tbs capers
Capers are low in calories and contain vitamin K, vitamin A, and antioxidants including rutin and quercetin. They are high in sodium due to curing methods, typically providing 2,600+ mg sodium per 100g in brined form.
About
Capers are the unopened flower buds of Capparis spinosa, a thorny shrub native to the Mediterranean and parts of Asia. The buds are harvested before they bloom and are typically brined or salt-cured, developing a distinctive pungent, slightly bitter, and briny flavor profile. The smallest capers, known as nonpareils, are considered superior in quality and texture. Larger capers, called surfines or capucines, have a more assertive taste and softer texture. The primary curing methods—brining in vinegar and salt, or dry-salting—preserve the buds and develop their complex flavor compounds.
Capers are typically olive-green to dark brown depending on cure method and age, with a small, irregular spherical form. They possess a firm, slightly crisp texture when properly stored and maintain their characteristic peppery, lemony notes with subtle mineral undertones.
Culinary Uses
Capers function as both a flavoring agent and garnish across Mediterranean, Northern European, and Middle Eastern cuisines. They are essential to Mediterranean dishes such as tapenade, salade niçoise, and Italian pasta preparations, where their briny, acidic character cuts through rich ingredients like anchovies, olives, and cream sauces. In Scandinavian and Eastern European cooking, they accompany smoked fish and cured meats. Capers are commonly used to finish dishes just before serving to preserve their texture, paired with fish, poultry, and vegetables. Their flavor intensifies during cooking, so for delicate applications they are added after cooking or rinsed to reduce saltiness.