GASTRONOMIC USE MEDICINAL USE Capparis spinosa is used as an analgesic. The buds and fruit is canned, then can be eaten. The unopened flower buds of this shrub are picked and preserved in salt or pickled in vinegar as the culinary capers which are now enjoyed world-wide as garnishes or as pungent flavor additives to a large number of foods including sauces, butters, salads, fish, meats, pizza toppings and hors d’oeuvres. Capers commercially harvested for human consumption come primarily from plants growing in southern Spain, France, Italy and Algeria. Culinary use of capers extends back in history at least 2500 years. Capparis spinosa is used as a deobstruent. Capparis spinosa is used as a vasoconstrictor. Other information: here are the properties of the root bark: decoctions from the root bark have been used in traditional medicines for anemia, arthritis and gout. The stem bark is bitter and diuretic. If taken before meals it will increase the appetite.