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 (mustardmustard,
common name for the Cruciferae, 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.

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 ?
50 Confit shoulder of Breconshire lamb with Pembroke new potatoes, fresh peas, broad beans, samphire and stout reduction pounds 15 Pan fried, line caught Chesil Beach mackerel with warm salad of Pembroke new potato, tapenade and rocket, anchovies and caper berries pounds 13.
Toss the peppers, onion, caper berries, olives, tomatoes and cucumber together.
Sitting on a tartan rug in the welcoming shade of a willow tree in the heart of Newcastle on a hot June Sunday, sipping a glass of fruity CuvAe Georges Duboeuf red and nibbling on a smoked salmon sandwich with cream cheese, red onion and caper berries, this was definitely picnicking at the luxury end of the scale.
Add a handful of caper berries, a few artichoke halves and a slice of taleggio cheese to the centre.
Their sauteed skate ($11) makes a novel beginning, surrounded by slices of squash and fried caper berries.
They don't believe in keeping things all that simple either, red mullet comes with a ratatouille sauce, caper berries and deep-fried sorrel (pounds 12.
We also shared a small plate of pretzel--dusted calamari plus one fat fresh shrimp ($11) sauteed with artichoke pieces and caper berries.
The new Vegan menu was created in collaboration with the chefs of famed vegan restaurant, Vedge, and features tasty dishes including: Vegan Pickled Sampler: Olives and Dried Chilies, Peel-and-Eat Lupini Beans, Pickled Radishes and Mustard Seeds; Grilled Vegetable Board: Grilled Broccolini, Roasted Baby Carrots, and Roasted Tri Colored Cauliflower, Chilled Golden Beet Board: Roasted Golden Beets with Avocado, Cucumber and Smoked Tofu Sauce, garnished with Caper Berries and Bagel Chips, Portabella Carpaccio : Grilled Portabellas, with Pickled Red Cabbage and Rye Bread Toast Points and a Vegan Chocolate Chips Cookies.
5oz) softened butter Two garlic cloves, peeled and crushed Four tablespoons freshly chopped chives Three medium hard boiled eggs, roughly chopped 15 small cooked new potatoes, halved 100g (4oz) fine green beans, topped, tailed and blanched Three Little Gem lettuce, roughly torn 10-12 black olives, halved One red onion, peeled and finely sliced Four to six tomatoes, chopped Two tablespoons flat leaf parsley, freshly chopped A few caper berries to garnish, optional For the dressing Four tablespoons red wine vinegar 175ml (6fl oz) extra virgin olive oil Two small garlic cloves, peeled and finely chopped Salt and pepper to taste Method Pre-heat oven to gas mark five, 375F, 190C.
The cucunci (juicy caper berries in champagne vinegar), olive ascolana (green olives stuffed with beef and pork, breaded and fried), the oven-roasted Italian sausage salsiccia calabrese and the mini crostinis were the perfect way to get the tastebuds going.
Fillet of beef Rossini with crema di Pecorino, speck di merino and white truffle Seared monk fish, walnut sauce, rocket and caper berries Chilled cherry tomato and bread soup