It is a product originating in Asia that spread through the countries of the Mediterranean Sea with the Greeks. His popularity was immediate, becoming an indispensable product in the Greek and Italian kitchen. The caper comes from the shrub Capparis Spinosa. This shrub is born in arid and sandy grounds with little water.
Its looks like the olive, although it is smaller than this and darker green. It has a bitter taste.
About its applications in the kitchen it mainly accompanies fish dishes, some vegetables or salads. It is the main ingredient of the "tartar sauce" made with pickled gherkins, mayonnaise, onions and radishes.
For example, in Italian and Greek cuisine, the caper is present in traditional dishes such as the vitello tonnato, the Sicilian caponata, in pizzas or in the tzatziki.
Regarding its nutritional properties, the caper is an ingredient fundamentally rich in water and carbohydrates. Among its health benefits are that it is antioxidant, diuretic, anti-inflammatory and improves blood circulation.
