CAPERS IN BRINE

CAPERS IN BRINE

SKU: 101 Κατηγορίες: ,

5.70

Quick description:

Capers is excellent source of calcium, potassium, magnesium, sodium and zinc.
Furthermore, its seeds contain fatty acids, mostly linoleic acid, which belongs to the group of healthy and beneficial fats. They are rich in flavonoids as quercetin and kaempferol.

Therapeutic properties
Even in ancient times the therapeutic properties were well known. Dioscorides recommended the leaves and the roots of capers for the treatment of edemas. Also, in a 15th century medical textbook, the writer claims that capers “treats the spleen problems, abases the intestinal worms, cures the piles, strengthens the sperm, helps in stiffness and rheumatic problems…”

Capers is considered a multiply therapeutic herb that has been used in medications and cosmetics. It is anti-inflammatory, antioxidant and has diuretic action.It reinforces the immune system, stimulates the blood circulation and helps the respiratory function.

Availability:

In Stock

Compare
Description :

Ancient Greeks preferred it plain or served on a slice of bread with olive oil and vinegar.We are talking about capers, the wild flower called “Mediterranean Rose”.
It’s a tender prickly bush, with many different varieties growing almost everywhere in the world.

In the Greek Aegean islands, especially in Cyclades, we see capers growing in the most unexpected places. Hanging on steep rocks, breaking the cement or the stones in streets and yards, or popping up in dry stone walls and ruins.

Capers blossoms in May and its flowers live on one day – they wither in the night.
Usually its sprout, leaves and buds are picked from April to August in different stages of their growth. The buds are picked before they open, and for one week, are unbittered in water, which should be changed regularly. Their preservation is done in brine or vinegar.

Capers is consumed basically pickled, because the brine creates the “capric acid” that brings out its characteristic taste. The leaves are consumed pickled or boiled with olive oil and vinegar or lemon added.

The capers buds are an excellent garnish for Santorini fava beans, salads and meat or fish dishes. They can also be cooked with tomatoes and olive oil.

In Greece, we eat not only the capers buds, but also its olive shaped fruits.Those who know how to pick them, also eat its tender sprouts.

You May Also like

    SUNDRIED TOMATOES IN OIL (WITH HERBS)

    6.00

    The so called “Red Queen” changes form and taste and conquers the Greek dinner table.
    Tomato, a protagonist for centuries in our dishes, now triumphs in its sundried version, which has become very popular in recent years, not only because of its exquisite taste and high nutritional value, but also of its limitless ways of use in the Greek Cuisine.

    VINSANTO 2007

    38.20

    THE WINE HERITAGE OF SANTORINI

    PDO SANTORINI

    The secret lies in its natural sweetness. The delight in the quality of production and aging process. “Vinsanto Santorini”, coming from the grape varieties “assyrtiko”, “athiri” and “aidani”, is a lasting surprise for the palate.

    It’s aromatically dense with flavors of dried fruits, chocolate, caramel, coffee and nuts. It tastes sweet in the mouth, without causing the feeling of saturation because of its explosive acidity. A real elixir that contains all the characteristics of the Santorini “terroir”.

    Produced and bottled in Artemis Karamolegos Winery.

    SUNDRIED TOMATOES IN OIL

    5.90

    The so called “Red Queen” changes form and taste and conquers the Greek dinner table.
    Tomato, a protagonist for centuries in our dishes, now triumphs in its sundried version, which has become very popular in recent years, not only because of its exquisite taste and high nutritional value, but also of its limitless ways of use in the Greek Cuisine.

     

    SANTORINI ASSYRTIKO 2015

    18.90

    THE CLASSIC EXPRESSION OF ASSYRTICO

    PDP SANTORINI

    A wine containg all the magic of the island. Santorini Assyrtiko condenses all the characteristics of the most beautiful Greek island: the bright light, the volcanic soil and austere uniqueness of Santorini.

    In Santorini was born the most famous Greek variety of grapes, Assyrtiko, which is conquering world now, thanks to its exciting taste and high nutritional value.

    Santorini Assyrtiko is perfectly combined with all Greek and Mediterranean tastes.

    Complex nose of pear, apple and minerals with beautifully added herbal notes. Full bodied, has a creamy texture wonderfully balanced by minerality and tension. A full, condensed wine with a refined complexity and long lasting in the mouth.

    Production and bottling: Artemis Karamolegos Winery.

Syrigos Family
X