Caper and Inonotus arizonicus: Difference between pages

Inonotus arizonicus
Scientific classification
Kingdom:	Fungi
Phylum:	Basidiomycota
Class:	Basidiomycetes
Subclass:	Incertae sedis
Order:	Hymenochaetales
Family:	Hymenochaetaceae
Genus:	Inonotus
Species:	I. arizonicus
Binomial name
	Inonotus arizonicus; Gilb., (1969)

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Inonotus arizonicus is a plant pathogen.

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-{{taxobox
+{{Taxobox
-|name = Caper
+| name = ''Inonotus arizonicus''
+| regnum = [[Fungi]]
-|image = Capparis_spinosa.jpg
-|regnum = [[Plantae]]
+| phylum = [[Basidiomycota]]
-|unranked_divisio = [[Angiosperms]]
+| classis = [[Basidiomycetes]]
-|unranked_classis = [[Eudicots]]
+| subclassis = [[Incertae sedis]]
-|unranked_ordo = [[Rosids]]
+| ordo = [[Hymenochaetales]]
-|ordo = [[Brassicales]]
+| familia = [[Hymenochaetaceae]]
-|familia = [[Capparaceae]]
+| genus = ''[[Inonotus]]''
-|genus = ''[[Capparis]]''
+| species = '''''I. arizonicus'''''
-|species = '''''C. spinosa'''''
+| binomial = ''Inonotus arizonicus''
+| binomial_authority = Gilb., (1969)
-|binomial = ''Capparis spinosa''
+}}
-|binomial_authority = [[Carolus Linnaeus|Linnaeus]], 1753
-|}}
-{{otheruses}}
-{{redirect|Capers}}
-[[Image:Thomé Capparis spinosa.jpg|thumb|left|<center>''Capparis spinosa'' L.</center><center>by [[Otto Wilhelm Thomé]]</center>]]
-[[Image:Capers jar.jpg|thumb|100px|right|Pickled capers in a jar]]
-The '''caper''' (''Capparis spinosa'' L.) is a perennial spiny shrub that bears rounded, fleshy leaves and big white to pinkish-white flowers. A ''caper'' is also the pickled bud of this plant. The bush is native to the [[Mediterranean Basin|Mediterranean region]], growing wild on walls or in rocky coastal areas throughout. The plant is best known for the edible bud and fruit (''caper berry'') which are usually consumed pickled. Other species of ''Capparis'' are also picked along with ''C''. ''spinosa'' for their buds or fruits.
+'''Inonotus arizonicus''' is a plant pathogen.
-== The plant ==
-''Capparis spinosa'' is highly variable in nature in its native habitats and is found growing near the closely related species ''C''. ''sicula'', ''C''. ''orientalis'', and ''C''. ''aegyptia''. Scientists can use the known distributions of each species to identify the origin of commercially prepared capers.<ref>{{cite journal|last = Fici|first = S|title = Intraspecific variation and evolutionary trends in ''Capparis spinosa'' L. (Capparaceae)|journal = Plant Systematics and Evolution|volume = 228|issue = 3-4|pages = 123–141|publisher = Springer Wien|date=  October, 2001|doi = 10.1007/s006060170024|accessdate = 2006-11-21}}</ref><ref>{{cite journal|last = Inocencio|first = C|coauthors = F Alcaraz, F Calderón, C Obón, D Rivera|title = The use of floral characters in ''Capparis'' sect. ''Capparis' to determine the botanical and geographical origin of capers|journal = European Food Research and Technology|volume = 214|issue = 4|pages = 335–339|publisher = Springer|date=  April, 2002|doi = 10.1007/200217-001-1465-7|accessdate = 2006-11-21|doi_brokendate = 2008-06-20}}</ref>
-The shrubby plant is many-branched, with alternate leaves, thick and shiny, round to ovate in shape. The flowers are [[Plant sexuality|complete]], sweetly fragrant, showy, with four sepals, and four white to pinkish-white petals, many long violet-colored stamens, and a single stigma usually rising well above the stamens.<ref>{{cite web|last = Watson|first = L.|coauthors = MJ Dallwitz|title = The Families of Flowering Plants|date=  1992 onwards|url = http://delta-intkey.com/angio/www/capparid.htm|accessdaymonth = 21 November | accessyear=2006}}</ref>
-== Cultivation ==
-[[Image:Salted capers.jpg|thumb|left|Salted capers]]
-{{Unreferencedsection|date=January 2008}}
-Capers can be grown easily from fresh seed, gathered from ripe fruit and planted into well drained seed-raising mix.
-Seedlings will appear in 2-4 weeks. Old, stored seeds enter a state of dormancy and require cold stratification in order to germinate.
-Cuttings from semi-hardwood shoots taken in Autumn may root, but this is not a reliable means of propagation. Caper plants prefer full sun in warm/temperate climates and should be treated much like cacti. They require regular watering in summer and very little during winter and are deciduous, though in warmer climates they may simply stop growing.
-Capers have a curious reaction to sudden increases in humidity - they form wart-like pock marks across the leaf surface. This appears to be harmless as the plant quickly adjusts to the new conditions and produce unaffected leaves. Seedling capers can be expected to flower from the second to third year and live for at least decades, and probably much longer.
-==Culinary uses==
-<br />
-{{nutritionalvalue | name=Capers, prepared | kJ=96 | protein=2 g | fat=0.9 g | carbs=5 g | sugars=0.4 g | fibre=3 g | iron_mg=1.7 | sodium_mg=2960 | vitC_mg=4 | source_usda=1 | right=1 }}
-The [[Salting (food)|salted]] and [[pickling|pickled]] caper bud (also called '''caper''') is often used as a [[seasoning]] or [[Garnish (food)|garnish]]. Capers are a common ingredient in [[Mediterranean Basin|Mediterranean]] [[cuisine]]. The mature [[fruit]] of the caper [[shrub]] is also prepared similarly, and marketed as ''caper berries''.
-The buds, when ready to pick, are a dark [[Olive (color)|olive green]] and about the size of a kernel of [[maize|corn]]. They are picked, then [[pickling|pickled]] in [[salt]], or a salt and [[vinegar]] [[solution]], or drained. Intense flavor is developed, as mustard oil (glucocapparin) is released from each caper bud. This enzymatic reaction also leads to the formation of [[rutin]] often seen as crystallized white spots on the surfaces of individual caper buds.
-Capers are a distinctive ingredient in Sicilian and southern Italian cooking, used in [[salad]]s, [[pasta salad]]s, [[pizza]]s, meat dishes and [[pasta]] [[sauces]]. Examples of uses in [[Italian cuisine]] are [[chicken piccata]] and [[salsa puttanesca]]. They are also often served with [[smoking (food)|cold smoked]] [[salmon]] or [[cured salmon]] dishes (especially [[lox]] and cream cheese). Capers are also sometimes substituted for olives to garnish a [[martini (cocktail)|martini]].
-Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: Non-pareil (up to 7 mm), surfines (7-8 mm), capucines (8-9 mm), capotes (9-11 mm), fines (11-13 mm), and grusas (14+ mm).
-Unripe [[nasturtium]] seeds can be substituted for capers; they have a very similar texture and flavour when pickled.
-If the caper bud is not picked, it  flowers and produces a fruit called a caperberry. The fruit can be pickled and then served as a Greek [[mezze]].
-In addition, the Greeks make good use of the caper’s leaves, which are especially desirable and hard to find outside of Greece. They are pickled or boiled and preserved in jars with brine cf. caper buds. Caper leaves are excellent in salads and in fish dishes. Dried caper leaves are also used as a substitute for [[rennet]] in the manufacturing of high quality cheese<ref>Mike, Tad, "Capers: The Flower Inside", Epikouria Magazine, Fall/Winter 2006</ref>. Capers grown on the island of [[Santorini]] are reputed to be of a very high quality, presumably because of the volcanic ash subsoil.
-==Medicinal uses==
-In Greek popular [[medicine]] a herbal tea made of caper root and young shoots is considered to be beneficial against [[rheumatism]]. Dioscoride (''MM'' 2.204t) also provides instructions on the use of sprouts, roots, leaves and seeds in the treatment of [[strangury]] and [[inflammation]].{{Fact|date=November 2007}}
-[[Rutin]] is a powerful antioxidant bioflavonoid proven to search out super-oxide radicals in the body. Perhaps this explains the Ancient Greeks’ understanding of the caperbush as a vital medicinal plant.
-Capers contain more [[quercetin]] per weight than any other plants.{{Fact|date=October 2008}}
-== History ==
-The caper was used in [[ancient Greece]] as a [[carminative]]. It is represented in archaeological levels in the form of [[Carbonization|carbonised]] [[seeds]] and rarely as flowerbuds and fruits from [[Archaic period in Greece|archaic]] and [[Classical antiquity]] contexts. [[Athenaeus]] in ''[[Deipnosophistae]]'' pays a lot of attention to the caper, as do [[Pliny the Elder|Pliny]] (''NH'' XIX, XLVIII.163) and [[Theophrastus]].<ref>Fragiska, M. (2005). Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity. ''Environmental Archaeology'' '''10''' (1): 73-82</ref>
-The caper-berry is mentioned in the [[Bible]] in the book of [[Ecclesiastes]] 12:5 as "avionah" according to modern interpretation of the word.{{Fact|date=August 2008}}
-<br clear="all"/>
-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 language|Greek]] κάππαρις, ''kápparis'', whose origin (as that of the plant) is unknown but is probably Asian. Another theory links kápparis to the name of the island of [[Cyprus]] (Κύπρος, ''Kýpros''), where capers grow abundantly.<ref>Spice Pages: Capers, University of Graz, Austria [http://www.uni-graz.at/~katzer/engl/Capp_spi.html]</ref>
-== References ==
-{{reflist}}
 == External links ==
+* [http://www.speciesfungorum.org/Names/Names.asp Index Fungorum]<br>
+* [http://nt.ars-grin.gov/fungaldatabases USDA ARS Fungal Database]
+==References==
-{{Commons|Capparis spinosa}}
+<references />
-* [http://www.uni-graz.at/~katzer/engl/Capp_spi.html Gernot Katzer's Spice Dictionary &mdash; Caper]
-* [http://www.hort.purdue.edu/newcrop/cropfactsheets/caper.html Caper factsheet] &mdash; NewCROP, Purdue University
-*[http://ileseoliennes.blog.lemonde.fr/2007/02/08/the-capers-of-salina/ Article about the capers of Salina Island]
-* [http://delta-intkey.com/angio/www/C.htm Capparidaceae] (alternative name for Capparaceae) in [http://delta-intkey.com/angio/ L. Watson and M.J. Dallwitz (1992 onwards). The families of flowering plants.]
-[[Category:Medicinal plants]]
+[[Category:Plant pathogens and diseases]]
-[[Category:Spices]]
+[[Category:Hymenochaetales]]
-[[Category:Pickles]]
-[[Category:Capparis]]
+{{Basidiomycota-stub}}
-[[az:Tikanlı kəvər]]
+{{plant-disease-stub}}
-[[be:Каперсы]]
-[[be-x-old:Каперсы]]
-[[ca:Taperera]]
-[[cs:Kapara trnitá]]
-[[da:Kapers]]
-[[de:Kaper]]
-[[el:Κάππαρη]]
-[[es:Capparis spinosa]]
-[[eo:Kaporo]]
-[[fa:کبر (گیاه)]]
-[[fr:Câpre]]
-[[gl:Alcaparra]]
-[[hsb:Wšědny kaporowc]]
-[[it:Capparis spinosa]]
-[[he:צלף קוצני]]
-[[lt:Kaparis]]
-[[hu:Kapribogyó]]
-[[hy:Կապար (բույս)]]
-[[my:ကျွဲနှာခေါင်းချိတ်]]
-[[nl:Kappertje]]
-[[ja:ケッパー]]
-[[no:Kapers]]
-[[pl:Kapary cierniste]]
-[[pt:Alcaparra]]
-[[ru:Каперсы]]
-[[scn:Chiàppara]]
-[[sl:Kapra]]
-[[fi:Kapris]]
-[[sv:Kapris]]
-[[uk:Каперси]]
-[[zh:續隨子]]