Caper
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| Caper | ||||||||||||||
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| Missing image Capparis_spinosa.jpg Capparis spinosa | ||||||||||||||
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| Capparis spinosa Linnaeus, 1753 |
A Caper (Capparis spinosa) is a shrub from the Mediterranean region. It is best known for its edible buds and fruit which are usually consumed pickled.
Culinary uses
The pickled or salted caper bud (also called caper) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine. The grown fruit of the caper shrub is also available, prepared similarly to the buds, as caper berries.
The berries, when ready to pick, are a dark olive green and about the size of a kernel of maize. They are picked and then pickled in a vinegar and salt solution.
Capers are often enjoyed in cold smoked salmon or cured salmon dishes, salad, pizza, and pasta.
It was used in ancient Greece as a carminative.
Additional information
- Gernot Katzer's Spice Dictionary — Caper (http://www.uni-graz.at/~katzer/engl/Capp_spi.html)
- Caper factsheet (http://www.hort.purdue.edu/newcrop/cropfactsheets/caper.html) — NewCROP, Purdue University
Template:Plant-stubbe:Каперсы
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es:Alcaparro
fi:kapris
fr:Capparace
gl:Alcaparra
ja:ケッパー
nl:Kappertje
sl:Kapra
sv:kapris