tbs. drained capers
Capers are low in calories and contain negligible fat or protein, but provide trace minerals including sodium (substantial due to preservation), iron, and copper. They are primarily valued for their flavor contribution rather than macronutrient content.
About
Capers are the pickled buds of Capparis spinosa, a perennial shrub native to the Mediterranean region and parts of Asia. The unopened flower buds are harvested and preserved through curing in salt or brine, which develops their characteristic piquant, briny flavor. Capers are typically small (2-8mm in diameter) with a wrinkled, olive-green appearance when packed. The larger buds are sometimes marketed separately as "nonpareil," while the smallest are considered the most prized for their delicate texture. True capers should not be confused with caper berries, which are the larger fruits of the same plant pickled whole.
Culinary Uses
Capers function as a pungent, briny condiment that adds acidic complexity and umami depth to dishes without adding salt (when rinsed). They are essential to Mediterranean and Northern European cuisines, particularly in Italian, Spanish, and Scandinavian cooking. Common applications include garnishing smoked fish and cured meats, adding to pasta sauces (especially puttanesca and piccata), incorporating into tartar sauce and remoulade, and dotting atop ceviche and seafood preparations. Their sharp flavor pairs exceptionally well with fish, lamb, and rich sauces. Capers should typically be drained and rinsed before use to moderate saltiness, though some preparations deliberately retain their brine.