Capparis spinosa

{
  "policy_item_code": "POL-NF-00214",
  "record_kind": "regulatory_register",
  "source_notice": "Hela statuskatalogens publika export. Novel food-status och katalogpost är inte i sig ett försäljningstillstånd eller Union List-godkännande.",
  "source_rows": [
    {
      "common_name": "Alcaparra (PT)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 4,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Alcaparro, alcaparra (ES)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 15,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Bodliv kaparis (BG)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 12,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Caper, caperbush, caper plant, caperberry (EN)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 0,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Cappari (GR)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 8,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Capparis rupestris",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 9,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Cappero, (capperone) (IT)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 3,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Câprier épineux, câpre, (tapana) (FR)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 1,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Kapary (PL)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 14,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Kaper, (Kapernstrauch) (DE)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 2,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Kapers (DK, NO)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 10,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Kapersrunni, Kaper (IS)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 13,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Kappar (ET)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 7,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Kappertjes (NL)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 5,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Kapricserje (HU)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 6,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    },
    {
      "common_name": "Kapris (FI, SE)",
      "description": "The flower buds, fruits (berries) and leaves of <i>Capparis spinosa</i> (caper) have been used as food within the EU before 15 May 1997.\n\n<i>Capparis spinosa</i>, the caper bush, is a perennial winter-deciduous species that bears rounded, fleshy leaves and large white to pinkish-white flowers. It belongs to the plant family Capparidaceae (Capparaceae). A caper is also the pickled bud of this plant. Caper bush is present in almost all the circum-Mediterranean countries and is included in the floristic composition of most of them but whether it is indigenous to this region is uncertain. Although the flora of the Mediterranean region has considerable endemism, the caper bush could have originated in the tropics, and later been naturalized to the Mediterranean basin. The plant is best known for the edible bud and fruit (caper berry), which are usually consumed pickled. Other species of <i>Capparis</i> are also picked along with <i>C. spinosa</i> for their buds or fruits.\n\nThe salted and pickled caper bud (also called simply capers) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. The mature fruit of the caper shrub are also prepared similarly, and marketed as caper berries. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces. In addition, the Greeks make good use of the caper's leaves, which are especially desirable and hard to find outside of Greece.",
      "novel_food_display_name": "<i>Capparis spinosa</i>",
      "novel_food_name": "Capparis spinosa",
      "novel_food_status": "Not novel in food",
      "novel_food_status_desc": "<p class=\"western\" align=\"justify\">According to the information available to the Member States’ competent authorities, this product was used for human consumption to a significant degree within the Union before 15 May 1997. Thus, it is not considered to be ‘novel’ according to the provisions of the Novel Food Regulation (EU) 2015/2283 and its access to the market is not subject to the pre-market authorisation in accordance with Regulation (EU) 2015/2283.</p> <p class=\"western\" align=\"left\"><span><strong>However, other legislation may restrict the placing on the market of this product as a food in the EU or in some Member States. Therefore, it is recommended to check with the </strong></span><u> <a target=\"_blank\" href=\"https://food.ec.europa.eu/document/download/288ca174-a585-47bf-bb9c-80fe4fc87247_en\" class=\"external-link\" rel=\"nofollow\">national competent authority(ies)</a></u><span><strong> of the Member State(s)</strong></span><span><strong>.</strong></span></p> ",
      "ordinal_common_names": 11,
      "ordinal_synonyms": 0,
      "part_of_novel_food": "Fruit, leaves, flower buds",
      "policy_item_code": "POL-NF-00214",
      "policy_item_id": 681857,
      "synonyms": null
    }
  ]
}