table spoon of capers

Capers are the pickled unopened flower buds of Capparis spinosa, a shrub native to the Mediterranean region and parts of Asia. These small, spherical buds measure 6-8 millimeters in diameter and are typically harvested by hand before bloom. The brining and pickling process develops their characteristic sharp, briny flavor with subtle floral undertones and a firm, slightly crunchy texture. Capers are most commonly preserved in a brine of salt and vinegar, though some varieties are also cured in salt alone (nonpareille and surfines are the smallest and most prized cultivars, while capucines are larger berries with slightly different flavor characteristics).

Capers function as a piquant condiment and flavoring agent across Mediterranean, Middle Eastern, and modern European cuisines. They are essential to classic dishes such as tartare, bagels and lox, tapenade, and salsa verde, where their briny intensity cuts through rich ingredients like fish and cream. In cooking, capers are typically rinsed to remove excess salt before use and added near the end of preparation to preserve their texture. They pair particularly well with seafood, poultry, eggs, and acid-forward preparations, and are commonly scattered over smoked fish, incorporated into pasta sauces, or used as a garnish for soups and grain dishes.