Capers, preserved (raw?, organic?)

The caper ( Capparis spinosa L.) is inedible raw. It is a closed and fermented flower bud. To preserve it, the capers are left to wilt for a day and placed in brine or vinegar. The substances capric acid and mustard oil glycosides give capers their spicy, piquant taste. organic ?

Use in the kitchen

Confusion between the caper berry and the caper is common. The caper berry represents the ripe fruit, while the caper represents the still closed flower. These are different development phases of the same plant. Capers are extremely versatile in the kitchen and originally come from Mediterranean cuisine. They taste tart, slightly spicy, salty and spicy. Their spicy taste is due to the mustard oils and capric acid, which are also found in various types of cabbage. They are used as a garnish for various dishes, such as salads, pasta, fish and meat dishes, as well as sandwiches and canapés. In Italy, capers are part of well-known dishes such as vitello tonnato or pasta puttanesca.

They are also used in sauces and dressings to give them a more intense flavor. They are also popular in fish dishes, where they impress with their refreshing acidity and complex flavors. Capers can also add a spicy, slightly salty to sour note to pasta and rice dishes. They go well with various sauces, from tomato to lemon sauces.

Capers are also a popular ingredient in salads to add a tangy flavor and firm texture. Finally, capers are also used in sandwiches and wraps to add extra flavor and bite, whether it's tuna, chicken, egg or vegetarian versions.

Caper berries are more common on antipasti platters because they have a milder taste than capers. The young leaves of the caper bush are also often used in Greek cuisine as a salad. Candied capers are also very rarely found in stores. There are only a few producers who produce them for sweet dishes such as ice cream or to decorate salads with a sweet and sour note.

If you want to add capers to warm dishes, it is advisable to add them after cooking, otherwise some of the ingredients will be lost.

Homemade preparation (of capers)

Capers cannot be eaten raw due to their bitter substances and must therefore be preserved in vinegar, as is common in DA-CH countries, or in brine, as in southern Europe, to break down the bitter substances. Before you start preserving them, you must let the capers wilt for 1-2 days to remove the water from them. The raw caper buds should then be washed frequently in a bowl of fresh water. In another bowl, add a little water and 1 tablespoon of salt. Let the capers soak in it for 10 minutes. Then pour off the salt water and dry the capers on a kitchen towel. ²

To pickle 250 g of capers in vinegar, you need 150 ml of vinegar, 150 ml of water, 1 teaspoon of salt, 2-3peppercorns and 4 tablespoons of olive oil. To prepare, bring the vinegar, water, salt and peppercorns to a boil in a small saucepan and then remove from the heat. ²

Then put the dried capers in clean, sterilized jars and pour the vinegar over them. Finally, add olive oil until the capers are completely covered. Now seal the jars airtight. The capers must be left to infuse in a cool, dark place for about 2 weeks before consumption. ²

To avoid the sour taste, you can alternatively pickle capers in salt. This method of pickling is more common in southern Europe. To do this, put the buds in a clean jar with sea salt. The salt weight should be about 40 percent of the weight of the capers. Mix the capers and the salt well. The mixture must be turned over daily. After about ten days, pour off the resulting liquid and add salt again. This time the salt weight should be about 20 percent of the weight of the capers. After another ten days and turning over, the capers are ready and can be drained. This is best done on a kitchen towel. Capers pickled in salt will last for several months. It is recommended that you soak them briefly in water before eating them to remove excess salt and soften their taste. ²

Vegan recipe for tomato and caper salad with herbs

Ingredients (for 4 people): For this salad you need 3 tablespoons of white wine vinegar, 1 handful of basil leaves, 60 g of caper berries or capers. 250 g of red and 250 g of yellow cherry tomatoes. 2 sprigs of rosemary,pepper and salt. 1 teaspoon of agave syrup.

Preparation: Wash the tomatoes and cut them in half. Wash the herbs, pluck them and chop them finely. Then, for the dressing, mix the oil with the vinegar, salt, pepper and agave syrup. Mix the tomatoes, capers with the dressing and herbs in a bowl and serve.

Vegan recipe for Pasta Puttanesca

Ingredients (for 2 people): You need 250 g of wholemeal spaghetti or other pasta of your choice. 3 tablespoons of olive oil, 2 cloves of garlic, 1 red onion, chopped tomatoes approx. 400 g, 100 g pitted black olives, 1-2 tablespoons of capers, 1 teaspoon of dried oregano, 1⁄2 teaspoon of dried basil, if required 1 pinch of chili flakes, 1 pinch of salt and a littlepepper to season. For garnishing a few leaves of fresh basil.

Preparation: Cook the pasta in a large pot of boiling salted water according to the instructions on the packet until al dente. Drain and set aside. Heat the olive oil in a large pan over medium heat. Finely chop the olives and garlic cloves and fry in the oil for about 2-3 minutes, stirring. Add the chopped tomatoes, dried herbs and chili flakes to the pan and season with salt and pepper. Now let the sauce simmer for 15 minutes until it has thickened a little. Add the cooked pasta to the pan and mix well with the sauce. Only now sprinkle the capers on top, divide the pasta between plates and garnish with fresh basil if desired. It is best to serve immediately and enjoy.

Vegan recipes with capers can be found under the note: " Recipes that have the most of this ingredient ".

Purchasing - Storage

Capers are available in jars from major retailers such as Coop, Migros, Denner, Volg, Spar, Aldi, Lidl, Rewe, Edeka, Hofer, Billa etc. Capers can also be bought all year round in organic supermarkets such as Denn's Biomarkt and Alnatura. The main season for capers is from May to August.

If you want to buy fresh capers, the best place to find them is at farmers' markets or at the fresh produce counters of delicatessens. The availability of capers varies depending on the size of the store, catchment area, etc. You can find our recorded food prices for the DA-CH countries above under the ingredient image - and by clicking on them you can see their development at various suppliers.

The smaller the capers, the more expensive they are. It should be noted that similar-looking buds such as those of dandelions, wild garlic, daisies or even nasturtiums can be found in the store as a substitute for capers.

Storage tips

Capers that are hermetically sealed can be stored for practically an unlimited period of time. However, if the jars or packages have been opened, it is important to ensure that the capers are completely covered with liquid. It is best to store them in the refrigerator.

Ingredients - Nutritional values - Calories

Capers are low in energy with 23 kcal/100 g. The fat content of 0.86 g/100 g and the protein content of 2.4 g/100 g are also low.

The vitamin K content is 25 µg/100g and covers 33% of the daily requirement. However, it is easier to cover the daily requirement with 100 g of spinach. This contains 483 µg/100g.

Capers contain 1.7 mg/100g of iron, as do green and black olives with 1.6 mg/100g. Herbs such as dried thyme with 124 mg/100g or dried basil with 90 mg/100g, as well as nuts and seeds, are good sources of iron.

Because of the brine, capers absorb a lot of sodium. They contain 2348 mg/100g of sodium. A similar amount to pickled jalapeños with 1671 mg/100g.

Capers contain a large number of different secondary plant substances from the groups of bioactive compounds such as flavonoids, carotenoids, alkaloids, tocopherols and terpenoids.

You can find the complete ingredients of capers, the coverage of the daily requirement and comparison values with other ingredients in our nutrient tables. In the article Nutrients explained you will get a detailed insight into the topic.

Health effects

Caper buds are rich in polyphenols, the amounts of which vary depending on the geographical location and climatic conditions. The total phenol content of fruits from Turkey was significantly lower than that of fruits collected in Bahrain (Persian Gulf). In addition, capers contain large amounts of rutin, a flavonoid glycoside (flavonoid with sugar content), which has an antioxidant effect. Another study indicates that 10 g of capers can provide 30-160 mg of flavonoid glycosides. ¹¹ Furthermore, other types of flavonoids such as chrysoeriol and apigenin were identified in various fractions of the aqueous fruit extract. ³

Capers contain thioglucosides, which are a type of glucosinolate. When capers are chopped, they release isothiocyanates, also known as mustard oils. They give capers and brassicas their spicy taste. However, they can also cause skin irritation and contact allergies. ¹¹

Some alkaloids are found especially in the fruits and roots of Capparis spinosa L., such as various capparins A and B and the flavonoid apigenin. The characteristics of these substances are blood sugar regulating and anti-inflammatory. They can alleviate the course and symptoms of arthritis, regulate blood pressure and thus treat hypertension. Furthermore, they protect the liver and can lower the lipid level in the blood. ³

The buds of the caper bush also show immunomodulatory activity. Methanol extracts from the buds, leaves and fruits contain a high concentration of flavonoids such as quercetin and kaempferol, which have a regulating effect on immune-regulating cells such as lymphocytes and monocytes. These extracts also increased the number and activity of T lymphocytes, which are involved in the regulation of the immune system. ³

The antidiabetic activity of caper fruit is well documented. An ethanolic extract from the fruit was able to show a significant reduction in blood sugar levels in two rat models with diabetes compared to the control group. In a double-blind clinical study, it was also found that patients who took 1200 mg of the fruit extract daily for two months had lower glycosylated hemoglobin and fasting blood sugar levels and did not experience any undesirable side effects. ³

In addition, caper has other antioxidant properties due to phenolic antioxidants such as flavonoids, tocopherols and carotenoids, which neutralize free radicals and thus counteract cardiovascular diseases and cancer-causing health problems. Studies have shown that extracts from different parts of the plant have significant antioxidant activity due to the wide distribution of these antioxidants in the plant. Tocopherols and carotenoids protect cells from oxidative damage, while rutin strengthens capillaries and inhibits the formation of blood clots. Quercetin, another flavonoid, reduces the risk of cardiovascular diseases through its antihypertensive and antithrombotic properties. ³

Dangers - Intolerances - Side effects

Literature reports indicate that caper is considered safe, with no acute, subacute or chronic toxicity. A study on rats showed no signs of kidney or liver toxicity when methanolic extracts of the fruit and root bark were administered. Diabetics who took caper fruit extract for two months had no liver or kidney toxicity or other side effects. However, there is one known case of allergic reactions after applying compresses with caper leaves and fruit. The skin inflammation is due to the high concentration of isothiocyanates (converted glucosinolates) in the solution and the longer contact time. ³

Likelihood of confusion

Use as a recognized medicinal plant

Folk medicine - natural medicine

The caper bush has long been known as a medicinal plant in traditional phytomedicine for the treatment of various diseases. The roots were already used in ancient Egypt and in Arabic cultures to treat liver and kidney diseases. The ancient Romans used the buds to treat paralysis. In many Mediterranean countries, various extracts from the root powder were traditionally used to treat rheumatoid arthritis and osteoarthritis and to relieve joint inflammation. In some regions of Morocco, caper buds are still used today to treat eye infections. The dried fruits can be taken orally, lowering high blood pressure and alleviating diabetic symptoms. ³

Ecological footprint - animal welfare

The ecological footprint of 1 kg of capers is 0.98 CO ₂ eq/kg. The largest share is caused by transport at 0.35 CO ₂ eq/kg. Compared to other foods, this is a low ecological footprint and caper cultivation can be considered more resource-efficient. Compared to capers, olives have a significantly higher ecological footprint of 1.84 CO ₂ eq/kg and sun-dried tomatoes 2.33 CO ₂ eq/kg. ⁹

Animal welfare - species protection

Caper bushes provide a habitat for various animal species. They are often grown in dry, rocky regions, which protects natural habitats. Organic caper cultivation does not use chemical pesticides or synthetic fertilizers, which minimizes environmental impact. It is therefore advisable to pay attention to organic production when buying capers.

Worldwide distribution - cultivation

The caper plant ( C. spinosa L.) is naturally distributed from the Atlantic coast of Morocco to western Asia and in countries around the Caspian Sea and the Black Sea, such as Armenia and Iran. It is also found in some oceanic countries such as Papua New Guinea and Australia. Also in Morocco, where the caper plant is known as Lkebbar. ³ It is commercialized in several Mediterranean countries such as Turkey, Greece, Italy, France, Spain and Morocco. The main importing countries are the Central European countries, the USA and the United Kingdom. ⁴

Found in the wild

The caper bush can be found in the Mediterranean countries on walls or in rocky coastal areas. The wild caper bushes grow mainly on barren and infertile ground and are thorny compared to cultivated bushes. They can grow up to one meter tall and spread up to three meters above the ground. It is a very heat-tolerant plant that can withstand temperatures of 40°C. ^6.4

Cultivation - Harvesting

Caper cultivation is common in tropical and subtropical regions. It grows best in dry, well-drained soils and under full sunlight. It is a salt-tolerant plant. However, it is also able to grow in poor soils and in rocky and mountainous areas. It grows well in sandy-loamy soils with a low pH. Its growing season is from May to October. Vegetative cuttings are considered one of the most common methods of propagation for this plant, with winter being the best time for propagation. ¹⁰

The harvest is done by hand in the spring in the morning hours when it is dry. Buds should be firm and well closed. The color of ripe capers ranges from olive to bluish green. Caper buds that are not harvested bloom and then the small oval caper berries or caper apples form. These are the actual fruits and are ready for harvest at the beginning of August. ^6,7

After the buds are harvested, they are washed, wilted and then placed in brine, vinegar or oil.

Cultivation in the garden

The caper bush is best planted in the months of April to May. It should be noted that capers do not tolerate prolonged frost. Therefore, pot planting is preferable in cooler regions. The location should be bright and warm. The substrate used must be well-drained. Caper bushes only need to be watered during prolonged dry periods and fertilized once a year. This is best done in May. From the third year onwards, caper bushes are pruned; the shoots can be shortened to 8-10 cm and new growth can be encouraged. The caper bush should overwinter in a place with ambient temperatures of 5-10 °C. The bush should not be placed outside again until mid-May. ⁸

Industrial production

After harvesting, the capers are placed in large vats with coarse sea salt to start the fermentation. This initially lasts two weeks. The capers are poured over every day to prevent the formation of mold. This is followed by 90 days of fermentation, during which the capers are left to rest. They are then filled into airtight jars with sea salt to preserve them and maintain their texture and aromas. ⁷

Further information

Capers belong to the caper bushes ( Capparis) within the caper family ( Capparaceae). The genus Capparis L. consists of 250 species. Among them, Caparis spinosa L., the real caper bush, is the most important species. From Tunisia, it is known that there are two subspecies C. spinosa subsp. spinosa, also called thorny caper, and C. spinosa L. subsp. rupestris, the thornless caper . ⁴ It is a prickly ( spinosa) and hairy shrub with a woody trunk and long, flexible branches that grow from a large trunk and can reach a height of 40 cm to 80 cm and a width of 1 to 1.5 m. Characteristic of the The prickly stipules are the main leaves of the caper bush. The flower buds form at the terminal ends of the branches. Capers are not the fruit, but the closed flower. This should not be confused with the unripe fruits, which are known as caper berries. These are greenish and taste bitter. The fruits can also be salted, pickled and used as ingredients, spices, seasonings or garnishes. ³

Alternative names

The fruits of the caper bush are called caper apples or caper berries. In English, the buds are called caper and the fruits are called caperberries. Flinders rose, capparis bush or caper bush is the English name for the whole caper bush. Flores Capparidis is the drug name for capers as a medicinal plant.

Other uses

The caper bush is popular as an ornamental plant in the garden with its sweet-smelling, delicate and white flowers. The caper bush is a valued plant for erosion protection on highways or rocky slopes due to its low site requirements and low water requirements. Due to its high heat tolerance and low flammability, it could play an important role in protecting against forest fires. ³