Capparis spinosa

Capparis spinosa, the caper, is a shrubby plant native to the Mediterranean region. Known for their edible flower buds, capers are typically eaten pickled.

Description

It is a semi-woody shrub with variable morphology depending on the variety and the growing conditions, but which normally does not exceed 50 cm in height, with initially erect branches but with a tendency to spread later prostrate at ground level in a area of several square meters. It has alternate and simple leaves, entire, petiolate, thick and rounded. The branches have sharp and woody stipules, transformed into thorns, up to 1 cm long, which make the harvesting of capers very difficult and laborious.

Its showy flowers have white or pink petals and long stamens with violet anthers. They are axillary: they are born at the intersections of the leaves with the stem, supported by regular peduncles.

Stamens

The root, bark, flower buds (called capers) and immature fruits (known as capers) are used from this shrub. Although it is not a medicinal plant itself, it does have some therapeutic properties.

Distribution and habitat

It has a circum-Mediterranean distribution, extending through arid areas of Asia and Africa. It occurs in areas with pronounced aridity, on slopes and slopes that are well sunny, on limestone and loamy soils, rarely on acidic soils, it also tolerates saline or chalky soils.

Flowers and buds - Eagles (Murcia).

Thorns.

Floral caps.

Fruit open, in situ.

Catched capers.

Its cultivation has spread to many dry and hot regions of the world, such as some areas of Australia and South America.

Cooking uses

Salted or pickled capers are used as an appetizer or garnish. They are a common ingredient in Mediterranean cuisine. The fruits of the caper tree, called caperberries, are also eaten, prepared in a similar way to the flower buds, and the stems, pickled before the flower blooms. When ready for harvest (mid-April in the climate where they originate), they are the size of a grain of corn, dark green in color. They are pickled in a vinegar and salt solution and are a seasoning on pizzas, smoked salmon, salads or pasta dishes. Other notable culinary uses for capers are the universal "tartar sauce," of which it is an essential component; the ajiaco santafereño in Colombia and the "hallaca" Traditional prepared for the Christmas season in Venezuela, in which the capers are used both for the preparation of the stew and in the decoration when the hallaca is assembled. In the South of France, in Provence, capers and olives (black or green) are mixed in equal parts, crushing well, and adding anchovy fillets, garlic and olive oil to prepare the "tapenade", ("tapenado" in Provençal).. In Piedmont and in other countries such as Argentina it is used to make vitel toné, a traditional Christmas meal.

Properties

• Active principles: contains essence, quercetin, saponin, pectin, salts.
• Indications: is diuretic, aperitif, depurative, antihemorroidal, vasoconstrictor, deobstructive of the gallbladder, astringent, expectorant. Used against hair fragility. Decoction is used against mouth sores. The bark of the root is used, and also the flowers. It is collected in spring.

Taxonomy

Capparis spinosa was described by Carlos Linnaeus and published in Species Plantarum, vol. 1 p. 503[1], 1753.

Etymology

Capparis: borrowed from the Greek χάππαρις which designated the plant and its fruit, the caper, in ancient times.

spinosa: Latin epithet meaning "with thorns".

Sinonimia

Common name

• Castilian: capers, capers, capers of Andalusia, capers of Castile, alcaparrera, alcaparrero, alcaparrilla, alcaparrón, alcaparro, alcaparro de Europa, alcaparroneras, alcaparronero, alcaparron, caparron, capria, melon, meloncillo, tapana, tapana