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Capparis spinosa (Caper bush) Life
> eukaryotes >
Archaeoplastida >
Chloroplastida
>
Charophyta > Streptophytina > Plantae (land plants)
> Tracheophyta (vascular plants) > Euphyllophyta > Lignophyta (woody plants)
> Spermatophyta (seed plants) > Angiospermae (flowering
plants) > Eudicotyledons > Core Eudicots > Rosids >
Eurosid II > Order: Brassicales
> Family: Capparaceae
Native to Mediterranean, Arabia and central and west Asia.
Grows as a shrub to 1 m high. Capers
are the unopened buds of this plant, pickled in white wine vinegar (Sicilian
capers are pickled in brine). Capers are used in
tartare,
ravigote,
remoulade and
puttanesca
sauces and caper sauce for lamb. They are also used in fish dishes and hors d'oeuvres
such as caponata.
Glen (2002) does not
record this species as being cultivated in southern Africa.
Links
Publications
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van Wyk, B.-E. 2005. Food Plants of the World -
Identification, Culinary Uses and Nutritional Value. Briza, Pretoria.
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