caper

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caper,

common name for members of the Capparidaceae, a family of tropical plants found chiefly in the Old World and closely related to the family Cruciferae (or Brassicaceae; mustardmustard,
common name for the Cruciferae, or Brassicaceae, a large family chiefly of herbs of north temperate regions. The easily distinguished flowers of the Cruciferae have four petals arranged diagonally ("cruciform") and alternating with the four sepals.
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 family). Capparis spinosa is cultivated in the Mediterranean area for its flower buds—capers—which are pickled and used as a condiment. The spiderflower (Cleome spinosa) is a common garden annual. The family also includes a few species indigenous to the United States, e.g., the burro-fat (Isomeris), a common desert shrub of the Southwest. The caper family is classified in the division MagnoliophytaMagnoliophyta
, division of the plant kingdom consisting of those organisms commonly called the flowering plants, or angiosperms. The angiosperms have leaves, stems, and roots, and vascular, or conducting, tissue (xylem and phloem).
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, class Magnoliopsida, order Capparales (or Brassicales).

caper

1. a spiny trailing Mediterranean capparidaceous shrub, Capparis spinosa, with edible flower buds
2. any of various similar plants or their edible parts
References in periodicals archive ?
Bresola, caper berries and |celariac remoulade PS5.
In separate pan melt butter knob, add caper berries and gherkins.
Pickled caper berries are also very popular as a snack in Menorca.
Takes 20 minutes to make, 10 minutes to cook INGREDIENTS ' small red onion, finely sliced 6 to 8 to eight medium vine tomatoes, sliced 100g roasted red and yellow peppers in oil, drained and sliced 15-20 caper berries Handful small black olives 3 tbsp extra-virgin olive oil 2 x 225g packs halloumi Handful fresh basil leaves Crusty bread, to serve METHOD 1.
Like all the dishes, it was perfect, cool, light with a zing injection courtesy of a sauce gribiche and caper berries.
The waitress brought three trays of savoury treats, including the sun blush tomatoes in herby oil, huge green olives, cubes of tofu, hummus, guacamol, and caper berries - a sort of piquant, oversized caper.
Very nicely illustrated throughout with period photography, the recipes in this celebration of Oregonian cuisine ranges from Molasses and Caraway Seared Elk Loin with Black Barley Risotto and Honey-Mead Demi-Glace (Salishan Lodge); to Hazelnut Encrusted Halibut Florentine with Champagne Oyster Cream (Silver Salmon Grille); to Alder Smoked Duck Breast with Raspberry Anjous (Morton's Bistro); to Gungeness Crab Cakes with Artichoke Tapenade, Garlic Coulis, and Caper Berries Appetizer (Hood River Hotel).
Choose big, edible garnishes: large, stemmed caper berries on a smoked-salmon appetizer plate (look for them near the olives at well-stocked supermarkets); a bunch of fresh currants on a cheese platter.
Stir to combine, season to taste and top with some caper berries before serving.
The roasted section turned out to be our favorite, with choices of nicely done skate ($25) accompanied by roasted artichokes, caper berries and lemon; a fulfilling rendition of a pounded veal chop ($31) topped with freshly made mozzarella and a vibrant tomato sauce; and roasted duck ($28) perched in a blood orange-boosted broth.
44 clams, 270ml extra virgin olive oil, salt and freshly ground black pepper, 200g dried spaghettini, 2 hot red chillies (finely chopped), 1 medium size banana shallot (finely chopped), 2 cloves garlic (finely chopped), 50ml dry white wine 20g tapenade (see Tip), 8 marinated anchovies (finely chopped), 10g extra fine capers (finely chopped), 30g flatleaf parsley (finely chopped) 24 cherry tomatoes on the vine, 30g butter, juice 1/2 lemon To garnish: extra virgin olive oil to drizzle, caper berries chervil