heaping tablespoons capers
Capers are low in calories and contain compounds with antioxidant and anti-inflammatory properties, including quercetin and kaempferol. They provide minimal fat and protein but deliver considerable sodium from their brine preparation.
About
Capers are the small, unopened flower buds of Capparis spinosa, a shrubby plant native to the Mediterranean and arid regions of North Africa and Asia. These buds are typically harvested by hand, dried briefly, and then pickled in vinegar and salt brine to create the characteristic salty, tangy condiment. The smallest nonpareille capers, roughly 7–8 mm in diameter, are considered the finest; larger surfines (8–10 mm) and capucines (10–14 mm) offer a slightly more robust flavor. The unopened bud nature of capers distinguishes them from caper berries, which are the fruit of the same plant and are larger with a long stem.
Capers have a sharp, briny, mildly acidic flavor with subtle herbaceous undertones and a slight peppery bite. Their complex taste develops during the curing process through enzymatic breakdown of glucocapparin, a compound that imparts their distinctive acidity.
Culinary Uses
Capers function as both a flavor accent and textural element in Mediterranean, Middle Eastern, and contemporary European cuisines. They are essential to classical preparations such as vitello tonnato, tapenade, salads niçoise, and smoked salmon canapés, where their briny intensity cuts through rich ingredients and provides salt-acid balance. In Italian cooking, capers appear in pasta sauces (particularly with tomato, garlic, and anchovies), as garnish for grilled fish and seafood, and in grain dishes. They pair exceptionally well with fish, poultry, capers, olives, and citrus. Before use, capers should be rinsed to remove excess salt and vinegar, unless their intense salinity is desired. A light chop or crushing can release additional flavor compounds and distribute their impact more evenly throughout a dish.