Capers

Capers are small, round, dark green buds that are pickled and used as a seasoning or garnish in various cuisines. They are available year-round but are harvested during the summer months. Capers are a staple in Mediterranean cuisine, particularly Italian, and are often used in salads, pasta dishes, meat dishes, and sauces. They have a tangy, salty, and slightly lemony flavor that adds a unique taste to dishes.

Capers Synonyms

Capparis spinosa
Flinders rose

Capers Substitutes

Green Olives

Different Forms/Types of Capers

Dried

Capers that have been air-dried. They have a more concentrated flavor and need to be rehydrated before use.

Canned

Capers that are preserved in a can, typically in brine. They are convenient and have a long shelf life.

Salted

Capers that have been preserved in salt. They have a strong, concentrated flavor and need to be rinsed before use to remove excess salt.

Pickled

Capers that have been preserved in vinegar or brine. They have a tangy, sour flavor and are ready to use straight from the jar.

How to Choose Capers

When purchasing capers, look for jars or cans that are well-sealed and free from any signs of spoilage. If buying salted capers, ensure they are not overly crusted with salt. For pickled capers, the liquid should be clear and free from any floating debris. The capers themselves should be a consistent green color, not brown or black.

Cooking/Prep Tips for Capers

Capers are small, pickled flower buds that add a burst of tangy, salty flavor to dishes. They are typically used as a garnish or added towards the end of the cooking process to maintain their distinct flavor. Before using, it's recommended to rinse capers under cold water to remove excess salt or brine. If you want to mellow out their tanginess, you can soak them in water for a few minutes. Capers can also be lightly crushed before adding to dishes to release their flavor. Remember, due to their strong flavor, a little goes a long way, so use them sparingly.

Shelf Life of Capers

Capers should be stored in a cool, dark place before opening. Once opened, pickled and canned capers should be refrigerated and used within a month for best quality. Salted capers can be stored at room temperature, but should be kept in an airtight container to prevent the salt from absorbing moisture. Dried capers should also be stored in an airtight container in a cool, dark place. It's important to note that the flavor of capers can diminish over time, so using them within a few months of purchase is best for optimal flavor.

Recommended Brands for Capers

dried capers: Spice Jungle

canned capers: Reese

salted capers: Gustus Vitae

pickled capers: Roland

Cooking Techniques for Capers

Frying: Frying capers in oil until they are crispy is a popular method. This not only intensifies their flavor but also gives them a crunchy texture. They can be used as a garnish for dishes like pasta, fish, or salads.

Chopping: Chopping capers and adding them to sauces, dressings, or marinades is another common use. This allows their flavor to be distributed more evenly throughout the dish.

Pickling: Capers are usually pickled in a brine of vinegar or wine. This gives them their characteristic tangy, salty flavor. They can be used straight from the jar, or rinsed to reduce their saltiness.