Showing Food Capers
| General Information | |||||||||||
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| Name | Capers | ||||||||||
| Scientific Name | Capparis spinosa | ||||||||||
| Description | Capers are the edible flower buds of the caper bush, Capparis spinosa. Native to the Mediterranean region, capers are widely cultivated in countries such as Italy, Greece, and Turkey, where they are a staple ingredient in local cuisine. The buds are typically pickled and used as a seasoning to add flavor to various dishes, including salads, pasta, and meat recipes. Fresh capers have a greenish-yellow color, a tangy, slightly sour taste, and a pungent odor. Rich in antioxidants and flavonoids, capers have been associated with several health benefits, including anti-inflammatory and anti-cancer properties. The most notable chemical compound in capers is rutin, a flavonoid with antioxidant properties (PMID: 36587515, PMID: 35935860). In addition to their culinary uses, capers have medicinal applications, including the treatment of rheumatism and skin conditions. Interestingly, capers are usually picked by hand, as the delicate buds are easily damaged by machinery. | ||||||||||
| Primary ID | FOOD00039 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Herbs and Spices | ||||||||||
| Sub-Group | Spices | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Brassicales | ||||||||||
| Family | Capparaceae | ||||||||||
| Genus | Capparis | ||||||||||
| Species | spinosa | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 505885 | ||||||||||
| Wikipedia ID | Capers | ||||||||||
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| References | |||||||||||
| Content Reference | — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||