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The caper is the edible, immature bud and fruit of a spiny shrub, indigenous to the Mediterranean. Usage of the caper dates back to 3,000 B.C..
Capers are classified into six groups, based on size, with the smallest considered the most sought-after: Non-pareil, surfines, caucines, capotes, fines, and grusas. Capers are typically pickled in salt and vinegar and have a similar flavor profile to a green olive. They are a common ingredient in Italian and Sicilian cooking.
In ancient Greece, capers were used to treat cramps associated with flatulence.
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Capers Questions
Why do so many people think capers are fish? 1 AnswerI think because they're small and salty, like anchovies, and are often used in Mediterranean cuisine, like anchovies. They're actually pickled flower buds. http... read more -
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yahoo: what are capers. google: what are these strawberries doing on my nipples i need them for fruit salad. GOOGLE WINS! hahah
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Best use yet of bacalao: carpaccio of salt cod with preserved lemon, chili, capers and mixed cress. Dinner anyone? http://bit.ly/5g1BwZ
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I love Mary Russell's snippets from her novel. Think I'll start doing some Cattle Capers(tm) snippets soon.
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Now watching super capers
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@firefire100 cornball capers
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