drained bottled capers
Low in calories but provide minerals including iron and copper; contain antioxidants and compounds with potential anti-inflammatory properties, though consumed in small quantities.
About
Capers are the pickled, unopened flower buds of Capparis spinosa, a thorny shrub native to the Mediterranean region and Central Asia. The buds are harvested by hand, then brined or salted and aged to develop their characteristic piquant, tangy flavor and firm texture. When bottled and drained, capers retain their briny essence while becoming shelf-stable. The smallest grade (nonpareils) and larger grades (surfines, capucines) vary in size and are sorted accordingly. The pickling process transforms the raw buds through enzymatic action and fermentation, creating the distinctive astringent and slightly funky notes that define capers' culinary identity.
Culinary Uses
Drained capers are used to add briny, acidic punch to both hot and cold dishes across Mediterranean, Middle Eastern, and European cuisines. They are essential in Italian dishes such as pasta puttanesca, Mediterranean fish preparations, and cured meat plates. In French cuisine, capers appear in remoulade and alongside lox and oysters. They are commonly paired with fish, poultry, and vegetables, used as a garnish for soups, or incorporated into sauces and dressings. The briny intensity means capers require judicious use to avoid overwhelming delicate dishes; they complement rich ingredients like anchovies, olives, and preserved lemon.