What is capers?

Capers: Tiny Buds with Big Flavor

Capers are the unripened flower buds of the Capparis spinosa plant, a perennial shrub native to the Mediterranean region. These tiny, pickled buds are prized for their distinctive tangy, salty, and slightly pungent flavor.

What are They?

Capers are harvested before the flower blooms and then typically pickled in a brine of vinegar, salt, and sometimes wine. The pickling process is essential, as raw capers are quite bitter. Their size varies, with the smallest considered the most desirable and flavorful. These smallest ones are called "non-pareil".

Flavor Profile:

The taste of capers is described as being salty, briny, sour, and slightly floral, with a unique piquancy. This distinctive flavor comes from the presence of glucocapparin, which is converted to methyl isothiocyanate during the pickling process.

Culinary Uses:

Capers are widely used in Mediterranean cuisine and beyond. They can be added to a wide variety of dishes, including:

• Sauces, such as Tartar Sauce and Piccata Sauce
• Salads
• Pasta dishes
• Pizza
• Meat and fish dishes
• Antipasto platters

Health Benefits:

While consumed in small quantities, capers offer some nutritional benefits. They are a source of antioxidants, including rutin and quercetin. They also contain some vitamins and minerals, such as vitamin K and copper.

Preparation and Storage:

Capers are typically sold pickled in brine or packed in salt. Before using, it's recommended to rinse capers packed in salt thoroughly to remove excess salt. Brined capers can also be rinsed to reduce saltiness if desired. Store capers in their brine or salt in a cool, dark place, and they can last for a long time.