Caper

From Wikipedia, the free encyclopedia

iCaper

Scientific classification

Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Order:	Caryophyllales
Family:	Capparaceae
Genus:	Capparis
Species:	C. spinosa

Binomial name

Capparis spinosa
Linnaeus, 1753

For Australian native Capparis spinosa ssp nummularia, see Caperbush.

For the literary genre, see caper story.

For the movie genre, see big caper movie.

A Caper (Capparis spinosa L.) is a biennial spiny shrub that bears rounded, rather fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant. The bush is native to the Mediterranean region, growing wild on walls or in rocky coastal areas throughout. The plant is best known for the edible bud and fruit which are usually consumed pickled. Other species of Capparis are also picked along with C. spinosa for their buds or fruits.

1 The plant
2 Culinary Uses
3 Medicinal Uses
4 History
5 Sources
6 References
7 External links

[edit] The plant

Capparis spinosa is highly variable in nature in its native habitats and is found growing near the closely related species C. sicula, C. orientalis, and C. aegyptia. Scientists can use the known distributions of each species to identify the origin of commercially prepared capers.^[1]^[2]

The shrubby plant is many-branched, with alternate leaves, thick and shiny, round to ovate in shape. The flowers are complete, showy, with four sepals, and four white to pinkish-white petals, many long violet-colored stamens, and a single stigma usually rising well above the stamens.^[3]

[edit] Culinary Uses

Salted capers.

Pickled Capers in a jar

The pickled and 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 used, and prepared similarly to the buds to be used as caper berries.

The buds, when ready to pick, are a dark olive green and about the size of a kernel of maize. They are picked, then pickled in a vinegar or vinegar and salt solution.

Capers are often enjoyed in cold smoked salmon or cured salmon dishes, salad, pizza, pasta and sauces. Capers are also sometimes substituted for olives to garnish a martini.

Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: Non-pareil (0-7 mm), surfines (7-8 mm), capucines (8-9 mm), capotes (9-11 mm), fines (11-13 mm), and grusas (14+ mm).

Caper berries can be substituted with unripe nasturtium seeds, which have a very similar texture and flavour when pickled.

[edit] Medicinal Uses

In Greek popular medicine a herbal tea made of caper root and young shoots is considered to be beneficial against rheumatism. Dioscoride (MM 2.204t) also provides instructions on the use of sprouts, roots, leaves and seeds in the treatment of strangury and inflammation.

[edit] History

The caper was used in ancient Greece as a carminative. It is represented in archaeological levels in the form of carbonised seeds and rarely as flowerbuds and fruits from archaic and Classical antiquity contexts. Athenaeus in Deipnosophistae pays a lot of attention to the caper, as do Pliny (NH XIX, XLVIII.163) and Theophrastus.

The caper-berry is mentioned in the Bible in the book of Ecclesiastes as "avionah" according to modern interpretation of the word.

[edit] Sources

Fragiska, M. (2005). Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity. Environmental Archaeology 10 (1): 73-82 Capparidaceae (alternative name for Capparaceae) in L. Watson and M.J. Dallwitz (1992 onwards). The families of flowering plants.

[edit] References

^ Fici, S (October, 2001). "Intraspecific variation and evolutionary trends in Capparis spinosa L. (Capparaceae)". Plant Systematics and Evolution 228 (3-4): 123-141. DOI:10.1007/s006060170024. Retrieved on 21 November 2006.
^ Inocencio, C, F Alcaraz, F Calderón, C Obón, D Rivera (April, 2002). "The use of floral characters in Capparis sect. Capparis' to determine the botanical and geographical origin of capers". European Food Research and Technology 214 (4): 335-339. DOI:10.1007/200217-001-1465-7. Retrieved on 21 November 2006.
^ Watson, L.; MJ Dallwitz (1992 onwards). The Families of Flowering Plants. Retrieved on 21 November 2006.