Salty and tangy, capers offer a burst of briny flavor with a crisp, firm texture that enlivens dishes. Their unique taste profile makes them indispensable in Mediterranean cooking, where they add a punch to sauces and salads.
Where it comes from
Capers, derived from the buds of the Capparis spinosa plant, are a staple in Mediterranean cuisine, particularly in Italian and Greek dishes, with historical references dating back to ancient times as a culinary delight.
In the kitchen
In cooking, capers are often used to enhance sauces like puttanesca or chicken piccata, providing a distinctive zing. They can also be incorporated into tapenade or sprinkled over fish for added flavor.
Nutrition (per 100g)
23kcalCal
2.4gProtein
0.5gFat
4.9gCarbs
3.0gFiber
Values are AI-estimated, not from a laboratory database
Pairs well with
Salmon
Capers add a briny punch that complements salmon's richness. Scatter over the top for a sharp, tangy contrast.
Lemon
A squeeze of lemon brightens capers' briny punch. Add off-heat to keep that fresh zing alive.
Olive Oil
Warm olive oil softens capers' sharpness, melding into a smooth, savory base. Sauté gently.
Parsley
Chopped parsley lifts capers' salty tang with a fresh, green note. Add just before serving.
Spiny dogfish
Briny capers cut through the fish's richness. Add them towards the end for a sharp, tangy contrast.
Tuna
Capers bring a salty, tangy punch that complements tuna's meaty texture. Add them in the last minute of cooking.
salted salmon
Add capers for a tangy pop. Their briny punch complements the salmon's richness, adding a sharp contrast.
