Capers

Capers are the unopened flower buds of the caper bush (Capparis spinosa and related species). They are preserved in salt or vinegar brine and are valued for their sharp, salty, tangy flavour with a subtle floral note. Capers are used as a seasoning or garnish in Mediterranean and other cuisines.

Types of capers

• Nonpareil: very small capers, often prized for their delicate texture and flavour.
• Capote and larger grades: larger buds with a more pronounced texture; grading names vary by producer and market.
• Salt-packed capers: preserved in dry salt and often more concentrated in flavour; they should be rinsed or soaked as needed before use.
• Brined capers: stored in a vinegar-and-salt solution and ready to use after draining, with rinsing depending on the desired salt and acidity.
• Caper berries: the fruit of the caper plant, larger than the buds and often served whole as a garnish.

Culinary uses

Capers add acidity and salt to chicken or veal piccata, tartar sauce, puttanesca, smoked salmon, salads and fish preparations. They can be chopped into sauces or fried briefly to create a crisp garnish.

Preparing capers for service

Drain brined capers before use. Rinse salt-packed capers thoroughly and taste before adding additional salt to the dish. Fry capers only after draining and drying them well to reduce splattering.

Chef’s tip: Add capers near the end of cooking when you want their sharp, distinctive flavour to remain clear. If they are simmered for a long time, their flavour can become less pronounced.

Key distinction: Capers are the preserved flower buds; caper berries are the larger fruits of the same plant.