Caper
Open and withered Caper flower, bottom left a bud
The Real caper ( Capparis spinosa), also known as Caper Bush, is a plant from the family of caper plants ( Capparaceae ). It is native to southern Europe and virtually the entire Mediterranean region.
The Caper (Greek κάππαρις kapparis " caper ", " Kaper" > capparis Latin > French CAPRE ) is the pickled flower bud of this species. Capers have been used since ancient times as a zesty cooking ingredient, but were also regarded as a remedy and aphrodisiac.
Description
Caper shrubs thrive in dry environments. The pea-sized buds grow on stalks from the leaf-axils of the branches. Her delicate, white -purple flowers open only once for a short time from morning to noon.
Use
The closed buds are harvested in the spring by hand and are inedible raw. You are first withered one day and then placed in brine and vinegar. This produces capric acid and glucosinolates which give the capers her spicy- spicy flavor.
Capers should be closed, his olive green to bluish green and as small as possible. Major growing areas are, inter alia, the South of France and the Aeolian Islands. This is especially true for Salina, where every year the first weekend in June, a " caper Festival" ( Sagra del cappero ) takes place.
In France, capers are divided by size into different classes:
- " Nonpareils " (4-7 mm, the smallest and taste without equal, French: " nonpareil " )
- "Surf Ines " ( 7-8 mm )
- " Capucines " (8-9 mm)
- " Capote " (9-10 mm)
- " Fines" (12-13 mm),
- " Mifines " and
- " Hors calibres " ( "Communes ", 13-15 mm)
Mostly as a side dish or tapas also about two inches large caper berries are mainly used in Spain and the Arab world - and capers or caper berries called - served. You how to load the buds in vinegar or oil. With them also apply to the smaller specimens ( " Fino " ) as better quality.
On the Greek islands of Santorini and Rhodes and Cyprus are also pickled capers and salt leaves, so the leaves of the caper shrub, a culinary specialty.
As a " substitute for capers " are sometimes used in Germany in Pickled flower buds of various plants: Marigold, Nasturtium, Celandine ( fig root ).
Courts
Capers are hot dishes usually only added to the end because volatilize some ingredients in heat rapidly. Salted capers, as they are preferred in the Italian and Spanish cuisine its authentic flavor due, must be soaked in water before. Because of their very special taste other spices should come only economical for use.
The most famous dishes with capers are the Italian Vitello tonnato, spaghetti alla puttanesca, the meatballs and the steak tartare.
History
An early detection of capers comes from the Jordanian Tell es - Sa'idiyeh, where, in a bowl charred caper buds were found in an Early Bronze Age building on the lower hills, which had fallen victim to a fire. The short opening time of the caper flower is the reason why in the Old Testament of the Bible, the caper is used as an image for the transience of the world ( Koh 12.5 LUT).
Capers were done before around 6750 years ago on the territory of modern Turkey in the food and also detected in 7800 years old pots from today's Syria. No later than 1100 BC capers were also used in Cyprus ..
Pictures
Pickled capers
Illustration
Bloom with buds and leaves
Habit