Useful components of capers

Useful components of capers

Useful components of capers successfully used in cooking and for the prevention of many diseases, method of consumption and storage capers

Useful components of capers traditional seasoning with incomparable taste. Some of us consider them to fruit. Other vegetable. Third have not even heard of capers. And even if you measure them in the store, you may have passed them due to their relatively high price. Their taste but worth it.

You can add them to salads, pasta and sauces, as well as various meat dishes, fish and vegetables. Representing olive balls, and their name comes from the island of Cyprus, where he will meet them in abundance. Capers are actually not at all new „fruit“ in the history of mankind, because the first written records of them dating from around 2700 BC Fruits and vegetables are capers? What they are and where they come from? Capers are the buds of insoluble tall, prickly shrub called kapersnik.

It is these buds are picked by hand just before dissolve – in April and May. If not picked, they appear beautiful white flowers with numerous stamens, which fade in just a few hours. The aroma of capers resembles that of mustard, but their taste is pungent. In this appearance, they did not impress taste.

This is the reason for the further processing, which is dried and cured for about two or three months in acetic marinade. Thus capers are filled with pleasant lemon flavor and are quite tempting to eat. Sale and capers (mostly larger) that are only rolled in coarse salt, which must be washed before their consumption.

Their country is Mediterranean, but grown more in many places. Especially prevalent in southern Europe and North America. They meet on the Crimean peninsula, the Caucasus, Central Asia and Algeria. The collection of capers is quite labor intensive work, which explains their high price. The most expensive sold capers growing on the island of Santorini in southern France.

They have a very strong aroma and captivating lemon flavor.

consumption and storage capers

Useful components of capers traditional seasoning with incomparable taste.

Greeks prepare even the young shoots and leaves of a spiny shrub pickled again. Their taste is not very different from that of the buds themselves, so they appear ideal condiment for salads and seafood mostly. Have nutritional value capers? K apersite are low in calories – calories in 100 grams are only about 23.

They contain proteins, protein (over 25%) and carbohydrates. Many are rich in fiber, vitamins – mostly C, as well as organic acids, sodium and iodine. The seeds contain up to 35% oil. The good news is that during processing do not undergo heat and it keeps their maximum useful substances. Color of kapersnik Health:

A decoction of the flowers of kapersnik is an excellent antiseptic and anesthetic. Help in wound healing, strengthen the heart and thyroid gland, toothache, neurosis. Capers advised, however, in people with kidney, liver and biliary diseases. Consumption and storage capers. Capers can add to almost everything or just snacking on them burkancheto- taste is quite addictive.

Perfect are tomato sauces for fish and other seafood. It would not be wrong if you add in vegetables, pasta and chicken. It is important to remember that when you put them in soup, there is no need to add extra salt. Adding them to the end of cooking so as not to lose their concentrated flavor and be frugal with them – they should not intrude on the main flavor.

On the storage – marinated they can stay to nine months in the refrigerator and dry and salted – about half a year at room temperature, but such country is hard to find. Capers are especially prized in cooking and that their „position“ is fully deserved. Spicy taste is not for everyone, but those who once tried it, loved him forever.



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