Capers in Sea Salt

Sicilian Capers in Sea Salt

Capers are often successfully grown in wall cracks and between stones, where it is easier for the seeds to take root, but also in boxes of peat or sand. They are harvested in summer, usually from June-July to September. Capers  are grown and harvested not only for their characteristic taste but also for their beneficial properties. Common capers have been officially included among the traditional Italian agri-food products, while the capers typical of Pantelleria have received the protected geographical indication (I.G.P).

Properties of capers

The aromatic properties of capers that are known very well are contained in the flower buds. The capers are used in the kitchen for their characteristic flavor. But their beneficial properties go beyond the organoleptic characteristics. Capers have some substances considered very useful from the herbal point of view.

They are rich in quercitin, a substance that makes them particularly active about diuretic properties. The consumption of capers is useful to protect blood vessels. They have healing properties concerning hemorrhoids, varicose veins, and gout. They contain vitamin A, vitamin C and B. They are rich in minerals such as calcium, potassium, iron, and phosphorus.

Capers are a natural remedy for allergies. The active ingredients of capers have therefore been used to obtain a remedy that can reduce the symptoms of the most common allergies, along with olive leaves, currant nigrum, and licorice root. Besides, the peel of caper roots has astringent and antispasmodic properties. Finally, capers stimulate appetite and digestion.

Uses of capers

What is called capers are the buds of the flower of the homonymous plant? After harvesting, they are prepared for preservation for culinary use. In the kitchen, capers are used to flavor dishes of various kinds and are an excellent condiment for pasta. They are also used on pizza, with olives or in their replacement. In addition to capers, among the edible buds are nasturtium, calendula, and dandelion.

Capers are also consumed as leaves, which are collected, blanched and prepared in salads with other vegetables. Other culinary uses see the capers as the protagonists of the preparation of the Sicilian aubergine caponata, according to the original recipe it is an excellent sauce to dress the pasta or to spread on bread that you can prepare simply by blending capers and black olives in equal quantities and adding extra virgin olive oil  to obtain a more fluid and homogeneous consistency. Capers are also excellent as an additional ingredient in the preparation of cakes and rice salads or green summer salads, as well as to make the fillings of fresh homemade pasta tastier.

From natural medicine, capers were used in ancient times to prepare a special infusion, based on the roots of the plant and the youngest shoots, which was considered useful to relieve rheumatism. In herbal medicine, bark and roots are used in particular. The decoction prepared with the roots was used to wash ulcers and wounds. Essential oils are used for massages.

How to store capers in salt

The capers are still harvested closed and stored in salt. The preparation of salted capers is one of the many nature preserves that can be prepared at home. The large kitchen salt is perfect to store them without using additives or chemicals. Use only two ingredients in equal quantities: capers and cooking salt without additives.

For example, you will need 1 kg of capers and 1 kg of coarse salt. To prepare salted capers, collect the buds when they are not yet open, leaving 2 mm of the stem. Wash them well, drain them and let them dry in the sun for about two hours on a clean cloth.

Then pour on the bottom of a glass or earthenware jar a layer of coarse salt and one of the capers, alternating them until they reach the top of the jar and making sure that the last layer is salt that is more abundant than the others. Close and store in a dry place, which can be kept for long, even one year. Just one thing: remember to rinse the capers out of the jar before eating, to remove the excess salt.

This is another great product that is the result of years of careful selection, love for the land and passion for quality of the Gangi Dante Farm at the heart of Sicily in Italy. The key to the company is simply Sicily with all its aromas and tastes. Ciao!

Suggestion: Enjoy it as a snack or use it in cooking. Use it as a side complement with meat dishes, especially meatballs.

1.1 pound (500 gr)

Ingredients: Capers, sea salt

Packaging: Sealed Plastic

Product of Italy