1. Where do they come from?
Capers are a small flower bud from the caper bush, a prickly plant native to Spain, Italy, France and Morocco. The buds are harvested by hand at different stages of development before they hatch, and then pickled in a vinegary brine, stored in salt or, more rarely, in oil.
2. What do they taste like?
Capers are classified according to their size. The smallest ones, referred to as non-pareils, are prized for their tender yet crisp texture and their salty, vinegary taste, with lemony and vegetal notes. Use them as is, without rinsing, unless they’re preserved in salt. A jar of capers keeps well at room temperature. It should be refrigerated after opening, and the capers consumed within the following months.
3. How do I cook with them?
Capers are an essential ingredient in many Mediterranean recipes, such as Sicilian caponata, pasta puttanesca, chicken piccata, vitello tonnato, tapenades and sauces vierges. They’re also used to enhance the flavours of carpaccio and tartares and, of course, as a garnish on bagels with smoked salmon. Capers also achieve a whole new personality when fried, like in our best-ever Caesar salad recipe.
4. Are they good for me?
Like many other salted condiments, such as pickles, capers and caperberries are low in calories but high in salt. Fortunately, a little goes a long way for these flavour bombs to add loads of zest to your dish, like in this recipe for charred trout on toast.
Want to cook with capers? Here are a few recipes for you to try: