Description
Capers also known as caper berry are immature
flower buds of Capparius spinosa. They are small
shrubs, reach 1 meter height, leaf stipules
are transformed into spines, flowers are borne
on first year branches, they are pink with long
tassels of purple stamens. The flowers open
in the morning and close by noon.
Origin and Distribution
It
is a native of Mediterranean from Canary Islands
and Morocco to Crimea and Armenia. It is cultivated
in Armenia, Algeria, Egypt, Morocco, Tunisia,
Cyprus, Spain, Italy and Iran.
Dry heat and intense sunlight
provide the preferred environment for caper
plants. It survives temperatures of 40 degree
C and in an area with 350 mm annual precipitation.
It also survives at temperature up to –8
degree C. It grows well in nutrient poor,
sharply drained gravelly soils. They are salt
tolerant and have an extensive root system
for deep penetration.
Producing region
The
best quality caper is produced on hilly terrains.
The low inner valleys of the Indian mountain
ranges offer immense possibilities of large-scale
production of this valued spice.
Uses
The flower
buds, semi mature fruits and young shoots with
small leaves are pickled for use as a spice.
It gives flavour, aroma and saltiness to Pasta
sauces, pizza, fish, meats and salads.
It is reduces flatulence and anti-rheumatic.
It helps to improve liver function and used
against arteriosclerosis, as diuretic, vermifuges
and tonics. It has anti-oxidant property.
Caper extracts and pulp are used in cosmetics.
