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drained capers

CondimentsYear-round. Capers are shelf-stable after preservation and commercially available throughout the year, though fresh capers are harvested in late spring through early summer in Mediterranean regions.

Capers are low in calories and provide small amounts of vitamins K and A, though primarily valued for their flavor contribution rather than nutritional density. They contain compounds with potential antioxidant properties, though quantities consumed are typically minimal.

About

Capers are the pickled or salt-cured unopened flower buds of Capparis spinosa, a thorny shrub native to the Mediterranean region and Central Asia. The buds are harvested before they bloom, then preserved through brining (in vinegar and salt) or dry-salting methods, which halt their development and impart a distinctive tangy, briny flavor. Drained capers refer to capers that have been removed from their brine and rinsed, reducing excess salt and acidity while retaining their characteristic piquant taste. The size varies from nonpareille (smallest, most tender) to surfines and capucines (progressively larger), with smaller varieties generally preferred for their delicate texture.

The flavor profile of capers is intensely briny, tangy, and slightly herbaceous, with subtle notes of green unripe fruit. The preserved buds develop a firm, slightly spherical form and acquire a distinctive olive-green to brownish-green coloration depending on processing methods and storage duration.

Culinary Uses

Drained capers function as a piquant accent in Mediterranean, Northern European, and Middle Eastern cuisines. They are essential components in Sicilian pasta alla norma, Spanish pintxos, French remoulade, and Italian antipasti preparations. The briny acidity cuts through rich fats in dishes featuring fish (particularly smoked salmon and tuna), works well in vinaigrettes and tartar sauce, and complements lamb and poultry preparations. Capers are typically added near the end of cooking or to finished dishes to preserve their texture and brighten flavors. Their pickled intensity makes them valuable for seasoning without added salt, particularly important in balanced sauce compositions.

Forms & Preparations

Brined/jarred — Preserved in vinegar and salt solution; most common retail form requiring rinsing or draining before use to reduce sodium content.
Dry-salted — Cured in salt rather than brine; must be rinsed and sometimes rehydrated before use; offers more concentrated flavor and lower acidity than brined versions.
Nonpareille (smallest) — The finest, most delicate size; preferred for finishing dishes and garnishes where texture and appearance matter.
Surfines (medium) — Mid-sized capers offering balanced flavor and texture; versatile for most culinary applications.
Capucines (largest) — Largest preserved buds with more robust texture; suitable for chopping into relishes, sauces, or rustic preparations.
Caper berries — The fruit that develops after the flower blooms (distinct from the flower bud itself); larger, with seeds visible; used similarly to capers but with slightly different texture and flavor.