Capparis cynophallophora

Jamaican caper

A relative of the cultivated caper (Capparis spinosa) commonly used as a seasoning, this plant has a different flavor and has not been developed commercially. Capers (the seasoning) are made by picking the unopened flower buds and pickling them in a solution of salt or salt and vinegar. Pickling causes reactions to take place that release mustard oil and rutin from the buds, giving capers their distinctive flavor.

Whereas the cultivated caper is a small bush, Jamaican caper is a small tree, which made it useful to Native Americans for construction and tool making. Ends of branches of both species have been chewed until frayed and used as makeshift toothbrushes.

Medicinally, Jamaican caper was used to treat venereal diseases, perhaps because of the appearance of the fruits. Leaves were applied to treat a variety of skin conditions, and the fruits were considered a sedative.

This Florida Keys native makes a great hedge and is tolerant of a range of sunlight and soil conditions, though it prefers a mostly-sunny spot with well-drained soil.