Although production of bergamot and its derivatives is comparatively small, its chemical composition and biological properties have been of great scientific interest and the oil is considered essential in many high-quality perfumes. There is also an increased demand for bergamot oil for food flavorings and gastronomy. A tribute to bergamot, covers all aspects of bergamot, from its historical and botanical origins, cultural practices, and transformation technologies to the use of its derivatives, possible contaminations, and biological activity. The book examines the chemical composition of bergamot in peel oils, leaf oils, juice, and fruits, extracted by various techniques—mechanical, distillation, and by supercritical fluids. It covers newly identified classes of compounds, limonoids and statins, describing the identification and assay of natural statins and the pharmacological activities of limonoids. It also discusses bergapten properties and its uses in cosmetics and medicine, as well as the use of bergamot in perfumery and in foods and beverages. The book concludes with a chapter reviewing the available data and global legislative status of bergamot as they relate to the safe use and trade of bergamot products.