Caviar Lemon: trendy and stellar


A real new entry of Calabrian cuisine is the exotic “Limone Caviale” (Caviar Lemon), cultivated in our land, become a trendy food from the stellar price.

Calabria is not new to the presence of exotic fruits, ended up becoming identifying products thanks to a long history and the unattainable quality guaranteed to them by the land and by its particular microclimates.


Plants such as Cedar, Bergamot, Calabrian lime, some typical varieties of oranges and mandarins, the Annona Cherimola, are now part of the Calabrian agricultural landscape, as for centuries, even if their ancient exotic origin has been forgot.

Trendy and stellar like Russian Caviar

Over time, the arrival of new species has not ceased, such as the recent planting of “Goji” in the Piana di Sibari, where the famous “health berries” have seen their nutritional quality improve to the point of becoming the best in the world. “Goji” is the well known (Lycium barbarum, or Ningxia goji) chinese berry, native to Asia, which has been long used in traditional Asian cuisine. The fruits has recently become common in the West as health foods or alternative medicine remedies.

Another exotic plantation in Calabria: Goji

And in this same area, already known for the excellent quality of its citrus fruit, has recently made its debut “Limone Caviale” (Caviar Lemon), a new variety of citrus, surprising for its characteristics and price. The price is simply stellar!

This is also called the Finger Lime (Microcitrus australasica, Limone Caviale or Caviar Lemon), literally a “Finger Lemon” because of the almost cylindrical shape of the fruit, more commonly called “Caviar Lemon” or “Citrus Caviar”, name suggested by the pulp composed of a myriad of spheroidal vesicles of juice, which are broken by chewing and that resemble the caviar in an incredible way.

White, red, pink, green, with an intense or more nuanced color, the small soft spheres of the Finger lime are intriguing with their intense spicy aroma to the creative minds of the chefs, ready to use them in the most imaginative dishes, where taste and aesthetic impact go hand in hand.

A cornucopia of colors

In short, it is the raw material for starred cuisine or luxury vegan, as also reveals the price per kilo, which revolves around 200 euros and makes it a fruit to be measured carefully, as if it were real Russian caviar.


Calabria, given the already consolidated citrus vocation of the Piana di Sibari, is an excellent candidate to achieve the best results in this new cuisine culture. This decidedly bizarre fruit, Finger Lime, comes from a small and thorny shrub from the eastern subtropical coastal area of ​​Australia, to be exact from the areas of Queensland and New South Wales, two lands characterized by an almost Mediterranean climate.

The fruits, with a characteristic oblong shape of 5-10 cm, sometimes slightly curved, have a smooth or slightly wrinkled skin with colors that, even in the pulp, go from green to brown, to reddish, to blue. It is not strange saying that this citrus is that with the widest color variation, among all other species present in Calabria.

The plant is continuously re-flowering, which guarantees a continuous fructification throughout the year.


As for the taste of the pulp, it is described as a mix between bergamot, grapefruit and lime, with notes of pink pepper, while the peel, usable grated in the kitchen and in pastry, gives a pleasant bitter note.

Caught in its environment

More than for natural consumption, Finger lime is in fact particularly suitable for gastronomic preparations, to which it confers taste and beauty without renouncing significant nutritional values: in fact it boasts antiseptic properties, promotes digestion, is refreshing, diuretic and provides good quantities of vitamin C, B6, folic acid and potassium.

In short, “Limone Caviale” is a a fruit of great versatility, capable of seducing even the most demanding gourmets.

Bergamot: Our quality brand


SMAF Associates LTD operates in the Bergamot sector as a national and international “Supplier”. Our activity towards the Bergamot starts from a long experience in the agricultural products market, in the buying, selling, import-export, logistics, sea-to-sea and land transport, insurance and customs issues. We also sell the Calabrian BERGAMOT DERIVATIVES: essence, debris, puree and juice.

Our quality brand protects the ORIGINAL BERGAMOT OF CALABRIA, a citrus fruit whose worldwide cultivation is concentrated mostly in Italy (about 90%), in the province of Reggio Calabria.

The presence of liaison offices in Calabria ensures us a strategic position for the supply and distribution of this good. We are the privileged interlocutor for the World of Commercial Catering and Collective Food, the HORECA sector and all the business forms that need a high level of quality about Bergamot as well as a constant and customized quality standard.

Boxes, ready to be loaded on the pallet

From our photos in this post, you can clearly understand how our quality brand offers the best fruit, coming from the real bergamot cultivation as rooted on the Ionian coast of Reggio Calabria, in the area from Villa San Giovanni to Gioiosa Jonica, on an area of about 1500 hectares, with a cultivation that makes 20,000 tons of fruit with an average of 100,000 kg. of essential oil.

In this place, Bergamot is mainly cultivated in alluvial and clayey limestone fields, where a greater yield of essential oil is obtained. The best fields are those located in hilly areas not subject to frost and exposed to good sun-lighting. In fact, bergamot is very sensitive to thermal swings and can be damaged if the temperature drops below 3 ° C or rises too much; it also needs frequent irrigation.


Of the bergamot are known three cultivars (typologies):

Castagnaro: The fruit is glossy, medium-thick peel. The fruit harvest begins in November. The tree is good height and has large leaves with a lanceolate geometry.

Feminine: The fruit is spherical with a thin skin. The fruit harvest begins at the end of October and the tree grows quickly but with little height. It is a plant little long but premature and has medium growth leaves with a lanceolate geometry.

Fantastic: The fruit is globe shaped, the plant has good height, it is rustic and has larger leaves than other cultivars. Harvesting of fruits takes place in November-December.


Use in cosmetics: Bergamot has a delicate and persistent aroma, which is an excellent scent even by itself.

Nobody could imagine that our perfumes come from these boxes

Nevertheless, along with other citrus essential oils it contributes to fix the bouquet of perfumes by transmitting to cosmetics an indefinable sweetness and exquisite freshness.

It is well-known that essential bergamot oil, thanks to its freshness, is the basic ingredient not only of classic Cologne water but also of many other delicate perfumery products, compositions such as “Chypres” and “Fougères”, of modern basis of fantasy, cosmetics and soaps, etc.; to scent soaps it must be used with caution given its low stability with alkalis.

Other aromatic uses: Bergamot derived pectins can be used for jams or, conversely, for aromatizing tobacco pipes, candies, tea, etc..

In recent years, essential bergamot oil has been used with great success in suntans, thanks to the presence of photodynamic substances (furocumarine or psoralen) known for their ability to stimulate melanogenesis.

Medicinal or herbal use: Essential oil is a potent antiseptic, but unlike phenol, it is not smelly or caustic.

It is antiseptic to urinary, digestive and respiratory tracts.

The strenght of fruit

On a nutritional level, bergamot (or lemon) juice, with the weak acids contained in it (acetic, malic, citric, tartaric acids…), gives rise to the production of carbonates and carbonate alkaline (potassium and calcium above all), which in addition to promoting intestinal calcium absorption, contribute to maintaining the alkaline reserve.


Vitamines: For the vitamin C, Bl and B2, P and vitamin A and E content in juice and flavedo, bergamot can be considered a fruit with good vitamin content; therefore, it is useful in bone disorders due to altered calcium absorption, teething disorders, collagen pathologies, muscular weakness or even neuromuscular hyper-excitability, cardiac heretism, iron deficiency anaemia, hepatic congestion and various diseases with impaired vessel permeability.

The essential bergamot oil (which today is used at an average dose of 1-2 drops per day, away from meals, diluted in water or in a teaspoon of honey or in pearls) stimulates appetite and liver and pancreatic functions.

It is useful in cholecystitis, in tachycardia and arterial hypertension: it is locally useful in stomatitis, gingivitis and pharyngitis; it is an intestinal, disinfectant and astringent pesticide. It is balsamic in the respiratory tract. It acts in a tonic and antidepressant way on the psyche.

Essential oil can be used in the field of herbal medicine as an aroma therapy support, with neuro-sedative and antidepressant functions and as a adjunct to psoriasis and vitiligo therapies.