Capers in food are small flower buds that come from the Capparis shrub which grows in the Mediterranean.
The capers in food are picked by hand and are an ingredient that is ideal for adding sour/salty and distinctive flavors to many savory dishes.
The taste of capers are a reminiscent of the lemony tang and brininess of green olives, but with a smack of floral tartness all their own.
Because they're packed in brine, capers also boast a bold salty, savory flavor profile.
Capers are also very rich in antioxidants, which are compounds that can neutralize harmful free radicals to prevent cell damage.
Some research also indicates that the antioxidants in capers and other foods can reduce inflammation and protect against chronic conditions like heart disease, cancer, and type 2 diabetes
Capers (or caper buds) are about the size of a small pea.
The berries are what grow after the plant has already flowered, and the petals have peppered the ground, and they're considered a fruit.
Capers go particularly well with citrus, tomato, fish, eggplant, pasta, and many other things."
Capers also go very well with smoked fish and they can also be served with cream cheese and smoked salmon on baguettes (or bagels, or potato rosti).
And the zingy, salty brine is great sprinkled on popcorn.
Capers are usually brined in vinegar or packed in salt and should be rinsed to remove some of the salt otherwise your dish may be overseasoned.
If you're planning to prepare a chicken piccata, for example, you should rinse your capers if they've been brined.
Fresh capers are a healthy addition to your diet and boost your fiber intake, but packing methods increase the sodium content.
This may be a concern if you have high blood pressure or are at risk of developing heart disease.
Store brine-packed capers, tightly sealed, in the refrigerator.
(The buds should be covered in brine.)
For best quality, use within nine months.
Salt-packed capers should be stored in an airtight container at room temperature for about six months, or in the refrigerator up to two years.
A good caper is firm and has a delicate aroma.
Cooking it for a long time will make the texture mushier and leach out some of the flavor.
To get the full effect of a good caper, add it to the dish at the very end of your cooking, like you would fresh herbs.