The use of capers as a gourmet seasoning has been known since ancient times. They represent the buds of the caper plant, quite common in warm places, pickled or salted according to a special recipe. This is one of the most interesting spices used in cooking.
A feature of capers is the ability to significantly change the taste of food, in other words, they are positioned as a corrective spice. It is believed that dishes with capers acquire a more "noble sound."
What are capers in terms of botany
Caperberry (Capparis) is a common thermophilic plant belonging to the Caper family (Capparidaceae), although some sources refer it to the Brassicaceae family.
The genus of capers has more than three hundred species, among which you can find perennial grasses, shrubs, shrubs and vines. In the wild, it is found throughout the Mediterranean, in India, Central Asia, Crimea, and the Caucasus. Cultivate it in Italy, France, Spain and Algeria.
The caper is surprisingly beautiful, and at the time of its lush flowering is able to determine the impression of the landscape. Its flowers, resembling an orchid, are painted in white, pale pink, or scarlet. The famous Iranian desert Deshte Kevir (which means "caper sands") is painted red during flowering of the caper.
Prickly caper (Capparis spinosa) is widespread in the Caucasus and Crimea, covered with unusual white flowers all summer.
The harvest season lasts from late spring to early fall. The buds are harvested manually several times during the summer. 10-15 days - the period during which the bushes are covered with new buds.
During the season, from one caper (depending on its age) from 0.5 to 3 kg of buds are collected.
What are capers in terms of home breeding
Capers are rarely grown at home, although they are very unpretentious and in countries with a cold climate they can be bred as an ampelous plant.
This is largely due to the fact that caper is a rather powerful shrub, for example, the root of an adult specimen can reach fifteen meters. But it grows very slowly and for a long time can be content with a pot of small diameter (16 cm). A pet that has gained strength can be transplanted into the ground, and his descendants obtained using layering can be settled at home.
What are capers in terms of cooking
The caper buds are collected, sorted by size (the size of the capers affects their value), then they dry for several days in the shade. Prepared in this way, the buds are salted or pickled, placed in acetic-salt or oil-salt solution. In the Mediterranean, capers are salted dry, sprinkled with salt.
After three months, the buds are ready. They decrease in size and turn dark green. Ready-made capers acquire a piquant taste, for the description of which the words are suitable: sour-salty, spicy, tart.
Capers are widely used in Mediterranean cuisine as a spice that determines the final taste of a dish. Usually they are ground and mixed with salt or other seasonings. With their help, the taste of soup, sauce, fish, beef and poultry can be improved. Vegetable salad with capers gains sophistication. Especially successful is the combination of capers with black olives and tomatoes.
Dishes with capers should not be subjected to prolonged heat treatment, since when heated, essential oils volatilize and spice lose their taste.
What are capers from a medical point of view
Capers are useful. They contain a large amount of vitamin C and vitamin P (routine), which makes it possible to recommend capers as a firming agent.
The chemical composition of the buds has not yet been fully studied and, taking into account the diversity of existing species, it does not seem to accurately characterize the effect of capers on the human body.