Caper
see also: Etymology of Caper
The caper ( Capparis spinosa ) indicates the floral button of the Câprier.
Very present in the southernmost kitchen, the caper crystallized in Vinaigre, pickled or is preserved in wine. The smaller it is, the more delicate its savor is and its marked flavor. Its tart savor raises the perfume of the Mayonnaise S, salads and sauces cold, like the Tapenade.
The caper is produced in the countries of the Mediterranean circumference. In 2005, the principal exporting caper countries are the Morocco, the Spain and the France.
It is one of the traditional ingredients of the Steak tartare.
Be-X-old: Каперсы
| Random links: | Meignanne | Amédée Emmanuel François Laharpe | Battle of Montmuran | Frank De Vol | Elisabeth Harnois | Pièce_de_monnaie_commémorative_des_Etats-Unis |