Spices

Small description

Capers are the immature, unripened, green flower buds of the caper bush (Capparis spinosa or Capparis inermis). The plant is cultivated in Italy, Morocco, and Spain, as well as Asia and Australia. It's most often associated with Mediterranean cuisines, but enjoyed worldwide. Brined or dried, the caper is valued for the burst of flavor it gives to dishes. It adds texture and tanginess to a great variety of recipes, including fish dishes, pasta, stews, and sauces.

Very small, peppercorn-sized capers called ‘nonpareille’ are available, but the slightly larger ones are more common. Capers are preserved in a number of ways – salt, wine vinegar, brine or olive oil can all be used. The brine-pickled variety has the sharpest flavour, but is slightly less versatile than the salted type. For a more sophisticated caper flavour, try elegant caper berries on the stem, which are a little milder and sweeter than the standard type.