SCIENTIFIC NAMES: Capparis spinosa L. (syn. Capparis rupestris), Capparis ovata Desf., Fam. Capparidaceae (or Capparaceae)
DESCRIPTION: Caper plants are small shrubs, and may reach about one meter. Its leaves are oval, it has green buds, big white flowers, and red fruits.
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 helps to conserve soil water reserves. Leaf stipules may be formed into spines. Flowers are born on first-year branches.
USED PARTS: root, and buds.
MAIN CONSTITUENTS: the fresh fruits contain saponine, pectine, and most importantly flavonoids, anti-oxidant bioflavinoid rutin.
MEDICINAL USES: Capers are said to reduce flatulence and to be anti-rheumatic in effect. In ayurvedic 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.
Nonetheless, their most important action at this point is related to sexuality: the legend goes that a few capers a day will defeat impotence.
The man who eats them will strengthen his psychic power, and his erotic vitality. It is also an important constituent of the aphrodisiac recipes, bringing love and voluptuousness.
For the aphrodisiac effect: Take sublingually powder made of the dried fruits, in quantities of 0.5-1.5 grams, every six hours, four times a day.
Keep the powder under your tongue for 15-20 minutes, then swallow it with some water, and maybe honey. For its aphrodisiac effects, take 3-4 grams at one time, four hours before lovemaking.
Macerate prepared from 15-30g of root powder or flowers in 1l of mineral or spring water. The spicy buds are used in sauces or pickles from immemorial times.