What is capers. A look from different points of view.

The use of capers as an exquisite seasoning has been known since ancient times. They are buds of a fairly common in the warm places of the plant capers, 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 the dishes with capers acquire a more "noble sound".

What is capers in terms of botany

Cappers (Capparis) is a common heat-loving plant belonging to the Capperidaceae family, although some sources refer to it as a family of cabbage (Brassicaceae).

The genus of capers has more than three hundred species, among which there are perennial herbs, half-shrubs, shrubs and vines. In the wild, it occurs throughout the Mediterranean, in India, Central Asia, the Crimea, and the Caucasus. Cultivate it in Italy, France, Spain and Algeria.

Capersnik is amazingly beautiful, and at the time of its lush bloom is able to determine the impression of the landscape. His flowers, reminiscent of an orchid, are painted white, tender pink, or scarlet. The famous Iranian desert Deshte Kevir (which means "capers sands") during the flowering of the capers is painted in red.

In the Caucasus and in the Crimea, the capers are spiky (Capparis spinosa), all summer covered with unusual white flowers.

The season of collecting buds lasts from late spring to early autumn. Buds are collected manually several times during the summer. 10-15 days - the period during which bushes are covered with new buds.

For a season from one kapersnik (depending on his age) they collect from 0.5 to 3 kg of buds.

What is capers from the point of view of home breeding?

Capers are rarely grown at home, although they are very unpretentious and in countries with a cold climate they can be planted as an ampel plant.

In many respects this is due to the fact that the capers are quite a mighty 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 satisfied with a pot of small diameter (16 cm). A person who has gained strength can be transplanted into the ground, and the house of his descendants, obtained with the help of layers, can be planted.

What is capers in terms of cooking

The buds of the capers are picked, sorted by size (the size of the capers affects their cost), then a few days they are dried in the shade. Prepared in this way buds are salted or marinated, placing in acetic-salt or oily-salt solution. In the Mediterranean capers salted "dry", pouring salt.

After three months the buds reach their readiness. They decrease in size and become dark green in color. Ready-made capers acquire a piquant taste, for the description of which the words "sour-salty, sharp, tart" are suitable.

Capers are widely used in Mediterranean cuisine as a spice, which determines the final taste of the dish. They are usually 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 gets sophistication. Particularly successful is the combination of capers with black olives and tomatoes.

Dishes with capers should not be subjected to prolonged heat treatment, because when heated, essential oils evaporate and spices lose their taste qualities.

What is capers in terms of medicine

Capers are useful. They contain a large amount of vitamin C and vitamin P (routine), which allows you to recommend capers as a fortifying agent.

The chemical composition of the buds has not been studied to the end and, taking into account the diversity of existing species, it is not correct to accurately characterize the effect of capers on the human body.