Fresh fruits of the caper is very sweet, reminiscent of watermelon. Of them cook sweet jam and marmalade, which is served with cheese.
Capers is shrubs, trees and vines that grow in tropical and subtropical areas of North Africa and southern Europe.
Typically chefs use the unopened flower buds and the ripe fruits of plants “capers prickly,” writes msn.com
The ancient Greeks dried fruits of capers to use them as sugar. This product is used by more than 2000 years. First mentioned in 2700 BC. era.
Pickled capers are used for cooking sauces such as Tartar, ravigote, remoulade.
In Britain hot sauce with capers is a traditional addition to boiled mutton.
Capers go well with the spices – oregano, rosemary, thyme, Basil, garlic.
The buds of the caper plant in Ancient Greece was known as an effective remedy for flatulence.
The ancient Hebrews Mature berries of the caper plant has been used as an aphrodisiac.
Capers was part of the original recipe of Olivier salad, which in the late nineteenth century invented by Lucien Olivier.
In addition to the fruit of the caper Bush, have useful properties, its leaves and roots. Since ancient times they were used for healing wounds, diseases of the heart and the thyroid gland. The buds of the caper plant enriched with protein, healthy fats and fiber.
Quercetin contained in the capers, prevents the development of cancer and has a positive effect on the skin.
Small buds of the caper plant, about the size of 7 mm in diameter, are of the greatest value, and capers over 14 mm in diameter are considered to be the base.