capers

Capers are the edible flower buds of the caper bush, Capparis spinosa, a perennial shrub native to the Mediterranean basin. The term also refers to the caper berries, which are the fruit of the same plant and are sometimes used in cooking. Capers are typically harvested by hand before the buds open, then dried and preserved in salt, brine, or vinegar. Commercial capers come in various sizes, with the small, pale green “nonpareille” buds considered the most delicate.

Most capers on the market are pickled or salt-cured, which minimizes their natural bitterness and concentrates their tangy, slightly peppery flavor. The flavor also carries a mild, citrus-like aroma. Rinsing can reduce excess salt before use. Capers are sold in jars or tins and may be described as capers in brine, capers in vinegar, or salt-packed. Capers berries are larger and smoother, usually sold whole and often brined or pickle-preserved, with a different, somewhat fruitier character.

Culinary uses span many cuisines, especially in Italian, Greek, and Turkish cooking. They are commonly added to sauces, dressings, and marinades, or used as a garnish for fish, chicken, and vegetables. Classic preparations include spaghetti alla puttanesca and veal or chicken piccata. Nutritionally, capers are low in calories but high in sodium due to brining, and they may impart a strong, distinctive note to dishes rather than contributing bulk.