[capers]]
Low in calories but rich in antioxidants and flavonoids due to their processing and brining. Contain modest amounts of vitamin K and minerals, though sodium content is elevated due to the pickling process.
About
Capers are the unopened flower buds of Capparis spinosa, a thorny perennial shrub native to the Mediterranean and parts of Asia. The buds are harvested before blooming, then pickled in brine or vinegar and dried, developing their characteristic small, round, knobby appearance and pungent flavor. The pickled buds measure 7-12mm in diameter and possess a tangy, salty, slightly bitter taste with briny undertones. Larger, fully mature berries of the caper plant, known as caper berries, are sometimes used as a separate product. Non-pareil and surfines are the smallest and most prized grades, valued for their delicate texture and concentrated flavor.
The name derives from the Greek "kapparis" and has been a staple of Mediterranean cuisine since antiquity, documented in ancient Greek and Roman texts.
Culinary Uses
Capers are primarily used as a piquant condiment and garnish across Mediterranean, Middle Eastern, and Jewish cuisines. They appear prominently in Italian dishes such as puttanesca sauce, Sicilian pasta, and seafood preparations. In Scandinavian cuisine, they accompany smoked fish and are integral to Mediterranean appetizer platters. Capers function as a flavor accent in salads, lox preparations, and alongside cured meats. Their briny saltiness makes them particularly effective with fatty foods and mild-flavored proteins such as fish and veal. They are also incorporated into vinaigrettes, relishes, and tartare preparations, where their sharp tang cuts through richness and adds complexity without additional salt.