Immature buds of a shrub in the Mediterranean that are pickled They may be packed in the brine or in coarse salt
Buds from the Caper Bush, usually steeped and stored in brine Capers add liveliness to white and other sauces, to salads and creamed dishes, and, as condiments, to appetizers, meats, and seafood
The pickled flower buds of a Mediterranean shrub, capers are a sharp, distinctively flavored addition to sauces, stews, fish dishes, and salads Capers are packed in brine, so it is best to rinse and drain them before using Opened jars should be kept refrigerated
These are the sun-dried, then pickled buds of a bush native to the Mediterranean Capers make a pungent addition to many sauces and condiments, including tartar sauce
- The flower buds of a small bush found in Mediterranean countries To make capers, the buds are dried and then pickled in vinegar with some salt To reduce saltiness, rinse before using The piquant taste of capers permeates any sauce quickly, and just a few supply a big flavor boost
If you caper about, you run and jump around because you are happy or excited. They were capering about, shouting and laughing. to jump around and play in a happy excited way (Probably from capriole (16-21 centuries), from , from caper; CAPRICORN). Any of the low prickly shrubs that make up the genus Capparis (family Capparaceae), of the Mediterranean region. The European caperbush (C. spinosa) is known for its flower buds, which are pickled in vinegar and used as a spicy condiment. The term caper also refers to one of the pickled flower buds or young berries. Buds of C. decidua are eaten as potherbs, and curries are prepared from seeds and fruits of C. zeylandica
The weather is so foul, not even a caper would venture out A Manx (Atasözü) A caper is a fisherman of Cape Clear in Ireland, who will venture out in almost any weather