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Their segments are also loose and divide with ease. Members of the mandarin orange family are all loose skinned; they vary in flavor from sweet to tart-sweet. Bitter oranges, the most well-known of which are the seville and the bergamot, are -- as their name implies -- are too sour and astringent to eat raw. Instead, they're cooked in preparations such as marmalade and bigarade sauce. Bitter oranges are also greatly valued for their peel, which is candied, and their essential oils, which are used to flavor foods as well as some liqueurs, such as curacao. Most of the bitter orange supply comes from Spain.