CAPER (alcaparra capparis spinosa)

	C
	CAPER
	*alcaparra capparis spinosa*

Name
CAPER

Scientific Name
alcaparra capparis spinosa

CAPER

The caper is arbustillo zarzoso that throws piston rods of until a longer meter of height or still, pendants, with the a little heavy leaves and of contour cleared enough. The flowers are very beautiful and showy; they are born of one in one in the encounter of the flowers with the stem and are maintained by a regular stalk of a peduncle. The fruit is fleshy, attenuated in the base and a little widened in the stop; it is maintained at the top of a prolonged tip that starts of the center of the own flower. One grows up in dry rocky crags, declivities and cols, mainly in calcáreos, argillaceous or chalky lands. In the Iberian Peninsula it is possible to be found mainly in Andalusia and Gerona and is specially abundant in Balearic.

The caper blooms as of the month of May. With medicinal aims the root is used, the crust and the cocoon of the flower, from where the well-known caper obtains itself. The harvesting of cocoons is made from the month of April, and the fruits - when still they are tender from May. The root takes shelter in winter, once the plant has finalized its biological cycle. The caper is not a medicinal plant in strict sense, although reason has some therapeutic virtues - for which it is included in this compendium. The crust and the root are good to cause tinkles it. As far as the capers and the capers, one considers excellent condimentos and appetizer, once prepared, because in crude they do not feel anything to the stomach well.

The preparation of the capers is simple: in a container the capers put themselves or the capers and totally cover with a vinegar with good quality, adding a little salt; the vinegar is left in maceration during a month, renewing every week. Spent east time already they are possible to be eaten directly, although when it is enjoyed this manjar more it is preparing different sauces from which an exquisite flavor gives.

Formerly much was used the crust by the root for the diseases of the liver and bazo, and at the moment, in Algeria, it is continued using in form of stimulating cofoundation as effective of tinkles it.

Wine: With 50 g. by root of caper and 1 l. of sherry wine prepares good a stimulant of the appetite. For it the mixture in a bottle is placed, is covered and it must in maceration during nine days, having tried shake the mixture to newspaper. A glass is due to take before the meals.

Cocimiento: Antiartrítico and diurético. 60 are put g. of crust by root of caper in a liter of water; it is boiled during half an hour, one filters and it is let cool. The maximum permissible dose is of two spoonfuls to the day.

Although these preparations are simple to do, the best form to enjoy the caper is using it like condimento in sauces, salads and other stews, to which it gives a fine and exquisite flavor.

Diurético. Appetizer. Purifying.

CAPER

Productos

List of Products of HIPERnatural.COM with CAPER:

U.E.P. Add to Favorite Home Page Recommend this Plant
2008 © HIPERnatural.COM www.hipernatural.com Your Source of Natural Health in Internet

Photo	Product	Buy	Price
			Euros €

	AGILMEN 60 Capsules of 300 mg Soria Natural Circulatory Apparatus Circulation	Shopping Cart	9,54 €
	Perilla (Api-Nature) Bottle of 30 Capsules Tongil Respiratory System Allergy	Shopping Cart	22,89 €