DE2058
A caper (Capparis spinosa L.) is a perennial spiny bush that bears rounded, fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant. The bush is native to the Mediterranean region, growing wild on walls or in rocky coastal areas throughout. The plant is best known for the edible bud and fruit (caper berry) which are usually consumed pickled. Other species of Capparis are also picked along with C. spinosa for their buds or fruits. The salted and pickled caper bud (also called caper and gabbar for Turkish Cypriots) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot and Italian. The mature fruit of the caper shrub is also prepared similarly, and marketed as caper berries. The buds, when ready to pick, are a dark olive green and about the size of a fresh kernel of corn. They are picked, then pickled in salt, or a salt and vinegar solution, or drained. Intense flavor is developed, as mustard oil (glucocapparin) is released from each caper bud. This enzymatic reaction also leads to the formation of rutin often seen as crystallized white spots on the surfaces of individual caper buds.
2.2 lb. Plastic Pail // 6 Plastic Pails per Case
Ingredients: Capers, salt.
Applications: They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. Capers are also known for being one of the ingredients of tartar sauce. They are also often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers are also sometimes substituted for olives to garnish a martini.
Ready to use
