.5 oz jar capers
Low in calories with minimal macronutrients, but rich in polyphenols and antioxidants. Contain quercetin and rutin, flavonoid compounds with anti-inflammatory properties; however, typically consumed in small quantities as a condiment.
About
Capers are the small, unopened flower buds of Capparis spinosa, a thorny shrub native to the Mediterranean basin and parts of Asia. These buds are harvested before blooming, then typically dried and brined in salt or vinegar, which gives them their characteristic pungent, tangy flavor and dense, wrinkled appearance. The smallest capers, called nonpareilles or surfines, are prized for their delicate texture, while larger varieties (capucines) have a more robust flavor. The brining or curing process is essential to flavor development; uncured capers are relatively flavorless and bitter.
Capers range in color from green to brown depending on their maturity at harvest and processing method—younger buds are typically smaller and more tender, while older buds develop a larger size and deeper flavor. Their taste is intensely salty and slightly bitter with briny, citrusy notes. The flavor becomes more pronounced when the capers have been packed in salt rather than vinegar.
Culinary Uses
Capers function as a piquant condiment and flavor accent across Mediterranean cuisines, particularly in Italian, Spanish, and Greek cooking. They are essential to classic preparations such as Italian caper sauce (salsa di capperi), Spanish tapas, and garnishes for cured fish dishes. Capers are commonly used in sauces for fish and poultry, scattered over salads, incorporated into tapenade, or used as a pizza topping. Their briny, tangy character provides brightness and complexity to rich dishes; they pair especially well with smoked or cured meats, caramelized vegetables, and creamy sauces. Before use, capers packed in salt should be rinsed to reduce sodium content, while brined capers may be used directly or rinsed lightly depending on desired intensity.