What are Caper Berries

The word 'caper' is generally used to denote the salted or pickled bud of the caper plant (Capparis spinosa), which is generally used for culinary purposes. Capers are used mainly for seasoning and garnishing, and is an important ingredient in Mediterranean cuisine. It has a sharp, piquant, salty taste with a pungent aroma. The fruits of the caper plant are called caper berries and are pickled without detaching the stem. These berries also taste like capers, but some find it stronger to capers, while some find it milder. These pickled fruits are also used for garnishing and cooking. You can replace capers with caper berries in some recipes, but not vice versa.

History
The caper plant was used for medicinal purposes by ancient Greeks and Romans. Ancient Greeks used the roots and shoots of the plant for making herbal tea, which was used for treating rheumatism. Capers were also used as carminative (medication that prevents the formation of gas in the alimentary tract). There is mention of this plant in the Bible too. Though there is no conclusive evidence to prove the origin of caper plant, it is said that the plant has its origin from central Asia. Some studies link this plant to the Island of Cyprus, where this plant is found in abundance.

Caper Plant
The plant Capparis spinosa, is a perennial bush with spines on the stem, and pinkish-white flowers. The leaves are fleshy and almost round in shape. The plant has many branches and the flowers have a sweet fragrance with four sepals, violent stamens and four petals. It is found abundantly along the Mediterranean coastline. The plant grows wild and is seen clinging to rocks, mountains and walls. Nowadays, it is cultivated commercially in countries like France, Spain, Italy and Algeria, Iran, Cyprus and Greece.

Caper Berries
The fruits of caper plant are green in color and oblong in shape. It is slightly larger than a table grape and bears a strong caper flavor. The fruits are also processed in the same as that of the buds, i.e. fruits are also salted and pickled. Brined caper berries can be eaten like olives and pickles. It can replace olives in some recipes. If your recipe requires heating or cooking, it is always better to use the berries than capers, because after boiling, the flavor is retained more by the former. Sometimes, pickled caper berries release an unpleasant pungent smell. This is due to the use of unripe fruits for pickling. Fruits harvested before ripening, can produce high concentration of mustard oil, called methyl isothiocyanate, which is responsible for the pungent smell. According to Ayurvedic texts, these berries are useful in reducing the symptoms of rheumatism, stimulate the liver and relieve flatulence.

Caper berries are not as popular as capers. Currently, it is mainly produced in Spain and in some parts of Afghanistan and Pakistan. The next time you can try some of these berries instead of olives or capers.