Capers
Capers
Capers (/ˈkeɪpərz/), scientifically known as Capparis spinosa, are a type of edible flower bud that are often used in cooking for their unique flavor.
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
Capers are small, round, and dark green in color. They are harvested from a shrub known as the caper bush, which is native to the Mediterranean region. The buds are picked before they can bloom into flowers, and are then dried and often pickled in salt or vinegar.
Culinary Uses
In cooking, capers are known for their tangy, lemony flavor. They are a common ingredient in Mediterranean cuisine, particularly in dishes from Italy and Greece. They are often used in salads, pasta dishes, and sauces, such as tartare sauce and piccata sauce.
Health Benefits
Capers are rich in antioxidants and have anti-inflammatory properties. They are also a good source of vitamins and minerals, including vitamin A, vitamin K, niacin, and riboflavin.
Related Terms
- Caper bush: The shrub from which capers are harvested.
- Caper berries: The fruit of the caper bush, which are larger than capers and have a milder flavor.
- Pickling: The process of preserving or extending the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.
External links
- Medical encyclopedia article on Capers
- Wikipedia's article - Capers
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