The Cucuncio and the Caper: A Journey to Discover Hidden Flavours

The caper is a plant native to Asia Minor, which has also found a very favourable climate in the Mediterranean. It is in fact widespread throughout the south Italy and from May until the end of summer it brings a touch of colour to even the driest soils, even releasing a delicate fragrance into the air thanks to its distinctive coloured flowers.

What we commonly know as a 'caper' is actually the unopened flower bud, but when this is not picked and left on the plant, it will blossom into a beautiful flower and give birth to a fruit with a very special name: the cucuncio indeed! The cucuncio is, therefore, the fruit of the caper flower when it is not picked immediately before flowering.

Exploring the Differences between Caper and Cucuncio

When we talk about caper e cucuncioit is essential to understand that although they come from the same plant, they represent two completely different stages of the plant's life cycle and have distinctive characteristics both in terms of appearance that of use culinary.

Capers are the non-flowering buds of the Capparis spinosa plant, harvested by hand before the flower has a chance to bloom. They are small, round and deep green, known for their pungent and slightly bitter flavour, much appreciated in cooking for its ability to add a lively touch to many dishes, especially in Mediterranean cuisine.

On the other hand, the cucuncio is the fruit that develops after the flower of the caper plant has been allowed to bloom and pollinate. Unlike the caper, the cucuncium is more elongated in shape and has a long stalk. Inside, we find seedswhich, if the cucuncio is picked at the right time, do not interfere with chewing and are rather easy to consume. This fruit has a taste less intense than the caper, but is nevertheless appreciated for its delicate flavour and versatility in cooking.

The importance of knowing the differences between these two products lies not only in enriching our culinary knowledge but also in enhancing two products that, although related, offer experiences very different sensory qualities. Each element has its place in the kitchen and can be used to enhance different dishes, from fish to salads, demonstrating how from the same plant can come ingredients with such different uses and characteristics.

Cucuncio Conservation Techniques

To maintain the organoleptic qualities of the cucuncio, it is essential to follow proper preservation methods that preserve their flavour and freshness. One of the most common techniques is pickling, but the process starts much earlier, with the dehydration of the cucuncio.

Dehydration is a crucial step: it starts with a proportion of 1:1 of salt and fruitor 1 kg of salt for every kg of cucunci. These are layered in a container, alternating a layer of cucunci and a layer of salt. This method not only extracts excess moisture but also helps to preserve the cucunci naturally, reducing the proliferation of bacteria.

Day after day, the salt absorbs the moisture released by the cucunci, which must be removed regularly to prevent the formation of mould. Once the dehydration process is complete, the cucunci can be preserved in various ways: pickled, in brine, or in oil. These methods not only diversify the way cucunci can be enjoyed but also extend their shelf life, allowing their flavours to be enjoyed for about 18 months.

Knowing and correctly applying these preservation techniques not only ensures that the final product retains its best qualities but also opens the door to a world of recipes in which the cucuncio can shine as a protagonist or as a complement, enriching the table with its unique and delicate flavour.

Through this information, we hope to have cleared up some doubts about the caper and its lesser-known fruit, the cucuncio. Whether it is to enrich your culinary vocabulary or to experiment in the kitchen, knowing these details can open the door to new and tasty discoveries.