Small, green, briny capers are a delicious addition to chicken, pasta, seafood and more. But what are capers?
As a home cook, I never thought to buy capers. I associated the bright green buds with a fussy garnish on restaurant plates—hardly an essential pantry staple. Then I visited Italy. In Italian recipes, the savory green caper tops many dishes, from stewed beef to fresh pasta.
The trick? Think of capers as a flavoring, like salt or spice. Once you’ve gotten a taste, you’ll want to keep a jar in the house.
What are capers?
Capers are actually flower buds from the capparis spinosa (aka the “caper bush”), which grows throughout the Mediterranean. The buds are plucked immaturely (unripened and not-yet-bloomed), then dried and pickled in salt, brine or vinegar. This process transforms the bud into the savory, juicy, citrus-spiked caper that’s ready to eat.
What do capers taste like?
Capers taste super savory. They’re salty, briny and bright. Like lemons, they can taste a bit sour and puckery, especially if you’ve bought a larger sized caper. Capers pack a serious flavor punch: A spoonful of capers can flavor a whole pan. They add an unmistakable umami note to dishes.
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