Fresh capers have a slightly bitter taste; in the kitchen, salted and pickled buds are usually used.
Dishes with capers acquire a special piquant taste: spicy, sour, slightly mustardy.
What are the benefits of capers
All parts of the plant have analgesic, antiseptic and astringent properties.
The buds of the plant contain fiber, proteins, fats, vitamins A, C, as well as magnesium, iron, manganese and calcium.
A decoction of caperberry fruits and roots is used for toothache, heart and thyroid diseases.
Capers contain Omega-3 polyunsaturated fatty acid, which reduces the risk of heart disease, improves blood circulation, and stimulates brain activity.
Canned capers are safe during pregnancy and are a lean, vegetarian product.
How to eat capers correctly
When raw, unripe, they are not edible; they are pickled in vinegar and salt.
Ripe fruits of the caper bush can be eaten raw.
Capers are like lemons - they can be used in almost any dish, but the main condition is to know when to stop them.
For example, they can be added to salads, dishes with fish and seafood, pasta and macaroni, sprinkled on top of pizza, and also made into sauces based on them.
The most popular is tartare.
