Capers

Capers are the unopened flower buds of Capparis spinosa, a Mediterranean shrub that grows on dry, sunny slopes. The buds are hand-picked and immediately preserved in salt or brine. This creates their distinctive flavour: briny, fresh and tangy, and lightly aromatic.

Latin name: Capparis spinosa
Origin: Mediterranean region
Height: up to approx. 50 cm
Lifespan: perennial

Description

The caper bush is a tough, sun-loving plant that thrives in dry, stony conditions. In the kitchen we mainly use the young, unopened flower buds: they are harvested before they develop into flowers and then preserved, giving them their typical bite and brininess.

If you let the flower develop, it becomes the fruit: the caper berry. This is larger and milder in flavour and is often preserved with its stem.

In the kitchen

The smaller the capers, the more refined their flavour. The smallest variety is called nonpareilles: subtle, firm and perfect for classic dishes such as vitello tonnato, sauce Grenobloise or a caper sauce with white fish. Capers are rarely the main ingredient, but they do add that fresh, savoury note that immediately balances a sauce, salad or fish dish. They pair beautifully with lemon, parsley, butter, olive oil, anchovies and tomato.

Caper berries are ideal with antipasti or on a drinks platter: they provide a gentle, Mediterranean bite and also work well in salads or with smoked fish.

Storing & preparation

Store capers in their jar and make sure they remain submerged in liquid (brine/vinegar). If you use salted capers, rinse them briefly and pat dry for a milder flavour. Add them preferably at the end of cooking so they keep their fresh “pop”.

Store caper berries in their pickling liquid too. Serve them drained, optionally briefly rinsed if you want them less sour or salty, and pat them dry for the best flavour and texture.