Caper is derived from the Latin word capra, which means “goat,” a name that reflects its strong smell. Thought to originate from the Near East or Central Asia, it has been used by Arabs for medicinal purposes. Other than Europe, caper is not well known in Asia or Latin America, though it is used in some Spanish style dishes in Mexico.
Origin and Varieties
Caper grows wild in the Mediterranean and is cultivated in Spain, France, Italy, Greece, Algeria, Cyprus, and Iran. There are some wild varieties that are used in northern regions of south Asia
Spice Description
Caper is the green, dried bud of an unopened flower. It is graded based on its size—the smaller, the higher the grade. Usually, it is cured with brine, vinegar, or oil. Caper has a sharp fermented bitter taste, and its characteristic taste is developed when placed in vinegar or brine. Pickled capers have an acrid, tart, and pungent taste with a lemony tang
Preparation and Culinary uses
Capers have been pickled by Southern Europeans for over 2000 years. Today, they are consumed abundantly in the Mediterranean regions of Sicily, Apulia (in Italy), France, Spain, and Greece. Sicilians add capers to tomato sauces and wines with onions, garlic, green olives, and fresh leafy spices (such as basil, oregano, and chervil), game, pizzas, chicken, caponata (a salad that includes eggplant and tomatoes), tartar sauce, and fish. Apulians in Italy use caper with meatballs, string beans, and other boiled vegetables. The Spanish crush it, combine it with almonds, garlic, and parsley which is then served over fried fish. Tapenade, a salty pungent spread with capers, black olives, garlic, anchovies, black pepper, mustard, and other ingredients, is a popular appetizer in Provence, France.
Capers pair well with fish, olives, chicken, basil, mustard, black pepper, garlic, oregano, and tarragon. Because heat easily destroys its aroma, caper 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.
Spice Blends: tapenade, pickling blend, caponata blend, and pizza sauce blend.
Attributed Medicinal Properties
Capers have been used to aid digestion, prevent diarrhea, and increase appetite. In India, they were used as a traditional treatment against scurvy.
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