Capers are the fruit of the caperbush. This bush is said to be native to the Mediterranean basin, but its range stretches from the Atlantic coasts of the Canary Islands and Morocco to the Black Sea to the Crimea and Armenia, and eastward to the Caspian Sea and into Iran. Capers probably originated from dry regions in west or central Asia.
Dry heat and intense sunlight make the preferred environment for caper plants. Where native, plants grow spontaneously in cracks and crevices of rocks and stone walls. Plants grow well in nutrient poor sharply-drained gravelly soils.
Capers have a sharp piquant flavor and add pungency, a peculiar aroma and saltiness to comestibles such as pasta sauces, pizza, fish, meats and salads. The flavor of caper may be described as being similar to that of mustard and black pepper.
PANTELLERIA CAPER is globular in shape, and mustard-green in color.
Pantelleria is a volcanic island off the coast of Sicily. The arid soil and very low rainfall makes it a perfect habitat for capers. The capers are covered with sea salt until the salt dissolves making a brine. Then drained and covered again with sea salt, this process being repeated several times. After they are cured they are mixed with sea salt in a 15% percentage.
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