Caper is a seasoning known throughout the world that gives dishes a pleasant piquant taste. They are unblown flower buds of a plant known as a caper. Among the hundreds of its species, prickly caper is consumed primarily. If we talk about the fruits of the caper, these are sweet red berries with juicy pulp, which tastes a bit like watermelon.

The best varieties of capers in terms of profitability compete with grapes. However, not every housewife knows how to properly use this product. And in vain, because this spice can diversify many dishes. Below will be presented several original recipes with its use. But let's start with the beneficial properties of this exotic product.

Capers: Benefit

The named plant is cultivated in Western Europe, namely in Italy, Spain, on the Balkan Peninsula, as well as in Africa and America. In addition, it is found in the Crimea. By the way, pasta with capers is very popular in Italy. The caper buds are famous for having a large amount of vitamins C and P (rutin). The latter vitamin is very beneficial for blood vessels. In particular, it strengthens the walls of blood vessels, prevents hemorrhages, and most importantly, sclerosis is not terrible with it. Often on the surface of pickled capers you can see white spots - this is the routine that stands out under the influence of the marinade.

Capparidine, a substance with anti-allergic effect, is also included in capers. And the various essential oils that are contained in this product positively affect the hair and skin. Note that caper seeds contain about 36% oil. The caper buds are rich in protein, fiber and iodine.In addition, the use of capers has a good effect on the female genitourinary system and even prevents cancer.

In folk medicine, buds and capers are used to heal wounds, internal bleeding and burns. They are also recommended for hypertension, jaundice, scabies, rheumatism and neurosis.

In turn, the fruits of capers are useful for diseases of the gums and teeth. In addition, it is worth noting that capers stimulate appetite well and are recommended for use in cardiovascular diseases. But we must not forget about contraindications. So, it is better to forget about capers with hypotension and during pregnancy. May be individual intolerance.

Capers: What do they eat with?

The named product was noted in the oldest culinary book that has survived to our time (I century AD). Especially actively used by the ancient peoples of the Mediterranean. What attracted them to this plant? Probably, the main role was played by a salty-sour-sharp and at the same time slightly tart taste of capers.

They can be eaten whole, added to sauces, salads and other dishes. Mostly pickled capers are used in cooking. As a rule, they are pickled in wine vinegar. The calorie content of canned capers is 23 kcal. Ripe fruits are consumed fresh.

Professional chefs often experiment with all kinds of combinations, but if you are new to capers, it is better to focus on proven recipes. In addition, capers go well with meat, poultry (chicken with capers is especially popular), various seafood, smoked and salted fish, cheese, bell pepper, olive oil and fresh herbs. Pounded capers, like other spices, are added to soups, fish, meat and even egg dishes. The caper buds perfectly accentuate the martini.

Capers are an integral element of Moroccan, Italian, Turkish and Greek cuisine. For example, pasta with capers can be safely called a purely Italian dish. In Menorca, caper fruit is considered one of the most popular snacks, and in Greece they are an ingredient in meze (a set of snacks for alcoholic beverages). In Greek cuisine, even caper leaves are used. They are used in salads and in fish dishes. A fish with capers has a unique taste. This seasoning is especially well combined with herring and anchovies. And, of course, we must not forget about pizza with capers. This pizza will appeal to lovers of piquancy.

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Caper salads

This product was an ingredient in the original French Olivier salad, created at the end of the 19th century. Olivier salad with capers is also popular in modern French cuisine. But when preparing salads, it should be remembered that pickled capers should be used carefully, because they have a fairly rich taste and smell. Most often, pickled caper buds are finely chopped with herbs or ground with oil and added to sauces, marinades and salad dressings. So, their aroma is distributed evenly. In salads, capers go well with olives.

Capers and Shrimp Salad

  • 750 g of shrimp;
  • 500 g of tomatoes;
  • 80 g of capers;
  • 1 onion;
  • 1 clove of garlic;
  • 30 g of tomato paste;
  • 90 g of flour;
  • olive oil;
  • juice of 1 lemon;
  • spice;
  • parsley.

First you need to chop the garlic and onions and stew them in olive oil. Next, cut the tomatoes and add them together with the tomato paste to the mass in the pan. Stew everything for about 10 minutes. Now let's do the shrimp. Roll them in flour, season with spices and fry. 4 minutes will be enough for frying. Shrimps are also used for salad with capers and tuna. Pour the finished shrimp with the sauce prepared earlier, sprinkle with parsley, capers and sprinkle with lemon juice. Capers go well with tomatoes, so be sure to try making a salad with capers and tomatoes.

Capers and Chicken Salad

  • chicken breast;
  • half shallot;
  • half a celery stalk;
  • 6 cherry tomatoes;
  • lemon juice;
  • 1 sour apple;
  • 6 quail eggs;
  • olive oil;
  • capers;
  • gherkins;
  • pitted olives;
  • salt.

Rub the chicken breast with pepper, salt, sprinkle with olive oil and bake in the oven for 20 minutes. at 180 °. Cut cherry tomatoes and olives in half. We cook quail eggs and also cut them in half. These eggs are also part of a salad with anchovies and capers. Finely chop celery, shallots, onions, capers, apple and gherkins. We mix everything, salt, pepper, sprinkle with lemon juice and season with olive oil.

First courses with capers

If you decide to add the described spice to a hot dish, do it at the end of cooking to fully preserve the aroma. With the help of capers, you can easily diversify the taste of traditional recipes. You can also add capers to the hodgepodge. Here, this seasoning will perfectly complement lemon and pickles. Interestingly, capers are often replaced with pickled cucumbers or olives. But before adding capers to the soup, be sure to try them. Often it is better to pre-soak the buds in water, thus removing excess salt. In addition, dishes with capers often do not salt at all.

Solyanka with capers

  • 700 g fish (pink salmon, salmon, trout);
  • 20 capers;
  • 2 pickles;
  • 60 g of rice;
  • 1 clove of garlic;
  • 1 carrot;
  • 1 onion;
  • 3 potatoes;
  • half a lemon;
  • Bay leaf;
  • salt;
  • allspice;
  • sunflower oil.

First of all, clean the fish (be sure to remove the gill). Then put it in a pan and fill it with water. As soon as the water boils, drain it, and fill the fish with new water. After that, cook the fish for another 20 minutes. Then we take out the fish and disassemble it into pieces. Filter the broth. Finely chop the onion and garlic, and rub the carrots. Then we pass all the named ingredients. At this time, cut the potatoes and add it to the broth. Pour rice and frying there. Next, cook the hodgepodge for another 10 minutes, after which we add the grated cucumbers. 20 minutes before cooking, put bay leaf, pepper, capers and lemon, sliced ​​in thin circles.

Spicy caper soup

  • meat broth;
  • 3 onions;
  • 300 g capers
  • 100 g of tomatoes in their own juice;
  • half a lemon;
  • green onions;
  • sour cream;
  • salt.

In the presence of meat broth, this soup is cooked very quickly. To begin, bring the broth to a boil, then add the chopped tomatoes, sautéed onion to it and simmer everything for 15 minutes over low heat. Add capers a few minutes before turning it off. Such a soup is best served with sour cream, green onions and lemon.

Caper sauces

Most often, capers are used specifically for sauces. This is due to their bright spicy taste. Capers are part of sauces such as tartar, tapenade, remoulade and ravigot. Be sure to try making Caesar sauce with capers. This seasoning will give the famous salad a new taste. Among spices, good neighbors for capers will be basil, allspice, dill, parsley, marjoram, mint, rosemary and sage.

Caper fish sauce

  • 90 g of olive oil;
  • 15 g of ready-made Dijon mustard;
  • 5 g of dry mustard;
  • 5 g black pepper;
  • 15 g of sugar;
  • 30 g of lemon juice;
  • 15 g of lemon peel;
  • 60 g of capers;
  • dill.

In olive oil, put two types of mustard, lemon juice and zest. Then add pepper, sugar and mix thoroughly with a fork until the state of the emulsion. At the end, you need to add capers and chopped dill. Stir everything and serve to the fish.

Caper and anchovy sauce

  • 300 ml of chicken stock;
  • 100 ml cream;
  • 30 g of oil;
  • 60 g of flour;
  • 2 anchovy fillets;
  • 60 g of capers;
  • salt pepper.

First, knock the butter and flour. This can be done with a fork. Next, grind the anchovies. Then pour the cream and broth into a small saucepan. Bring this mixture to a boil by adding butter and flour at the end. Mix everything for 3-5 minutes. Then we put capers and anchovies in it. At the final stage, add spices and carefully mix again.

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