Capers- Australian Salted Nonpareilles
These tiny, top grade capers are the salted unopened flower buds of the caper bush.
The smallest variety, called nonpareil, is the most prized.
Larger capers are stronger in flavor and less aromatic.
Now for the first time Americans can enjoy the delicate fruity flavors, the sweet herbal aromas and the fresh firm crunch of Australian grown organic Capers packed full of antioxidants and natural health benefits.
Australian Capers are grown with minimal water on the dry rocky slopes of the River Murray. The tiny unopened flower buds of the Caper plant are picked daily at first light throughout the hottest months of the year.
Rinse and pat dry between paper towel before using in salads, pasta sauces and dressings.
Capparis spinosa, the caper bush, also called Flinders rose, is a perennial winter-deciduous plant that bears rounded, fleshy leaves and large white to pinkish-white flowers.
The plant is best known for the edible flower buds (capers), often used as a seasoning, and the fruit (caper berry), both of which are usually consumed pickled.
Their use dates back to more than 1200 B.C.E. where they are mentioned as a food in the Sumerian cuneiform Gilgamesh, an ancient retelling of a great flood and ark legend.
After the buds are harvested, they are dried in the sun, then pickled in vinegar, brine, wine or salt. The curing brings out their tangy lemony flavor, much the same as green olives.
The size of the buds range from tiny (about the size of a baby petite green pea) up to the size of a small olive.
Botanical Name: (Caparis spinosa)