We have tasted them and we love them, but ... Do we really know what capers and caperberries are?

In salads, in garnish or in tapas, we have all tasted capers or caperberries. With their unique flavors, they bring a special touch to the dishes that accompany and are widely used in Mediterranean cuisine. However, there is little knowledge about its origin. What are caper and caperberries? Where are capers and caperberries born?

The caper is the bush from which the buds are born. These buds are called "capers." From these flowers (see photo) a fruit will be born: the "caperberry".

The plant grows throughout the Mediterranean area and produces different varieties according to weather conditions. The caper can live many years, even hundreds, growing mostly in the sunniest and arid regions. Its stems, which grow rapidly, can measure up to 2 meters long.

We can extract from this plant:

• Capers

The collection, purchase and processing are quite complex and intensive tasks when working with this food. For that reason, caper is a high cost product.

The different sizes of the caper, known as "calipers", can be seen in the following table, the Nonpareilles being the smallest, and the thick ones the largest.

Quality is one thing and size another. Not because they are smaller, they are of better quality. The factors that most affect the quality of caper are the taste, color and texture.

• Caperberries

The caperberries is the fruit that is born from the flower of the caper. It is usually consumed in tapas, for salads and to accompany pates, cheeses or sausages.

To choose the best quality, it is convenient to choose the smaller caperberries, as they have a more pleasant texture and better taste. Generally, thanks to a larger size there is a greater probability that the inside of the fruit contains seeds.

• Tender stems

They are tender and can be used as pickles for different dishes. They are not well known to consumers, but they are a great ingredient and great flavor for salads and tapas.

Posted on 5 November, 2019.