Capers (Capparis spinosa), this strange plant with its special smell and taste, thrives on stones, rocks and cliffs in all the Greek islands. The Greek caper is almost always the one that grows naturally in nature.

It goes particularly well with herbs such as thyme, basil and oregano.

Capers belongs to the category of spices, it contains phytosterols, calcium, folate, beta carotene (vitamin A), phylloquinone (vitamin K), magnesium, potassium and enough sodium due to its processing. Also rich in proteins, Vitamin C, E calcium, and beneficial fatty acids

Capers are famous for their beneficial properties in the human body. It is low in calories at only 3 calories for every tablespoon but is a huge source of antioxidants and vitamins. Is also . It is used in various dishes, and mainly in Mediterranean cuisine. Its spicy special taste adds a special note to the dishes.

~ As a pickle, it is used in many salads, in appetizers, in sauces and as a topping on pizzas.

~ Capers give special flavor to vegetables, meat, and fish (especially in recipes combined with anchovy sauce)

~ Considered an appetizer and diuretic herb. With capers, oil, vinegar or butter is flavored, it is added to cheeses, garnishes or pickles and pickles are made.

In China, capers have been used in traditional Uighur medicine to treat rheumatism and gout.

Ingredients: Capers, vinegar, water, salt.

Nutritional information per 100g: Energy 135kj / 32kcal - Fat 0.90g - of which - saturated 0.20g - Carbohydrates 1.70g - of which sugars 0.40g, Edible fiber 20g - Proteins 2.40g - Salt 11g