Capparis spinosa is the scientific name of the caper.
The word caper had a long etymological journey before reaching our language . It comes from the Hispanic Arabic alkappárra , in turn derived from the Latin cappăris . This Latin word, meanwhile, finds its origin in the Greek kápparis .
A plant that belongs to the family group of Caparidaceae is called a caper. With the scientific name Capparis spinosa , it is a bush since it has a woody stem and does not reach a great height.
Characteristics of capers
Like the rest of the plants that make up the group of Caparidaceae, the caper is phanerogamous (its reproductive organs can be seen as a flower), angiosperm (its carpels make up an ovary that contains the ovules) and dicotyledonous (its embryo has two cotyledons). On the other hand, the classification as caparidaceae indicates that the caper lacks latex.
Although there are varieties of capers, usually their height does not exceed fifty centimeters. They have simple, alternate leaves, branches with pointed stipules and flowers whose anthers are violet and their petals are pink or whitish.
Its growth occurs in arid regions and hot climates . It is usually found in areas of Africa , Asia , South America and Australia .
The flower buds or buds of the caper are used in different gastronomic recipes.
Parts that are used
Different parts of the caper are used by humans . From the root to the fruit , through its bark and especially the buds or buds of its flowers , its different organs and sectors are used in multiple issues.
The fruit of the caper is called caper . This berry, similar to the fig in its shape, is fleshy and can be consumed pickled (that is, as preserved in vinegar ). The stems, prior to the appearance of the flowers, are also usually pickled.
Capers are harvested before they are ripe and pickled with salt and vinegar. As for the flower buds, they are mainly used as a garnish or as an appetizer .
Recipes with capers
There are many popular recipes that are prepared with capers. Among them, the famous tartar sauce stands out. Typical of French gastronomy, it usually includes capers, radish, onion, olives, mustard and mayonnaise.
The hallaca , on the other hand, is a Venezuelan tamale. A dough prepared with corn flour is filled with meat, capers, onion and other products and then wrapped with banana leaves.
Tapenade , meanwhile, is a Provençal pasta that is made with anchovies and capers, which are crushed in olive oil. Sometimes, you choose to add tuna, herbs , garlic and other ingredients.
It should be noted that, in Argentine territory and in some regions of Italy , capers are present in vitel toné . It consists of beef that is boiled and then served, already cold, with a sauce made with capers, tuna, anchovies, mayonnaise and vinegar. Vitel toné is a typical dish of the Christmas season.
Properties attributed to it
The caper is not usually mentioned as a medicinal plant. However, certain beneficial properties for the body are often recognized.
In this context, it is usually indicated that capers have cleansing, diuretic, expectorant and astringent components. It is intended, for example, to treat mouth ulcers . In any case, it is essential to consult a medical professional before using any type of element with the intention of affecting your health .