EN on Foods

January 2013 Issue

Get Caught with this Caper

The folklore. The caper, courtesy of its sharp and tangy bite, is responsible for the Mediterranean flavors of regional favorites, like chicken piccata and spaghetti puttanesca. Capers, most likely native to Asia, and abundantly grown in Mediterranean countries, such as Greece and Italy, have been coveted both as a cooking ingredient and medicine for thousands of years. Capers are mentioned in several ancient texts, including what is believed to be the first cookbook in the first century, A.D., and were used by early Greeks to treat rheumatism, flatulence, and promote a healthy liver.

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