bitter orange

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Related to bitter oranges: Citrus aurantium

bit·ter or·ange

(bit'ĕr ōr'ănj)
The fruit of Citrus aurantium; clinical reports suggest use as an antiviral, in treating gastrointestinal and dermatologic disorders. Some have used it as an appetite suppressant (after the ban on ephedra), but severe and frequent adverse effects have been reported (seizure, cardiovascular disorders).

bitter orange

A citrus tree, Citrus aurantium, whose oils are used in some cultures as an oral remedy for gastrointestinal conditions such as constipation or nausea. Bitter orange is commonly used in dietary supplements as an aid to fat loss and as an appetite suppressant.


Bitter orange can worsen cardiovascular disease and glaucoma.
Synonym: zhi shi

bitter orange,

n an essential oil, expressed from the fruit of the bitter orange
(Citrus aurantium), useful for treating colds and flu, constipation and flatulence, gum conditions, sluggish digestion, and stress.
References in periodicals archive ?
For the bitter orange marmalade, in a medium saucepan over medium heat, combine the bitter orange juice, sugar, and orange slices.
Spread some bitter orange marmalade onto each slice and set aside.
Made with the bitter oranges of Seville that arrive in winter, no marmalade with any other citrus fruit has that tangy, intensity of flavour where the sharpness of the fruit wins out over the sugar.
Another variation on the curacao theme, but with a base of fine cognac rather than grape spirit, flavoured with bitter oranges and matured in oak casks.
From succulent blackcurrants to the distinctive flavour of bitter oranges, Gabry offers a comprehensive range of Fruit Spread varieties which will appeal to the nutritionally conscious UK consumer looking for an innovative way to enjoy healthy fruit.
In the late 1850s, in the Scottish village of Paisley, a young grocer named James Robertson found himself with more bitter oranges on his hands than he could sell.
The spirits are infused with a century old family recipe of herbs and fruit, including assenzio gentile, anise, vanilla, rhubarb, ginseng and bitter orange.
Aperol--Originated in 1919 in Padova, Italy, the aperitif from Padua, Italy is infused with a blend of bitter orange peels, gentian, rhubarb and cinchona and various other herbs and botanicals.