Caper (Kiari, Kabra)

Capparis spinosa, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. Caper grows wild in the Mediterranean and is cultivated in Spain, France, Italy, Greece, Algeria, Cyprus, and Iran. Caper is the green, dried bud of an unopened flower.
The salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries.

Culinary uses:
They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. It is added to cold dishes of fish, meat, and vegetables.
In the United States and northern Europe, it is served as a garnish for cold fish, roasts, and salads, as a spread, and added to pickles and relishes. Capers are also used to add tartness to the curried dishes of northern India.

Medicinal uses :
Capers have been used to aid digestion, prevent diarrhea, and increase appetite. In India, they were used as a traditional treatment against scurvy.

Flavour :
Caper has a sharp fermented bitter taste.

Other names :

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