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Capparis spinosa------Kaveer the magical plant of Chitral

Chitral the name for some one it is synonym to lofty snow clad unclimbed mountains and for other others it reminds them of lush green valleys with glacier fed fresh water streams.

For westerner Chitral is the abode of the world�s oldest Kalash civilization and a place to lively watch the wild form of polo at height of 12000 feet. Beside all these another feather in its hat is its unique and rich fauna and flora which makes it researchers paradise. Endangered species of Snow leopard, arrogant Markhor and magnificent Common Chukor toped the lists of wild life. Very little is known about its rich fauna and flora; especially about its flora which nature has bestowed Chitral with plenty of plants with numerous medicinal values.

One such plant with magical medicinal value is Caper......... Kaveer
Yes the name is pungent like the taste but its value is worthless.

The caper (Capparis spinosa L.) Family Capparidaceae (or alternatively Capparaceae) locally Kaveer. The Caper bush is an evergreen, spiny, trailing, deciduous shrub growing up to 1-2 m in height. Leaves are alternate, round to ovate, thick, and glistening. Leaf stipules may be formed into spines; this is the reason it is called spinosa. Spinosa" refers to the pair of hooked spines at the base of each leaf stalk. It has beautiful flowers that are hermaphrodite. Flowers are about 2 inches in diameter, white with numerous violet stamens, and very pleasing in appearance. Reputed to be quite fragrant, the flowers open at dawn and close by late afternoon, during which time they are a magnet for pollinating insects.

The delicate, cream-white petals and lively purple stamina persist only a few hours. Moreover, the flowers are rarely seen in caper gardens as the caper bud must be harvested before it opens.

ECOLOGY AND HABITAT:

Dry heat and intense sunlight make the preferred environment for caper plants. Plants are productive in zones having 350 mm annual precipitation (falling mostly in winter and spring months) and easily survive summertime temperatures higher than 40�C (105� F). However, caper is a cold tender plant and has a temperature hardiness range similar to the olive tree (-8�C, 18�F.)
Where native, plants grow spontaneously in cracks and crevices of rocks and stone walls. Plants grow well in nutrient poor sharply-drained gravelly soils. Mature plants develop large extensive root systems that penetrate deeply into the earth. Capers are salt-tolerant and flourish along shores within sea-spray zones.
Caper plants are small shrubs, and may reach about one meter upright. However, uncultivated caper plants are more often seen hanging, draped and sprawling as they scramble over soil and rocks. The caper's vegetative canopy covers soil surfaces which help to conserve soil water reserves. Leaf stipules may be formed into spines. Flowers are born on first-year branches. Capers can today be found growing wild all over Mediterranean, and are frequently cultivated (e.g., in France, Spain, Italy and Algeria; furthermore, Iran, Cyprus and Greece produce significant amounts); their origin is, though, supposed in the dry areas of Western or Central Asia.
The caper was used in ancient Greece as a carminative. It is represented in archaeological levels in the form of carbonized seeds and rarely as flower buds and fruits from archaic and Classical antiquity contexts.

HISTORY:

Etymologically, the caper and its relatives in several European tongues can be traced back to Classical Latin capparis, �caper�, in turn borrowed from the Greek ??ppa???, k�pparis, whose origin (as that of the plant) is unknown but is probably Asian. Another theory links k�pparis to the name of the island of Cyprus (??p???, K�pros), where capers grow abundantly.
In Biblical times the caper-berry was apparently supposed to have aphrodisiac properties; the Hebrew word abiyyonah for caper-berry is closely linked to the Hebrew root , meaning "desire". The word occurs once in the Bible, in the book of Ecclesiastes, at verse 12:5.

The King James Version translates on the basis of the Hebrew root (and perhaps the metaphorical meaning):...the grasshopper shall be a burden, and desire shall fail. (12:5 KJV)

The medieval Jewish commentator Rashi also gives a similar gloss (12:5 JPR). However ancient translations, including the Septuagint, Vulgate, Peshitta and Aquila, render the word more concretely as ??ppa???, "caper berry". Thus in the words of one modern idiomatic translation (2004), ...the grasshopper loses its spring, and the caper berry has no effect; (12:5 HCSB)
Seed clumps of Capparis spinosa L. together with shoots, leaves and fruits of Cannabis sativa L. were unearthed in the Yanghai Tombs, Turpan District in Xinjiang, China. This is the first time that plant remains of Capparis spinosa have been discovered in China and the eastern part of Central Asia. Based on the joint occurrence of Capparis spinosa and Cannabis sativa, and the pharmacological value of the seeds of Capparis spinosa, it is deduced that caper was utilized for medicinal purposes.

OTHER COMMON NAMES FOR CAPER:

Bengali: kabra
English: caper, caper berry, caper bush
French: c�prier, c�pres, fabagelle, tapana
German: kapper, Kapernstrauch
Hindi: kiari, kobra
Italian: cappero, capperone (fruit)
Punjabi: kabarra
Russian: kapersy
Arabic: kabar
Urdu: kabar
Chinese: chi saan gam
Greek: Kappari
Sanskrit: Himsra
Persian: Kaver sag

NUTRITIONAL INFORMATION:

Capers, prepared
Nutritional value per 100 g (3.5 oz)
Energy
96 kJ (23 kcal)
Carbohydrates
5 g
Sugars 0.4 g
Dietary fiber
3 g
Fat
0.9 g
Protein
2 g
Vitamin C
4 mg (7%)
Iron
1.7 mg (14%)
Sodium
2960 mg (129%)
Percentages are relative to US recommendations for adults.
Source: USDA Nutrient database

MAIN CONSTITUENTS:

Capers contain isothiocyanates and thus resemble several spices of the cabbage family (cress, black and white mustard, wasabi and horseradish).
Obviously, pickled capers consist mainly of water (about 85%). The dry matter contains, besides bitter flavonoid glycosides, a mustard oil glycoside named glucocapparin (methyl glucosinolate), whence by enzymatic reaction the pungent principle of capers, methyl isothiocyanate, is liberated.
Of all mustard oils, methyl isothiocyanate is the most volatile and most susceptible to hydrolysis (degradation by water), especially at elevated temperature.

Among the flavonoids, rutin (named after its occurrence in rue) is the most important. The white spots often seen covering the surface of pickled capers are said to by rutin which crystallized during the pickling procedure
Although some older sources (Stobart) claim capric acid an important constituent of capers, newer work does not mention this compound (whose name is, by the way, not related to English caper, but derives from Latin capra goat because its strong smell).The pungency of unripe caper berries is due to aliphatic isothiocyanates (methyl, isopropyl and sec-butyl); furthermore, a pyridine alkaloid stachydrine was found.

USES in Food
Capers are essential for several Mediterranean cuisines and are mostly associated with Italian (and Cypriot) foods. They are mostly applied to tomato or wine sauces and fit well to poultry and fish. Furthermore, they are popular with cold meat and frequently used for Italian pizza (see oregano). Capers harmonize with most other Mediterranean spices (basil, oregano and garlic, just to name a few) and are frequently combined with pickled olives.
A famous recipe from Italy is vitello tonnato, veal in tuna-flavoured sauce (the Italian name translates to tuna-ed veal). A piece of veal shoulder is simmered in a well-flavoured mixture of vegetable broth and white wine, cut in thin slices and marinated with a special sauce, salsa tonnata. The latter is in principle an emulgated sauce of mayonnaise type (see also tarragon) made from egg yolk, white wine (or white vinegar), lemon juice and olive oil which owes its intensive flavour to a puree of canned tuna, fermented fish (anchovies) and capers. Vitello tonnato is eaten cold, typically as an appetizer or as an intermediate course.

The cuisines of Central and Northern Europe with their general preference for lightly flavoured foods have come to use capers, too; the main applications are cold dishes (fish salads, minced meat and savoury vegetable salads). Many sauces owe their special character to the addition of a few chopped capers; heating such sauces must, though, be avoided, because capers� aroma gets quickly destroyed by higher temperature. It is best to add capers as late as possible to the sauce, when it is but lukewarm; they go well with chervil and tarragon.

K�nigsberger Klopse (East-Prussian meatballs, Keenichsberje Kochklepse) are a remarkable specialty named for K�nigsberg, the former capital of Eastern Prussia, today called Kaliningrad (Russia). A mixture of ground meat (veal or a combination of veal and pork seems most authentic), white bread, milk, eggs, pungent anchovies and spices (garlic, onion, horseradish, parsley) is formed into dumplings, which are carefully boiled in a well-flavoured broth and served with a creamy sauce made from cream, capers and a dash of lemon juice. The recipe has certainly somewhat a Mediterranean character by the usage of capers and anchovies; on the other side, milk and cream are commonly used in other Baltic foods. Some recipes for K�nigsberger Klopse replace the cream partially or totally by a very light roux.
Outside of the Mediterranean and the Caucasus mountains, capers are not much known, although the pickled fruits of some Central Asian species (e.g., Capparis aphylla) are occasionally used as flavouring in Afghanistan, Pakistan and North Western India.
Capers have been introduced to Central America by the Spaniards and, accordingly, appear in some foods of M�xico, especially in recipes with dominantly Spanish character avoiding all New World ingredients. The indigenous population has not yet adopted use of capers in any larger scale.
FDA of USA has listed caper in the GRAS list (generally recommended as safe), a list of food additives which are Generally Recognized as Safe by a consensus of scientific opinion.

MEDICINAL USES:

The first recorded use of the caper bush was for medicinal purposes in 2000 BC by the Sumerians. The ancient Greeks and Romans also used the plant for these purposes. From ancient time, Cs fruit is used in
The folk medicine for its hypoglycaemic ,diuretic, antihypertensive and
Tonic properties.

It has been suggested that Capers have been used or are still being used in reducing flatulence, in the treatment of rheumatism, anemia, arthritis and gout.
Capers are said to reduce flatulence and to be anti-rheumatic in effect. In ayurvedeic medicine capers (Capers=Himsra) are recorded as hepatic stimulants and protectors, improving liver function. Capers have reported uses for arteriosclerosis, as diuretics, kidney disinfectants, vermifuges and tonics. Infusions and decoctions from caper root bark have been traditionally used for dropsy, anemia, arthritis and gout. Capers contain considerable amounts of the anti-oxidant bioflavinoid rutin.
Caper extracts and pulps have been used in cosmetics, but there has been reported contact dermatitis and sensitivity from their use.

Caper is used as an Analgesic; Anthelmintic; Antihaemorrhoidal; Aperient; Deobstruent; Depurative; Diuretic; Emmenagogue; Expectorant; Tonic; Vasoconstrictor. It has also been used in traditional medicines for dropsy, anemia, arthritis and gout.
One of our dear worthy professor of surgery was advised arthroscopy by orthopedic surgeon and underlying cause was diagnosed as high serum Uric acid. Unwilling to operate he looked for alternate safe natural remedy. Luckily he used caper died fruit in soup for few weeks; and the result was so magical that even surprised the orthopedic surgeon.
Overjoyed by the encouraging result now he is fully convinced to recommend caper to every gout and arthritis patients.
The stem bark is bitter and diuretic. If taken before meals it will increase the appetite.
One of the reasons for its effectiveness for these purposes may be the fact that the plant contains the anti-oxidant bioflavinoid rutin which also contributes to the flavor.
The unopened flower buds are laxative. They are used internally in the treatment of coughs, and externally to treat eye infections. The buds are a rich source of compounds known as aldose-reductose inhibitors - it has been shown that these compounds are effective in preventing the formation of cataracts. The buds are harvested before the flowers open and can be pickled for later use - when prepared correctly they are said to ease stomach pain.

So Caper is being used as Analgesic; Anthelmintic; Antihaemorrhoidal; Aperient; Deobstruent; Depurative; Diuretic; Emmenagogue; Expectorant; Tonic; Vasoconstrictor, antihypertensive, hepatic tonic , cardioprotevtive
Gneneraly herbal Ayurvedic drugs containing caper derivitives are freely available to treat different ailments.

CAPER OR KAVEER USE IN CHITRAL:

Like other areas caper or kaveer is used traditionally since old time as food and specially as medicine in Chitral.
The areas famous for its plants are the upper Chitral especially arid dry zone of Kaghlasht, Kushum, Surwaht, Ujnu, Saroza, Shahgram etc

The best time to collect the mature un opened fruit is late July.
The collected fruits are store in a big pitcher after washing and when the pot is full than the processing began. For this purpose the pot is partially filled with water and than a cap is placed to make it air tight.
Than this pot is left for a week for fermentation; after a week this pot is opened and the fruits dried carefully in the sun.
Traditionally kaveer is consumed in food with mutton especially soup or local Kari.
Special thigh or bone meat is preferred to make tastier kaveer dish. The smell and taste of well cocked kaveer is so that one can not resist it second time.

The dish is diminishing from our homes and hotels; only I call recall an old road side hotel at MROOI serves the dish.
In Chitral kaveer has long been used as antipyretic to cure all pain ,fever and flu especially typhoid fever.

It is a local myth that on roots of kaveer presents "PARPI" which is cure for every disease.
The opened fruit called "CHANTIQ" used as cosmetic by ladies on faces.

The irony is that this rich nutritional and high medicinal value plant is loosing it importance and it is now hard to find good quality one KG Kaveer even for Rs:200-300.

The main reason for that is the fruits are not collected in time and hence this valuable fruits goes wasted. While crossing the desert Kaghlasht last July I was shocked to see the wasted un picked opened fruits of kaveer.

This is high time and challenge for young researchers from Chital to come forward and do research on this magical plant so the people can be more benefited from the kaveer.

Khalil Ahmad Baig
(the writer is a biologist and researcher from Chitral)