as possible of the
white inner layer.
Well-dried orange peel should be externally of a bright tint and white
on its inner surface; it should have a grateful aromatic smell and
bitter taste. The peel is also largely imported into London ready
dried, especially from Malta. We have observed it from this latter
place of three qualities, namely in elliptic pieces or quarters, in
broad curled strips, and lastly a very superior kind, almost wholly
free from white zest, in strips less than ⅛ of an inch in width, cut
apparently by a machine. Such needless subdivision as this last has
undergone must greatly favour an alteration and waste of the essential
oil. Foreign-dried orange peel fetches a lower price than that dried in
England.
=Microscopic Structure=—There is no difference between the tissues of
this drug and those of lemon peel.
[487] Vitriaco, _Hist. orient. et occident._ 1597. cap. 86.
[488] Hence the Dutch _Sinaasappel_ or _Appelsina_ and the German
_Apfelsine_.
[489] Goeze, _Beitrag zur Kenntniss der Orangengewächse_, Hamburg,
1874. 29.
[490] _Manners and Household Expenses of England in the 13th and 15th
centuries_, Lond. (Roxburghe Club) 1841. xlviii.
=Chemical Composition=—The essential oil to which the peel of the
orange owes its fragrant odour, is a distinct article of commerce, and
will be noticed hereafter under a separate head. The other constituents
of the peel probably agree with those of lemon peel. The substance
mentioned under the name of _Hesperidin_ (p. 116) particularly abounds
in unripe bitter oranges.
=Uses=—Bitter orange peel is much used in medicine as an aromatic tonic.