Capers: A Culinary Delight from the Mediterranean
Capers, or caperberries, are a unique and flavorful ingredient that is beloved by many culinary enthusiasts around the world. These small, pickled buds add a distinctively tangy and salty taste to a variety of dishes. Although they have gained popularity in recent years, especially in Mediterranean cuisine, capers still remain somewhat of a mystery for some people. In this article, we will explore the origins, health benefits, and culinary uses of capers.
Capers, known scientifically as Capparis spinosa, are not actually fruits, but rather the unopened flower buds of the caper bush. Native to the Mediterranean and Central Asia, caper bushes are known for their resilience and ability to thrive in harsh conditions. They can be found growing on rocky cliffs and walls, sending out roots into crevices and hanging shoots down several meters. The bright white flowers of the caper bush bloom all summer, providing nectar for insects and berries for birds.
The word “caper” is believed to have originated from the Greek name for the island of Cyprus, where caper plants grow abundantly. However, capers are not limited to Cyprus; they can also be found in other parts of the Mediterranean, the Caucasus, and even the Crimean rocks. In different regions, capers have different names – “kapar” in Armenian and “kapari” in Georgian. Regardless of their names, capers have been appreciated for their culinary and medicinal properties since ancient times.
The history of capers can be traced back to approximately 2700 BC, with the first written mention found in the Epic of Gilgamesh, one of the oldest known literary works. In ancient times, various parts of the caper bush were used as both a spice and a medicine. Capers were believed to have healing properties and were used to treat wounds, strengthen the heart, relieve pain, and even alleviate neuroses. Modern medicine recognizes the astringent, antiseptic, and analgesic properties of capers, making them a valuable addition to traditional remedies.
From a nutritional standpoint, capers are an excellent source of vitamins, fiber, and organic acids. The buds contain about 25% protein and 3% fat, while the fruits are rich in vitamin C and iodine. Additionally, caper seeds contain up to 36% oil. The absence of heat treatment in the preservation process ensures that all the beneficial substances of capers are retained in their original form.
When it comes to culinary applications, capers have a wide range of uses. While fresh caper buds have a bitter taste that disappears after processing, salted and pickled capers provide a sharp, tart, sour, and slightly mustard flavor that can enhance the taste of various dishes. They are particularly popular in Mediterranean cuisines, where they are often added to fish and meat dishes, salads, sauces, and marinades. Like MSG, capers can intensify the umami flavor in a dish, making it more savory and delicious. The viscous and aromatic caper seed oil is also highly valued in gastronomy and is often used as a dressing in salads.
As capers have gained popularity worldwide, they are now readily available in most grocery stores. However, in some regions, such as Russia, people are still unfamiliar with capers, often mistaking them for pickles. With increasing awareness and exposure, the culinary potential of capers is being unlocked in new and exciting ways.
In conclusion, capers are a versatile and flavorful ingredient that adds a unique taste to various dishes. Their tangy and salty profile, along with their numerous health benefits, make them an asset to any kitchen. Whether you’re a fan of Mediterranean cuisine or simply looking to experiment with new flavors, capers are definitely worth trying. So next time you come across a jar of these small green jewels, don’t hesitate to incorporate them into your culinary creations and experience the delightful taste of capers.