Capers. These diminutive, briny orbs, often mistaken for berries, are actually the unopened flower buds of the caper bush (Capparis spinosa). Their potent flavor and distinctive texture have made them a beloved ingredient in cuisines around the world for centuries. But what exactly do you use capers for? The answer, as you’ll discover, is surprisingly versatile and nuanced.
The Flavor Profile of Capers: A Burst of Zesty Tang
To truly understand the culinary applications of capers, we must first delve into their unique flavor profile. Unlike many other pickled or preserved foods, capers offer more than just saltiness or acidity. They boast a complex combination of:
- Saltiness: This is the most immediately recognizable element, a direct result of the brining or salting process used to preserve them.
- Tanginess: A vibrant, lemony acidity that cuts through richness and adds brightness to dishes.
- Pungency: A subtle, peppery kick that awakens the palate.
- Olive-like Notes: A savory, vegetal undertone that hints at their Mediterranean origins.
This multifaceted flavor allows capers to act as a seasoning, a textural element, and even a primary ingredient in certain recipes.
Caper Sizes and Varieties
Capers come in various sizes, and generally, the smaller the caper, the more prized it is. The size reflects the stage of development when the bud was picked. The smallest, known as “nonpareilles,” are the most sought-after for their delicate flavor and firm texture. Larger capers tend to be more robust and assertive.
There are also two primary methods of preservation:
- Salt-Cured Capers: These are preserved in dry salt and have a more concentrated flavor. They require rinsing before use to remove excess salt.
- Brine-Cured Capers: These are submerged in a vinegar-based brine and have a milder, more readily accessible flavor.
The choice between salt-cured and brine-cured capers often depends on personal preference and the specific application. Salt-cured capers are favored when a more intense caper flavor is desired, while brine-cured capers are convenient for everyday use.
Culinary Applications: Where Capers Truly Shine
Capers’ versatility extends far beyond a simple garnish. Their distinctive flavor elevates a wide range of dishes, from classic Mediterranean fare to modern culinary creations.
Enhancing Sauces and Dressings
One of the most common and effective uses for capers is in sauces and dressings. Their briny tang can transform a simple sauce into something truly special.
- Piccata Sauce: This classic Italian sauce, typically served with chicken or veal, features capers prominently alongside lemon juice, butter, and white wine. The capers provide a crucial element of acidity and saltiness, balancing the richness of the butter and wine.
- Tartar Sauce: Capers are a staple ingredient in tartar sauce, adding a sharp, flavorful contrast to the creamy mayonnaise base.
- Remoulade Sauce: Similar to tartar sauce but with a bolder flavor profile, remoulade often includes capers, herbs, and spices.
- Vinaigrettes: A tablespoon or two of chopped capers can add a delightful burst of flavor to a simple vinaigrette dressing, particularly when paired with grilled fish or vegetables.
Accompanying Seafood
Capers and seafood are a match made in culinary heaven. Their briny notes complement the delicate flavors of fish and shellfish, creating a harmonious and refreshing combination.
- Grilled Fish: A sprinkle of capers over grilled fish, such as swordfish or tuna, adds a zesty counterpoint to the smoky char.
- Smoked Salmon: Capers are a classic accompaniment to smoked salmon, often served with cream cheese and bagels. Their saltiness cuts through the richness of the salmon.
- Pasta with Seafood: Capers can be incorporated into pasta dishes with seafood, adding a layer of complexity and flavor. Consider adding them to a linguine with clams or a shrimp scampi.
- Seafood Salads: Capers are a welcome addition to seafood salads, providing a bright and tangy element.
Adding Zest to Vegetable Dishes
Capers aren’t just for meat and seafood. They can also elevate vegetable dishes, adding depth and complexity to even the simplest preparations.
- Roasted Vegetables: Toss roasted vegetables, such as eggplant, zucchini, or bell peppers, with capers for a burst of flavor.
- Sautéed Vegetables: Capers can be added to sautéed vegetables, such as spinach or kale, for a salty and tangy kick.
- Salads: Capers are a versatile addition to salads, pairing well with a variety of greens, vegetables, and cheeses.
- Tapenade: This Mediterranean spread, made with olives, capers, anchovies, and olive oil, is a delicious accompaniment to bread, crackers, or vegetables.
Enhancing Meat Dishes
While capers are often associated with seafood, they can also be used to enhance meat dishes. Their acidity and saltiness can cut through the richness of fatty meats and add a layer of complexity.
- Vitello Tonnato: This classic Italian dish features thinly sliced veal topped with a creamy sauce made with tuna, mayonnaise, and capers.
- Pork Tenderloin: A sauce made with capers, lemon juice, and white wine can be a delicious accompaniment to pork tenderloin.
- Chicken: Capers can be added to chicken dishes, such as chicken piccata or chicken marsala, for a burst of flavor.
- Steak: A sprinkle of capers over grilled steak can add a touch of sophistication and brightness.
Beyond the Recipe: Creative Uses for Capers
The applications of capers extend beyond traditional recipes. Here are a few creative ideas to inspire your culinary experimentation:
- Caper Berries: Larger, more mature caper buds, known as caper berries, can be pickled and served as a snack or garnish. They have a milder flavor than capers and a firm, crunchy texture.
- Caper Powder: Dehydrated and ground capers can be used as a flavorful seasoning for a variety of dishes.
- Caper Oil: Infuse olive oil with capers for a flavorful condiment that can be used for drizzling over salads, pasta, or grilled vegetables.
- Caper Butter: Combine softened butter with chopped capers, lemon zest, and herbs for a delicious compound butter that can be used to top grilled meats or vegetables.
Choosing and Storing Capers
When selecting capers, look for buds that are firm and uniform in color. Avoid capers that are mushy or discolored.
Salt-cured capers should be rinsed thoroughly before use to remove excess salt. Brine-cured capers can be used directly from the jar.
Store capers in the refrigerator, either in their original brine or in a tightly sealed container. Salt-cured capers can be stored in a cool, dark place. Properly stored capers can last for several months.
A World of Flavor in a Tiny Bud
Capers are a culinary powerhouse, capable of adding depth, complexity, and a burst of flavor to a wide range of dishes. From classic sauces to innovative creations, these tiny green buds offer endless possibilities for culinary exploration. So, the next time you’re looking to elevate your cooking, reach for a jar of capers and discover the magic they can bring to your table.
What exactly are capers, and where do they come from?
Capers are the unripened flower buds of the caper bush, Capparis spinosa, a perennial plant native to the Mediterranean region. These buds are harvested before they bloom, then pickled in a brine or preserved in salt. This process develops their distinctive tangy, salty, and slightly floral flavor, which adds a unique brightness to various dishes.
The size and quality of capers vary depending on when they are harvested. Smaller capers are generally considered more desirable, as they tend to be firmer and have a more delicate flavor. The most highly prized capers often come from the island of Pantelleria, near Sicily, renowned for their exceptional quality due to the volcanic soil and traditional curing methods.
How do you prepare capers before using them in a recipe?
Before adding capers to your dish, it’s essential to rinse them. If they are packed in salt, rinse them thoroughly under cold water for a few minutes to remove the excess salt. This step is crucial to prevent overpowering the dish with saltiness. Taste one after rinsing to ensure the salt level is to your liking; a brief soak in water might be necessary for very salty capers.
If your capers are packed in brine, rinsing is still a good idea, although the brine is less intense than salt. Patting them dry after rinsing helps them retain their texture and prevents diluting sauces or other components of the dish. Remember to consider the inherent saltiness of capers when seasoning the rest of your recipe.
What are some classic dishes that feature capers prominently?
Capers are a vital ingredient in several iconic dishes, contributing their signature briny punch. Chicken piccata, a classic Italian dish, relies on capers to provide a tangy counterpoint to the richness of the butter and lemon sauce. Similarly, vitello tonnato, a Piedmontese specialty of thinly sliced veal covered in a creamy tuna-caper sauce, showcases the caper’s ability to complement and elevate other flavors.
In addition to Italian cuisine, capers are commonly used in French and Mediterranean cooking. They’re a key component in tapenade, a Provençal olive spread, and are often added to salads, pasta dishes, and seafood preparations. Their versatility and distinctive flavor make them a staple in many culinary traditions.
Can capers be substituted if I can’t find them?
While it’s difficult to perfectly replicate the unique flavor of capers, there are a few potential substitutes. Green olives, especially those brined or stuffed with pimentos, can offer a similar salty and briny note, though they lack the caper’s floral complexity. Finely chopped cornichons or gherkins might also work in a pinch, particularly in recipes where a vinegary tang is desired.
Another option is to use chopped caperberries, the mature fruits of the caper bush. These are larger than capers and have a milder, less intense flavor, but they can provide a similar textural element. Ultimately, the best substitute will depend on the specific dish and the desired flavor profile, but keep in mind no substitute offers a perfect replication.
Are there different sizes or types of capers, and does it matter which one I use?
Capers come in various sizes, usually graded from non-pareil (the smallest and most prized) to grusas (the largest). The size does matter, as it affects both the flavor intensity and the texture. Smaller capers, like non-pareils, have a more delicate, subtle flavor and a firmer texture, making them ideal for dishes where you want a refined touch.
Larger capers, such as surfines or capucines, have a more assertive, pungent flavor and a softer texture. These are better suited for dishes where you want a more pronounced caper flavor, such as sauces or spreads. Consider the overall balance of your dish when choosing the size of capers; a delicate sauce might be overwhelmed by larger capers, while a hearty dish could benefit from their bolder flavor.
How should capers be stored to maintain their quality?
Proper storage is essential to preserve the quality and flavor of capers. Salt-packed capers should be stored in their original salt, in an airtight container, in a cool, dark place, such as a pantry or cupboard. Avoid refrigerating them, as the cold temperature can cause the salt to crystallize and draw moisture from the capers, affecting their texture.
Brine-packed capers should be stored in their brine, either in their original jar or in another airtight container. Once opened, they should be refrigerated to prevent spoilage. Make sure the capers are submerged in the brine to keep them moist and flavorful. Stored properly, capers can last for several months, retaining their characteristic flavor and texture.
Beyond cooking, are there any other uses for capers?
While capers are primarily used in cooking, their leaves and berries also have culinary and medicinal applications. Caper leaves, although less common than the buds, can be pickled or used fresh in salads, offering a slightly milder, herbaceous flavor. In some Mediterranean cultures, caper leaves are also used in traditional remedies.
Caperberries, the mature fruits of the caper bush, are often pickled and eaten as a snack or used as a garnish. They have a milder flavor than capers and a more substantial texture. Historically, different parts of the caper bush have been used in traditional medicine for their purported anti-inflammatory and antioxidant properties, though more research is needed to confirm these benefits.