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What are capers and what does it taste like? bookmark 21

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Useful properties of capers are known for a long time: the ancient Greeks exported them two thousand years ago. Nowadays, this product is rich in fiber, proteins, fats, vitamins, is actively used in cooking. To some they resemble peas, but in reality they are plant buds. Even a small amount makes food tastier.

What are capers

Capers are the buds of the flower of the “kapernik” plant, which originates from Asia and Africa. Now it is grown in France, Spain, Italy, Greece, Algeria. How do capers grow? The shrub is unpretentious, it develops freely on bare rocks and cliffs. Unblown flower buds are harvested by hand and used in cooking. The dimensions can be any, this is affected by the degree of maturity. The larger the buds, the higher their value and usefulness, the tastier they are. Fresh they almost do not eat, and canned with salt and vinegar.

What capers taste

Now a jar of pickled capers can be easily purchased at the supermarket to diversify your favorite dishes and create new ones. What capers taste and how to treat them? They are not only good in the photo, but also piquant, sharp, tart, they are distinguished by a pleasant sourness and bitterness - because of the mustard oil in the composition. Use pickled or canned, used, sometimes soaking beforehand or pouring boiling water to remove excess salt and not cause harm to health.

Capers Recipes

Capers are widespread in cooking in different countries. They are prepared with savory spicy sauces, added to salads, soups, hot dishes, served as spices to meat. Often, salted buds or spicy marinade are added to familiar foods to give them a specific flavor. Apply even oil - for refueling with hints of tartness, sharpness and sourness. This product in the nearest stores is not mainly sold in natural juice, but pickled, with plenty of vinegar and salt. Good cooks achieve high quality dishes even with such an ingredient.

Capers Salad

How to cook a delicious chicken salad? The recipe will win if the tender chicken breast is not cooked, and grilled or baked. Products need to be divided into pieces, put in a salad bowl, grease with mayonnaise. Onion rings (sweet must be taken) will have to be distributed as thin as possible, and only then smear with mayonnaise. An important touch is that you should sprinkle the marinated Mediterranean buds on top of the salad and garnish with fresh greens. There is an option how to cook a salad with fresh vegetables (per 1 consumer).

  • boiled chicken breast - 100 g,
  • cucumbers - 50 g,
  • tomatoes - 50 g,
  • Bulgarian pepper - 50 g,
  • capers - 50 g,
  • white wine - 1 glass.

  1. Breast and sweet pepper pour white wine for 10 hours.
  2. Cut chicken, cucumbers, tomatoes, peppers into small pieces.
  3. Dish lay a sheet of lettuce, put layers of it: vegetable, then meat, at the end - capers.
  4. Pour over the marinade chicken salad.

Capers sauce

Delicious sauce is very good for meat, fish and salads - complex and simple. It prepares simply, it looks beautiful, it turns out appetizing, but you have to get used to its savory taste. There are many options for how to cook such a dressing for every taste. Step-by-step recipes with a description of each stage and photos will not make a mistake. However, you first need to master the classic version.

  • garlic - 2 cloves,
  • egg yolk - 1 pc.,
  • olive oil - 150 ml,
  • mustard (Dijon is better) - 1 tsp,
  • anchovies - 4 pcs.,
  • Worcestershire sauce - 1 tsp,
  • lemon juice - 1 tbsp. l.,
  • grated parmesan - 50 g,
  • salt, black pepper.

  1. Yolk, mustard mix, beat. Salt, beat more,
  2. Introduce olive oil drop by drop, carefully stirring with a spoon, so that the consistency may be like mayonnaise,
  3. Anchovies crush, add to them lemon, Worcestershire sauce,
  4. Stir the ingredients
  5. Put chopped garlic and cheese in the mixture,
  6. Whip the sauce. You can pour them Caesar salad.

It is necessary to prepare a separate sauceboat so that the guests themselves add an unusual, new or unexpected ingredient to their plates. Caesar sauce with capers and anchovies, which is seasoned with the salad of the same name, is very popular. Few know about capers - what it is and how it changes the dish. Delicious sauce (additive) can be made according to the following recipe, which is given below.

  • raw yolk - 1,
  • capers - 1 tbsp. l.,
  • 2-3 anchovies,
  • garlic - 1 clove,
  • mustard - 2 tsp,
  • vegetable and olive oil - half a glass.

  1. Mix the yolk thoroughly with the chopped garlic, anchovies, capers, beat until completely homogeneous,
  2. Add mustard, mix thoroughly.
  3. Mix two types of oil, pour the mixture in a thin stream. Stir constantly.
  4. Insist 15 minutes.

Solyanka with capers

Especially tasty meat solyanka is a thick, rich soup, appropriate during the cold winter months. The name “village woman” is also used - as a type of food of rural residents, prepared from the remnants of various products. Now the hodgepodge is served in the best restaurants, it is prepared in any home. The dish requires a solid set of quality products, several varieties of meat, deli meats, sausages. There are many recipes with photos of this soup, one of them is a hodgepodge with capers.

  • beef on the bone - 600 g,
  • smoked sausage - 50 g,
  • boiled pork, smoked ham, cooked sausage - 200 g each,
  • pickles - 300 g,
  • capers - 30 g,
  • lemon - 1 pc.,
  • celery, carrots - 1 pc.,
  • pitted olives - 50 g,
  • onion - 2 pcs.,
  • tomato puree - 200 g,
  • vegetable oil - 20 g,
  • sour cream - 50 g,
  • pepper, bay leaf, salt,
  • parsley.

  1. Boil beef broth, at the end add carrots, celery, onion. Vegetables take out with the meat, when they become soft.
  2. Fry chopped onion, add chopped or grated cucumbers, stew for 10 minutes.
  3. Combine the dressing with tomato, boil, pour into the broth.
  4. Boiled beef, boiled pork, sausage, ham cut into slices, put in soup.
  5. Lower the capers, olives, lavushka, salt and boil, leave for half an hour.
  6. Decorate soup with lemon slices, greens, sour cream.

Capers Pasta

Italian cuisine has opened for us pasta. There are many recipes for its preparation, since variations with sauces, dressings, and additives make each dish unique. Combining all sorts of ingredients, you can achieve unusual taste sensations. Pasta with capers and tomatoes, flavored with spicy fragrant sauce, is worth to master at least one of the recipes - with baked tomatoes, garlic and olives.

  • tomatoes - 750 g,
  • garlic - 2 cloves,
  • capers - 3 tbsp. l.,
  • olive oil - 2 tbsp. l.,
  • salt, pepper - to taste,
  • pitted olives - one third of a cup,
  • pasta (pasta) - 350 g

  1. Stir tomatoes, garlic, capers, salt, pepper, butter, bake on a baking sheet for 20 minutes at 220 degrees.
  2. Add olives, cut in half, hold for another minute at a lower temperature.
  3. Cook the pasta, drain in a colander.
  4. Mix everything with the sauce and spices, pour over with oil.

What to replace capers

From the capers food gets a pleasant acidity and piquancy, but if the hostess did not manage to buy exotic buds, you should not refuse the dish. If you want to surprise gourmets, you can prepare in advance by marinating the unripe nasturtium fruits or dandelion buds - they are similar in taste. Sometimes you need a simple option than you can replace capers in sauces, fish, meat dishes, solyanka. Suitable:

  • olives with lemon juice
  • olives,
  • pickled gherkins,
  • in some cases, even sweet and sour small cucumbers and green tomatoes will do.

Composition and use

Despite the fact that capers are so small and, in general, are not intended for human consumption, they are very, very useful. They contain saponins, sugars, glycosides, essential oils, fiber, starch, iodine, rutin, pectin, ascorbic acid, calcium, niacin, vitamins K and P, copper, sodium, iron and other useful substances.

Useful properties of capers:

  • This spice strengthens the walls of blood vessels and protects against certain diseases of the cardiovascular system, such as atherosclerosis.
  • Capers normalize blood clotting and prevent hemorrhages.
  • Ascorbic acid, which is part of, helps to strengthen the immune system.
  • Almost all parts of the plant have antiseptic, wound-healing, astringent and anti-inflammatory properties, which allow to accelerate wound healing and eliminate inflammation.
  • Capers have an analgesic effect.
  • Pectin and fiber, contained in the buds, normalize digestion, stimulate intestinal motility, and cleanse the body of toxins and slags.
  • This is an excellent antioxidant agent, which, firstly, slows the aging process, and secondly, prevents cancer associated with the negative effects of free radicals.
  • Capers contribute to weight loss, because, firstly, they contain only 20 calories, and secondly, they accelerate metabolic processes.

What can you use them?

Capers can be an excellent seasoning, combined with a wide variety of dishes from meat, fish, seafood, vegetables. These buds are added to soups, side dishes, hot and main dishes, various salads, sauces and even cocktails and pastries. In general, this is a real universal spice.

First recipe

You can make a delicious fish sauce. For cooking you will need:

  • half a glass of olive oil
  • 2 tablespoons Dijon mustard,
  • three teaspoons of sugar,
  • three tablespoons of lemon juice,
  • 50-70 grams of capers,
  • a teaspoon of lemon peel,
  • Dill greens.

  1. Mix the mustard, lemon zest and juice into the olive oil, mash everything thoroughly with a mortar.
  2. Next, add sugar, capers and chopped dill.
  3. Whisk everything well and use as a sauce.

Second recipe

Prepare a savory and delicious salad. Here's what you need:

  • one can of tuna
  • several bunches of arugula,
  • 100 grams of hard cheese
  • three tablespoons of capers,
  • red onion head,
  • two tablespoons of olive oil,
  • tablespoon of balsamic vinegar,
  • salt to taste.

  1. Peel and chop the onion.
  2. Slices tuna with a fork.
  3. Cheese grate.
  4. Arugula tear hands.
  5. Mix all ingredients, add olive oil, balsamic vinegar and salt.

Third recipe

Prepare pasta and spaghetti sauce. This will require:

  • 2 tablespoons capers,
  • Bulgarian pepper
  • tablespoon of olive oil,
  • tablespoon of green basil,
  • 3 cloves of garlic.

  1. Pepper cut into strips and fry in olive oil with chopped garlic.
  2. Add capers and basil, mix everything.

What to use instead of capers?

How to replace capers? If the sharpness is not basic, and the dish needs to be added only sourness, then green olives or marinated gherkins can be used instead of exotic buds.

If you need to get a spice as close as possible to the taste of capers, then you can use the ovary of the nasturtium fruit. This plant is more common and affordable, and its buds taste almost as good as capers.

To prepare the seasoning from nasturtium, you will need:

  • 100 grams of collected fresh unblown nasturtium buds,
  • three tablespoons of salt.

To prepare the marinade you need:

  • 2 glasses of water
  • tablespoon of vinegar (6%),
  • two or three tablespoons of granulated sugar,
  • two teaspoons of salt
  • several leaves of currant.

  1. Wash and dry the buds well laid out on a paper napkin.
  2. Now mix the buds with salt and leave overnight in a closed container.
  3. Cook the marinade. To do this, boil water, add vinegar, salt, sugar and currant leaves. Pour marinade nasturtium buds and roll over the banks.

Be sure to purchase and try capers. This is delicious!

Capers Recipes

Oil with capers:

In a food processor, beat unsalted butter, capers, pickled cucumbers, garlic, shallots and chopped chives, tarragon and chervil. Add curry powder and season to taste. Serve with grilled steak

Pasta capers sauce:

Quickly fry strips of 1 red sweet pepper in olive oil with crushed garlic. Take out, mix with a can of canned tuna, a spoon of capers and chopped fresh basil. Serve with boiled macaroni.

Caper Salad:

Shrimps with capers:

750 g shrimp, 1 onion, 500 g tomatoes, 1 clove of garlic, 1 tbsp. l Tomato paste, 3 tbsp. l flour, olive oil, salt, pepper, juice of one lemon, 2 tbsp. l parsley, 2 tbsp. l capers. Finely chop the onion and garlic and stew in 2 tbsp. l olive oil. Finely chop the tomatoes and add them to the griddle and tomato paste. Put out 10 minutes. Shrimp roll in flour, season and fry for 4 minutes. Pour the finished shrimps with tomato sauce, sprinkle with parsley and capers, sprinkle with lemon juice.

What taste capers?

Suppose you have found interesting tasty recipes and decided to cook something that has not been tried before. And for this dish requires capers. To be sure that they are in your dish, find out something about their taste before you buy it:

- capers sour-salty, with characteristic mustard notes,
- capers are sharp, slightly tart,
- pickled capers have a taste of vinegar,
- capers may be too salty, so they are recommended to be washed or held in water.

Capers: Recipes and Tips

If desired, capers can be used as an independent snack and as an ingredient for canapes and tartlets. They are good in salads, pizza and spaghetti sauce. Spicy butonchiki used for soups (try a hodgepodge with capers), served with fish and meat dishes, cooked with mushrooms.

If desired, capers in the recipe can be replaced with olives, gherkins, pickled nasturtium ovaries, and even a small amount of mustard and horseradish pasta.

Capers - what is it, what do they look like and what does it taste like?

Capers is not a fruit or vegetable, it is a plant. A shrub on which these small, unblown buds grow. What do capers look like? They are green with petals that are just starting to develop.

Collect the buds with their hands, fresh, they are inedible, so they canned, pickled and used as a food additive.

They are very salty, they contain a lot of sodium, so they should be soaked before use.

Their taste is bright, piquant, slightly tart and sour. There is a taste of mustard, as the stalks contain mustard oil.

How and where do capers grow - a botany excursion

How do capers grow? This is a small prickly shrub with long branches that spreads. He has very beautiful flowers. And he lives mainly in the cracks of the walls or between the stones.

There was a plant from Asia and the Mediterranean coast, The main suppliers of capers are Italy, the Balkan Islands, Italy, North Africa. Grows wild in Ukraine, in Central Asia and the Caucasus.

The benefits of capers for the human body

The benefits of capers for the human body is large enough, because they are antioxidants, so it is recommended to include them more often in the diet.

  1. In addition, they contain many vitamins, phytonutrients, which have a beneficial effect on the immune system.
  2. Part of the rutin strengthens the capillaries, prevents the formation of blood clots, improves blood circulation. Sometimes they are used for the expansion of veins and hemorrhoids.
  3. Niacin can reduce the level of harmful cholesterol, and quercetin has an anti-inflammatory, anti-bacterial effect.
  4. Apply them to eliminate flatulence, heaviness in the abdomen, stimulate the appetite.
  5. Capers treat burns, eliminate bleeding and kidney disease.

Marinated capers at home

The easiest option for the preparation of this plant.

Cooking process:

  1. Well pick the buds, among them should not be spoiled, rinse and leave to dry, to leave the excess liquid.
  2. Finely chop the onion and garlic, turn the lemon into slices and send these ingredients to the pan. There we pour vinegar, all the above spices and salt.
  3. This mass, constantly stirring, bring to a boil, but only over medium heat, and then remove and wait until cool.
  4. Place the capers in a sterilized jar so that they are almost to the neck, pour the prepared brine, close the lids and leave for 2-4 weeks, after which they are ready for use in other dishes.

Solyanka with capers - a dish that came from Georgia. If we are used to cooking it with pickles, then there, and in European countries, green buds completely replace them.

Delicious Salad Recipe

Capers salad is a very unusual dish, but it is through these buds that the taste is spicy and delicious.

How capers grow - a general description

Capers are far from being a new product in cooking and have existed since ancient times.

They are the immature buds of the bush Capparis spinosa (or Capparis inermis), an ancient perennial native to the Mediterranean and parts of Asia.

Some varieties of this shrub develop spines under the leaf sinus, but the best varieties are without thorns.

This plant is also common in the Middle East, North Africa, Southern Europe, Turkey and California.

Обратите внимание, что каперсы – это не то же самое, что ягоды, которые являются плодами (а не цветочными почками). Они намного больше, прикреплены к длинному стеблю и появляются после того, как растение отцветает.

Berries are also pickled and consumed in the same way as olives.

How to get capers

Tiny buds are harvested long before flowering. Capers collection is a difficult process, because it can be done only manually. They are too small and gentle to apply any mechanisms and devices to them. That makes them so expensive.

Raw capers are bitter and inedible. After collecting, they are sorted by size, and then dried, pickled or salted, processed and packaged.

What is the smell and taste of capers

Since capers are made in salt, in vinegar, in marinade or in olive oil, their taste and smell will differ somewhat. For example, salty has the sharpest taste. Marinated more spicy flavor. In butter, the taste will be slightly softer and sweeter than the standard.

What capers look like to taste are green olives, some people say. This is not quite true: the exact description of their taste is much more complicated. With different methods of preparation, it can be spicy, and sour, and a little lemon-herbal - that is absolutely unique.

How to choose and where to buy capers

Capers can be bought in grocery supermarkets, look for them among jars of olives, peas, etc., the price for a jar varies depending on the manufacturer.

The capers themselves are of different sizes. It is widely believed that their quality is inversely proportional to size - the smaller the better. This is not entirely true: the choice entirely depends on personal preferences.

The smallest capers are as large as peas and are referred to as non-pareil, and the surfines are considered by some to be the best.

Others prefer larger ones like olives (apucines, capotes and grusas), as they usually taste a little more sour.

If you choose salted capers, not pickled, then look for salt to be white. Yellowish means they are already old.

Healthy properties of capers

Being flower buds, the calorie content of capers is only 23 Cal per 100 g, that is, they have almost no calories.

Nevertheless, it is one of the largest plant sources of flavonoid compounds of rutin (or rutin) and quercetin. 100 g capers contain 332 mg rutin 180 mg quercetin.

Both of these substances work as powerful antioxidants. Studies show that:

  • Quercetin has antibacterial, anticarcinogenic, analgesic and anti-inflammatory properties.
  • Rutin strengthens the capillaries and prevents the formation of platelets in the blood vessels. It has been used in the treatment of hemorrhoids and varicose veins.

Capers spice buds contain large amounts of vitamins, such as A, K, niacin and riboflavin. Niacin helps to reduce the level of "bad" cholesterol.

In capers in sufficient quantities are present and minerals, such as calcium, iron and copper. High levels of sodium - it is associated with the addition of sea salt (sodium chloride) in the brine.

So, here is the health benefits of capers.

  1. Capers are good for diabetes. They help lower blood sugar, high cholesterol and improve liver function. Capers reduce triglyceride levels in people with diabetes. They also showed no side effects on the kidneys and liver.
  2. Capers are useful for people seeking to lose weight. If you want to lose weight, you need to maintain a diet low in carbohydrates and calories, and rich in fiber. Capers - the perfect combination of high dietary fiber and low calorie content.
  3. Lower cholesterol. Extract of capers in studies showed a decrease in the level of all harmful lipids in the body. Excessive cholesterol can harm health and cause diseases of the heart, brain, etc.
  4. Capers are good for bones, because they contain a lot of vitamin K, which helps increase bone density. This will prevent such health problems as osteoporosis, arthritis.
  5. Protect from harmful ultraviolet rays. Some compounds in capers have photoprotective properties. They reduce skin redness or erythema caused by ultraviolet rays.
  6. Protect against allergies. In capers there are substances that have an antihistamine effect.
  7. Prevent skin diseases. Capers have a good amount of flavonoids - rutin and quercetin, and they also have a lot of vitamin E. People who suffer from serious skin diseases (eczema, psoriasis, etc.) will benefit greatly from this wonderful product.
  8. Capers increase immunity. People who consume them regularly will get a strong immune system and good overall health.
  9. Capers are good for digestion, as they are filled with fiber, which improves intestinal motility in the body and thus relieves constipation and meteorism.
  10. Anemia is cured - lack of a sufficient amount of hemoglobin in the blood, which leads to excessive fatigue, shortness of breath and even heart failure. Capers contains a lot of iron, which promotes the formation of hemoglobin in the body and treats anemia. They also have vitamin C, which allows you to absorb iron better.
  11. Strengthen teeth. Capers are rich in various minerals - they contain iron, copper, calcium and sodium, so their regular use in food keeps their teeth strong and healthy.
  12. Capers are good for the eyes. They consist of a good amount of vitamin A, which is considered very beneficial for healthy vision.

Contraindications (harm) capers

Since pickled capers contain quite a lot of salt, they are contraindicated in large amounts to those who have high blood pressure or have a risk of developing heart disease.

It is necessary to limit the use of capers during pregnancy.

Patients who require any surgical intervention should avoid them because they thin the blood and can lead to excessive bleeding during operations.

The use of capers in cooking

Capers are perfect for fish, chicken or meat, and also put them in sauces, salads or pizza. They are used as a side dish, and in the form of edible decorations.

Before use, capers should first be washed to remove excess salt and vinegar. It is used both directly in food and cooked.

Keep very salty capers in cool water for about 15 minutes and rinse several times.

They can be put in almost any salad with tuna, chicken, eggs, pasta or potatoes.

What do capers eat

There are many variants of dishes with capers, here are just a few ideas where they are added:

  • In the sauce for chicken or fish.
  • In a seafood soup or stew.
  • In the salad dressing.
  • In the hodgepodge.
  • In tartar sauce.
  • In a salad or any other.
  • In the fried eggs.
  • In macaroni or potatoes.

Capers are best added at the end of cooking to preserve their shape, color and taste.

A simple recipe for tartar sauce with capers

Mix in a small bowl:

  • Май cup of mayonnaise.
  • 5 finely chopped gherkins.
  • 1 tablespoon of crushed capers with a small amount of their brine.
  • 4 finely chopped sprigs of fresh parsley, dill and tarragon.
  • Add 2 tablespoons of lemon juice and salt and pepper to taste.

This sauce can be stored in the refrigerator for up to 1 week.

Delicious spaghetti with capers

  • Capers - 130 g
  • Spaghetti - 200 g
  • Cherry Tomatoes - 8 pcs (cut into cubes)
  • Garlic - 2 cloves
  • Olive oil - 2 tablespoons
  • Salt - 1 tsp
  • Pepper - ½ tsp
  • Handful of basil leaves

  1. Cook the spaghetti “al dente” (slightly solid in the middle), drain the water and set aside.
  2. Pour the olive oil into the pan and let it cover the bottom evenly, and then heat it.
  3. Add chopped garlic and tomatoes and simmer, stirring, for 6 minutes. When the tomatoes are soft, add the capers and simmer for a few more minutes.
  4. Season with a mixture of capers and tomatoes with salt and pepper.
  5. Cut the leaves of basil, add to the mixture, and reduce the temperature, so as not to allow it to boil.
  6. Add cooked spaghetti to the mixture, mix. Done!

You can decorate this dish with basil leaves.

Nasturtium capers

  • 0.5 liters of nasturtium seeds
  • 0.5 liters of water
  • 100 ml of white wine vinegar
  • 1 teaspoon sea salt
  • half medium bulb (finely chop)
  • ¼ small lemon (finely chopped)
  • 1 small clove of garlic (crush)
  • 2-3 peppercorns
  • ¼ tsp celery seed

  1. After the nasturtium flowers have fallen, select the half-ripe, but still green seeds of nasturtium.
  2. Mix the wine vinegar, salt, onion, lemon, garlic, pepper and celery seeds in a 1 liter saucepan.
  3. Bring to a boil and simmer for 5 minutes.
  4. Remove from heat and cool.
  5. Pour chilled marinade nasturtium seeds.
  6. Cover tightly with a lid and refrigerate for 1 week.

You can replace one-to-one capers with marinated nasturtium in any dish.

Another super-easy replacement method that is available to absolutely everyone is dandelions. This recipe was called "capers of the poor."

You only need to collect unblown flower buds. Gently squeeze them between your index finger and thumb. You should see the yellow petals.

Recipe for Dandelion Caper

  • 1.5 cups dandelion buds, cleaned of dirt
  • ½ tablespoons of sea salt
  • Cup apple cider vinegar
  • ¼ cup of water
  • black pepper peas

  1. Remove dirt and debris from dandelions by immersing them in water for a few minutes, rinse them and drain the liquid through a colander.
  2. Take a clean sterilized jar with a volume of 0.5 liters and put the dandelions in there, leaving about 1-1.5 cm to the edge.
  3. In a small saucepan, mix the vinegar, water and salt. Put on the stove and dissolve the salt, at the same time bring the liquid to a boil. After that, remove from heat and add a little pepper.
  4. Carefully pour the marinade into the jar with dandelions.
  5. Cover the jars with lids, let them cool and place in the refrigerator for 3-4 weeks.

Dandelion capers made according to this recipe are stored for no more than 6 months in the refrigerator. You can use them just like regular ones.

But nevertheless, the next time when you want to add a piquancy to the dish, try using real capers - they are worth it. Here you got all the useful information that gives an idea of ​​what capers are and what they eat with. They fit almost everything that you cook, and even make everyday meals especially delicious.

How to grow capers. Botanical Reference

Creeping shrub capers (Capparis spinosa) with beautiful, large white and pink flowers are grown not only to produce fruits, but also as an ornamental plant, demanded in landscape design.

The Mediterranean is considered the birthplace of this exotic representative of subtropical flora., although it is also common in Asia, Crimea and the Caucasus. Almost all parts of the plant: roots, berries, buds, young shoots, flowers and seeds are used in traditional medicine.

It is assumed that the name of the shrub comes from the island of Cyprus. Kapersnik is unpretentious - he easily withstands the scorching southern sun and is “not afraid” of rocky soil. At the same time, the plant blooms profusely throughout the summer and is considered a magnificent honey plant.

About the benefits and taste of capers was known as early as 3 millennia BC. er This unique spice is mentioned in the Epic of Gilgamesh, which belongs to the oldest literary monuments of our civilization.

In addition to wild capers, There are also varietal cultures with improved nutritional properties.. Industrial production of gourmet spices is practiced in North Africa, Spain, Italy and France. The most delicious buds come to us from the island of Tire in the Aegean Sea, where the soil is abundantly fertilized with volcanic ash.

Until today, the buds and fruits of capers are harvested by hand, in dry, clear weather. The buds are sorted by size using a sieve: specimens that do not reach 1 cm in diameter with a dense structure have the most delicate and delicate taste. And appreciated by gourmets, respectively.

Berries - oblong pods with a reddish softness, their sweetness resembles a watermelon. They are eaten raw or made jam. But the fruits are marinated extremely rarely, because their taste becomes too rich and not everyone likes it.

Benefits and contraindications

Initially, various parts of the caper, including flower buds, were used as medicine.

Official medicine recognizes that the plant effectively fights cancer and cardiovascular diseases, normalizes the activity of the thyroid gland, eliminates inflammatory processes, including chronic ones, and reduces pain.

Useful properties of capers

  1. Capersnik buds contain almost all the vitamins and trace elements. They are especially rich in rutin, which makes blood vessels more elastic, prevents the formation of blood clots, improves eyesight, stabilizes heart pressure, and improves immunity.
  2. And capers is a powerful antioxidant, with regular use it can prolong our youth and preserve beauty. Nutritionists recommend eating a product with meat in order to neutralize the oxidative processes caused by protein foods.
  3. Flavonol quercetin, which is also in the buds, according to scientists is able to resist the formation of malignant tumors at the genetic level. He has already been called the "anti-cancer bomb", which helps primarily with problems with the reproductive organs in men and women. In addition, the substance reduces the risk of allergic reactions, has a beneficial effect on the respiratory system and intestines.
  4. If you have a bad appetite, you should add a few capers to the dishes - and the food will again bring pleasure. Healing seasoning will help to improve the digestion and cleanse the body of toxins.
  5. Regularly using the kidneys of capers, you can reduce blood sugar levels, so the product is also useful for diabetics.
  6. Strong bones, luxurious hair and fresh, clean skin - all this is guaranteed to fans of capers. Dermatological diseases will be a thing of the past if you include a Mediterranean delicacy on your menu.

Hodgepodge

This thick, appetizing soup is appreciated by gourmets for its unusual, rich taste and ease of preparation. The secret of the hodgepodge is in the correctly selected combination of meat products, rich, concentrated broth and special "highlight", giving their own, unique flavor. Among such “secret” ingredients are also capers.

So, we write down the recipe.

We will need:

  • 300 g of meat (pork, beef or chicken to choose from)
  • 700 g of a mixture of hunting sausages and deli smoked products
  • 150 g salted cucumbers (better barrel)
  • 100 g brine
  • 2 medium bulbs
  • handful of capers
  • 50 g olives
  • 1 tbsp. l vegetable oil
  • 50 g of tomato paste

Cooking

  1. Boil the meat until tender. Put it in cold water to make the broth saturated.
  2. Chilled meat cut into thin strips.
  3. Similarly, we do with smoked meats and sausages. Then lightly fry the cut.
  4. On a heated frying pan, crush the onion, crush the onion, add the chopped cucumbers and then sweat for about 5 minutes.
  5. Pour tomato in vegetables and simmer another 10 minutes. The result is a dressing that should be added to the meat broth and thoroughly stirred.
  6. The base for the hodgepodge is ready. Add smoked meat, meat and cucumber pickle to it, bring to a boil and keep on fire for 5 minutes. Already before shutting down, we put olives and finely chopped capers.
  7. Solyanka is served in portions with lemon slices and green onions. If desired, you can spice up the soup with sour cream and any herbs that you like.

Italian caponata

We are talking about vegetable stew, which is prepared in Sicily. It is served as a side dish for meat or as an independent hot or cold snack. Like all Mediterranean dishes, the caponata is very light, healthy and incredibly tasty.

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