Capers

Small description

Climate conditions of Uzbekistan are naturally good for growing of high quality capers-the product which is demanded on many markets as a traditional adding of many cuisines, especially Mediterranean. Organization of cultivation and processing of 2000 tons of caper per year. Comparatively small investments versus high financial yields make this project quite attractive for an investor.

Ni Si fruits Savdo LLC is one the largest Capers’ (Kapari) exporting company in Uzbekistan.

The company has acquisition points in the largest plantation area of capers in Uzbekistan, Jizzakh region. Every year we export hundreds of tons of our product directly to manufacturing companies.

We have own representative in turkey dealing with capers importing and selling procedures

We carefully check and calibrate caper to different sizes. Later, the capers were stored into plastic drums with brine ready for further processing.

Capers are the immature, unripened, green flower buds of the caper bush (Capparis spinosa or Capparis inermis). The plant is cultivated in Italy, Morocco, and Spain, as well as Asia and Australia. It's most often associated with Mediterranean cuisines, but enjoyed worldwide. Brined or dried, the caper is valued for the burst of flavor it gives to dishes. It adds texture and tanginess to a great variety of recipes, including fish dishes, pasta, stews, and sauces.

Very small, peppercorn-sized capers called ‘nonpareille’ are available, but the slightly larger ones are more common. Capers are preserved in a number of ways – salt, wine vinegar, brine or olive oil can all be used. The brine-pickled variety has the sharpest flavour, but is slightly less versatile than the salted type. For a more sophisticated caper flavour, try elegant caper berries on the stem, which are a little milder and sweeter than the standard type.