Yes, you read that right ‘Caper’, not ‘Caped’
It was approx a year ago that I tried capers for the first time.
I like salmon, but I am not a big fan of eating it smoked so have never ordered it with it’s often paired garnish of capers.
If I’d seen them at the grocery store or on a buffet some time, I don’t remember. If it was mentioned I remember thinking that I didn’t really know what they were but they were probably some sort of sea creature (haha – I’ve since learned my Mom thought this too & where I had most likely picked the idea up from when I was a kid).
My sister-in-law Jen was eating them and going on & on about how yummy they were and how they are a powerful anti-inflammatory.
I asked her where they came from (to her amusement I did admit I thought they came from the sea) she told me they are a pickled rose bud of some sort.
I tasted them, they were good! But I didn’t really ‘get into them’ until approx 4 months ago. I don’t know why, but I just started eating them….all the time. A few with breakfast, a few at lunch, maybe a couple with a snack and a few alongside dinner.
The first jar I bought was quite large and it said to consume within 8 weeks of opening. I thought for sure they were going to go bad as I couldn’t possibly eat the whole jar in 2 months. To my utter amazement, I consumed that jar in 2 weeks! And I’ve been going strong every since. I even bought 2 jars while visiting Jen last weekend and made it through 1/2 of 1 of them (the 2nd jar was purchased for her enjoyment as they are one of the better brands I’ve encountered).
And here is why I believe these Little Capers (pickled plant buds) are actually Big Crusaders on inflammation….
You may not remember that I started this blog and focusing on whole foods cooking, not only because I enjoy it, but because I have Multiple Sclerosis. It is my goal to do as much as I can to live better with a chronic condition.
And so, how have I been feeling? Less Tired!!
Now I go through phases of extreme exhaustion, but no matter what I am always tired; more tired than the average person my age (who is usually doing more than me; working or aspiring to a new career and often not, also raising a family). So when I notice an increase in mental clarity, less napping, an increase in the ability and want to do things (I’ve been able to do some volunteer work again!), I take notice.
So what have I been doing lately?
Yup eating Capers. I know things usually don’t end up being just one small thing, but I can’t think of anything else. I’ve been drinking too much coffee, eating out, eating on the fly, feeling stressed, and trying to keep adding in more things to do. I am always conscious of pacing my energy to avoid running into trouble (relapses) as this has been my experience in the past, and hopefully delay possible physical disabilities. Fatigue & Stress have been the two biggest factors impacting how I feel and how often & severe relapses occur.
So yeah, maybe it’s the Capers…but what the heck is in them to even warrant this type of thought?
Capers are a great source of two powerful anti-oxidants: Rutin and Quercetin. I am not going to go on about their properties or why they work on inflammation; you can google search or library browse with the best of them, but they are real and they really do work.
Jen had said they are pickled rosebuds which is really close to the truth. A caper bush is also known as a Flinders Rose. Before the flower bud can actually bloom, the buds are collected and either pickled in brine or stored in oil (I haven’t been able to find them in oil just yet).
As these plants are grown in hot climates, there is currently not one in the garden this year (haha) and thus I am unable to share a picture of my own plant, nor a picture of a jar of them at the moment because I finished my last jar at breakfast this morning!
I encourage everyone to try them and if you already have, please share some of your recipes with us as I have just been eating them on the side for now 🙂