Capers

Scientific Name(S): Capparis spinosa L. Family: Capparidaceae

Common Name(S): Caper, cappero

Capers are the unopened green flower buds of the Capparis spinosa , a wild and cultivated bush grown mainly in Mediterranean countries (southern France, Italy, and Algeria) and also in California.

Botany: C.spinosa is a shrub native to the Mediterra nean egion. It is a tender perennial plant with deep roots and a long stem that grows to approximately 5 feet. Two forms of the caper can be found, a spiny and a nonspiny variety. Capers thrive best in dry soil.

History: The caper has a long history of use as a culinary spice and remains widely used as a spice today. In commercial operations, the unopened flower buds are collected by hand and pickled to produce the characteristic pungent taste and smell. Leaves of related species are used as rubifacients and to treat skin disorders.

Uses of Capers

Pickled flower buds are used as a condiment. Extracts of this or related species may improve dry skin and the function of enlarged capillaries.

Side Effects of Capers

Capers may cause contact dermatitis in sensitive individuals.

Toxicology: The topical application of wet compresses soaked in fluid containing capers has been associated with the development of contact dermatitis. Therefore, patients with sensitive skin should be aware of the irritating potential of this plant when used topically. The related species C. fasicularis and C. tumentosa are reported to be poisonous.

Summary: Capers are best known as spices used in Mediterranean cooking. Although they have not been used widely in herbal medicine, extracts of the buds and plant have been used for the treatment of some topical skin disorders. Unfortunately, capers may induce dermatitis.