Caper

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Caper (KAY-per)

Caper (pronounced: /ˈkeɪpər/) is a perennial plant known scientifically as Capparis spinosa. It is best known for its edible flower buds, which are used as a seasoning, and the fruit, which is used for culinary purposes.

Etymology

The word "caper" comes from the Latin capparis, which was borrowed from the Greek kápparis. The origins of kápparis are unknown, but it may be related to the name of the island of Cyprus (Kýpros), where capers grow abundantly.

Description

The caper plant is a bush that can reach up to 1 meter in height. It has round, thick leaves and large white to pinkish-white flowers. The edible flower buds are usually harvested before they open.

Culinary Uses

Capers are often used in Mediterranean cuisine, especially in Italian and Greek dishes. They are usually pickled and used as a garnish or added to sauces, salads, and pasta dishes. The flavor of capers is tangy and somewhat similar to olives.

Health Benefits

Capers are rich in antioxidants and have anti-inflammatory properties. They are also a good source of vitamins and minerals, including vitamin K, vitamin A, and iron.

Related Terms

  • Capparis spinosa: The scientific name for the caper plant.
  • Pickling: The process of preserving or extending the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
  • Mediterranean cuisine: The foods and methods of preparation by people of the Mediterranean Basin region.

External links

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