Capers come from the true caper shrub in the Mediterranean region. They are also used in our country as a spicy food ingredient. In health care, they also play a role.
Here’s what you should know about capers
Because of the high content of antioxidants, capers are considered to be a remedy for heart disease and even cancer. They can neutralize the harmful byproducts produced during the digestion of animal fats. Capers are the buds of the true or thorny caper shrub (Capparis spinosa), which grows in the dry and warm regions of the Mediterranean. Southern France and the Aeolian Islands are the main suppliers of the small buds. The shrub has branches up to four meters long with oval, thick leaves, some of which develop into thorns. The flowers develop in the axils of the branches and are harvested in the spring before they bloom. Machines are not used in this process. They then have to dry for a day – producers refer to this as wilting – and are then pickled in vinegar, salt or oil for later consumption. This process produces mustard oil glycosides and capric acid, which are responsible for the spicy flavor. It ranges from tangy to hot. The buds are not edible raw. The larger they are, the more intense they taste. The French prefer the very small, very mild varieties and call them nonpereilles (the incomparable). They are four to seven millimeters in size. The seven-grade classification extends to the Hors Calibre with a size of 13 to 15 millimeters. The olive green color has both the untreated and the pickled buds. In Spain, moreover, the caper fruits with a size of about two centimeters are known as a garnish or as tapas. In Rhodes, Cyprus and Santorini, even the leaves of the caper shrub are used in gastronomy. Fruits and leaves are pickled like the buds. In Germany, the trade also has caper substitutes available. These buds come from the marsh marigold, the lesser celandine or the nasturtium. Real capers have a long tradition in gastronomy. The earliest record dates back to the Early Bronze Age in Jordan. The Greeks and Romans also used them in cooking, but also as an aphrodisiac. In the Old Testament, the caper symbolizes the transience of the world, probably because of its short flowering period.
Significance for health
Because of the high content of antioxidants, capers are considered a remedy for heart disease and even cancer. They can neutralize the harmful byproducts produced during the digestion of animal fats. At the same time, the pickled buds have a preventive effect. They are also used in cosmetics. The applied extract or leaves give freshness to the skin and smooth wrinkles. Besides, the capers are appetizing, digestive and draining. Their consumption has been shown to be helpful in pregnancy edema and the vascular disease purpura. Avoiding loss of appetite plays a major role in convalescence and debilitating therapies. While ancient physicians prescribed capers to cure spleen diseases, the medical science of various contemporary countries uses them to combat rheumatism and arthritis. Iran considers the small buds an efficient remedy for elevated blood sugar levels. The mustard oils contained in capers, as well as the flavoring substances rutin and quercitin, are considered to have vaso-strengthening, antispasmodic and anti-inflammatory properties. Thus capers protect against infectious diseases. Ayurvedic medicine also makes use of this. It uses caper extract as an anticarcinogen and for hepatitis.
Ingredients and nutritional values
| Nutritional information |
Amount per 100 gram |
| Calories 23 | Fat content 0.9 g |
| Cholesterol 0 mg |
Sodium 2,769 mg |
| Potassium 40 mg | Carbohydrates 4.9 g |
| Dietary fiber 3.2 g |
Protein 2.4 g |
Capers are a healthy and low-calorie food. 100 grams of the low-fat raw product contain only 23 calories. They consist of 85.2 percent water; in carbohydrates there is only glycogen, 2.66 grams. Capers are therefore also suitable for diabetics. They have only 0.2 bread units per 100 grams of untreated buds. The fat content is also very low at 0.9 grams.On the other hand, the small buds have a lot of protein (2.4 grams) compared to other fruits and vegetables. Although capers are used in some countries against scurvy, they do not contain many vitamins. B2 and B6 as well as folic acid and a-tocopherol are present in appreciable amounts, while beta-carotene and niacin equivalent are only in the microgram range.
Intolerances and allergies
Capers as such are well tolerated. However, the respective treatment methods may promote intolerances. Therefore, the buds pickled in vinegar are unsuitable for people with histamine intolerance. They should switch to capers in brine. People with non-specific problems in the digestive tract often follow the basic gastroenterological diet. This is the light whole food diet. The patient must abstain from various foods that trigger intolerances in more than five percent of cases. It does not mean therapy, but it can alleviate the symptoms. In these cases, capers should also be avoided.
Shopping and kitchen tips
Capers are available in our country throughout the year. Delicatessens, health food stores and supermarkets stock them in small jars. Usually the small buds are pickled in a mixture of vinegar and oil, in rarer cases also in a brine. This variant is mainly found in gourmet stores and in special stores of Turks and Italians. There you can even find capers dry sea salt. Mediterranean people consider this variant as the only true one, because the taste is almost unadulterated. In our country, the buds are used only as a seasoning and not as a garnish. For this reason, most recipes call for only a small amount of capers. Therefore, the correct storage plays an important role. Stored in the refrigerator, they can usually be consumed for a year or more after opening the jar. This time can be extended by adding some oil to the liquid. Always, however, the buds must be completely covered with broth. Capers preserved in brine are already fully preserved by the sodium chloride and have a particularly long shelf life. However the capers are preserved – they should be well rinsed or even watered before consumption. Otherwise, too much vinegar or salt will transfer to the dish and could spoil the taste. The water is good to use later for cooking pasta.
Preparation tips
The kitchen classic for using capers in this country is Königsberger Klopse. The tender meat tolerates the tart and spicy flavor very well. In addition, the buds fit all dishes that tolerate a subtle acidity. They are almost always found in cold sauces. The buds are also popular together with hard-boiled eggs, potato salad and tartar. Those who like the particularly intense caper flavor opt for the larger varieties. Then it makes sense to cut them into small pieces before eating. In the meantime, more daring recipes have also become established. For example, a refreshing drink can be made from a natural yogurt with capers, milk and a little lemon.
