Capers: The Flavorful and Nutritious Buds of the Capparis Spinosa

Capers are the unopened green buds of a thorny shrub known as Capparis spinosa, which grows wild throughout the Mediterranean and parts of Asia. These small, pea-sized buds are hand-picked, usually early in the morning, to preserve their delicate flavor and texture. After being harvested, capers are typically sun-dried and then pickled in vinegar, brine, or salt, which enhances their distinct taste.

Capers have a flavor that is similar to the tangy brininess of green olives, but with a unique floral tartness. This complex taste profile makes them a versatile ingredient in various cuisines. They are especially prominent in Mediterranean cooking, where they add a burst of flavor to dishes like pasta puttanesca, chicken piccata, and tapenade. Beyond Mediterranean cuisine, capers are also popular in Middle Eastern and North African dishes, often paired with lamb, fish, and vegetables.

Capers are prized not only for their flavor but also for their nutritional value. They are low in calories but rich in vitamins and minerals, including vitamin K, vitamin A, and iron. Additionally, capers are packed with antioxidants that help protect the body against free radicals and reduce inflammation. The pickling process also boosts their probiotic content, supporting gut health.

The Capparis spinosa plant is well-suited to the tough conditions of the Mediterranean climate. It thrives in rocky, dry environments and is often found growing in the crevices of walls and cliffs, making it a valuable crop in regions with difficult growing conditions.

In summary, capers are a remarkable ingredient with a rich history and a unique flavor that enhances a wide range of dishes. Their nutritional benefits and ability to thrive in harsh climates further highlight their significance in the culinary world.
Capers: The Flavorful and Nutritious Buds of the Capparis Spinosa

Cloves

Cloves
Cloves are the dried flower buds of Eugenia caryophylata, an evergreen tree of the Myrtle family.

It is indigenous to the Moluccas or Spices Islands but is cultivated in many of the East Indian Islands, Madagascar, Zanzibar, Pemba, Penang (Malaysia), India, and Ceylon.

When the green buds change to a reddish color, they are removed from the three and dried.

The dried flower buds must be handled with care. They range from ¼ to ½ in. in length and are reddish brown.

Cloves are characterized by theirs strong, pungent flavor. The spice is available either whole or ground and is used as a flavoring for hams, roasts, stews, pickled fruits, preserves, desserts, cakes, puddles and spice sweet syrups.

Ground cloves contain tissue cells found in flower buds and broad base fibers, but starch grains are absent.

Cloves contain 12-21% of volatile oil; the principal flavor constituents are eugenol (70-80%) caryophyllene, vanillin and small amounts of several other substances.

Adulterants include exhausted cloves, clove stems, allspice, nutshells and cereals.
Cloves