Caper, scientifically known as Capparis Spinosa L, is a tropical perennial bush that is popular for its white and at times pinkish white flowers and the buds. The flowers and buds, which are very high in sodium content along with iron and calcium, are generally pickled or salted which are some popular ways of preserving caper. Today, this perennial plant is mostly produced in the Mediterranean regions such as Turkey, Morocco, southeastern Iberian Peninsula and Pantelleria and Salina that are part of the Italian islands. Salted and pickled caper flowers, fruits/berries and buds are generally used as seasoning and garnishing in many recipes. The dark olive colored bud of this shrub is the main ingredient of many delicious Mediterranean recipes that use caper.
Caper has a history that dates back to 3000 BC, wherein it was mentioned as a part of food in the Sumerian cuneiform Gilgamesh, which talks about the great flood and ark legend. With its aphrodisiac properties, the plant has been mentioned even in the Bible in the book of Ecclesiastes. However, this shrub is believed to have originated in Asia, though it is abundantly grown in the Mediterranean countries such as Greece, Italy, and Turkey. Caper recipes have a predominant Greek influence. The term ‘capparis’ is believed to have originated from the name Cyprus and it is a well known fact that this Greek island is popular for caper.
Capers are known to have a sharp mustard-like peppery flavor and have many culinary uses. Some common uses are:
Some popular dishes that use caper are tartar sauce, tapenade, remoulade sauce and scalloppine.
Caper is an important ingredient in innumerable recipes, especially in the Mediterranean cuisine. Some popular caper recipes are:
There are other popular caper recipes as well, such as Fish stuffed with tapenade, Lush Tomato Salad, Caper Butter, Cheesy Meatballs with caper sauce, Chicken Deviled Eggs, etc.
Caper is popular and a common ingredient used in the Mediterranean region. However, there are other cuisines too that use this piquant ingredient. The cuisines that include caper recipes as part of their various courses are –
Caper not only has culinary uses, but also certain medicinal qualities. It is used as a carminative to help prevent formation of gas in the gastrointestinal tract. The root and leaves are known to have anti-carcinogenic properties, which help in controlling the risk of cancer. Even the rutin, quercetin and selenium present in capers are known to control cancer to a certain extent. However, people who are on a sodium-free diet should avoid caper.
Caper spurge that belongs to the caper family and has buds that look like caper should be avoided as they are poisonous. They cause nausea, paleness and irregular pulse, burning of mouth, dizziness, delirium and finally fainting.