Capers are a tasty pungent additive or seasoning for many Italian, Mediterranean and French dishes. Many Foodies are simply crazy about the flavor that they impart. Caper berries are mainly olive green in color and are about the size of a small pea. Usually available in a pickled form, capers are an important commercial plant because almost all parts of the caper plant such as the flowers, buds, and leaves are used for medicinal and culinary purposes.
Capers are one of the most popular ingredients in herbal teas. The bark leaves, and flower buds are used for treating various medical conditions from eye infections to arthritis; they are said to be a great body detoxifier as well.
The color as well as the tangy, sour flavor of the caper is somewhat similar to that of green olives. Smaller caper berries are more aromatic than larger ones. Capers carry a kiss of acidity along with a spicy and tangy flavor hence, they are very popular in cuisines that use salt and vinegar such as smoked salmon, salsa, salads, and pickles.
The term caper is referred to both the fruit as well as the flower of the caper plant, so the next time you’re out buying them, you know what to ask for. Caper flowers are hand harvested and then pickled using salt and vinegar. Caper flowers are more expensive due to the amount of effort it takes to prepare. The caper’s berries are smaller in size and are called nonpareil; they are favorites among food lovers and chefs due to their pronounced taste and delicate texture. These pickled caper berries are used in plenty for garnishing and seasoning various food recipes.
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I’ve cooked with them before and hadn’t noticed anything special. Maybe I need to tune my taste buds and try again.
Hi Ted! I’ve found if you crush them slightly before adding them to your recipe, they impart more flavor. A tablespoon or 2 is all that is needed. Less is more in my opinion 🙂 Thanks so much for your comment!
Awesome! I’ll try that and see how I like it.
🙂 Please let me know!
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