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The Case Of The Missing Caper

No, that’s not the title of a dime-store mystery novel, but a true-life crime. Home cooks often omit capers from a recipe, discarding their use as a superfluous garnish of sorts; and they shouldn’t.
Capers certainly add interesting eye appeal, but their real wow factor is in the flavor. Their piquancy adds an interesting zing that is irreplaceable in many entrées like Chicken Piccata, Beef Valencia or Pasta alla Puttanesca. Their pungent taste can be somewhat hard to put your finger on: they’ve been described as briny, sour, floral, herbal and even medicinal.
Pickled capers in bowl on wooden background closeup
The caper bush is rarely cultivated but grows wild in the Mediterranean where the unopened flower buds are hand-picked, dried and pickled. Some gourmet labels pack them in sea salt to keep the flavor pure; either way, they need to be thoroughly rinsed before using.
The caper comes in many sizes and is graded accordingly; the premium choice is the non-pareil, the smallest and most immature bud available. Buds that are left on the plant to grow are called caper berries and will get about as big as on olive. Popular in Spain, the berries are often used on salad or found floating in a martini.
Unlike seasonal herbs and perishable fruit, a jar of pickled capers has an almost indefinite shelf life, so they can be ready in an instant. They contain a high amount of rutin, an antioxidant, but not a whole lot of anything else. Packed with flavor, they are a great way to punch up a meal without adding additional calories or fat.
Capers not only serve a purpose, but I dare say,  (kitchen geek alert) are fun! Pan-fry over dry heat and the tiny bud will open up like a flower. Use ‘em as a crunchy gluten-free topping for salads, soups, deviled eggs and pizza.
It doesn’t take a lot to turn a mediocre entrée into something magnificent. Make mealtime memorable and don’t skimp on the capers; it’d be a crime!
Are you a fan of the caper? —Karen

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