Capers may look like tiny green olives, but they are something completely different. These small, flavorful bites are actually the unopened flower buds of the caper bush (Capparis spinosa). Before the buds have a chance to bloom into delicate white and pink flowers, they are carefully picked by hand and preserved to create the tangy ingredient found in kitchens around the world.
After harvesting, capers are not eaten fresh. Instead, they are cured in salt or packed in a mixture of vinegar and brine, a process that develops their distinctive sharp, salty, and slightly lemony flavor. The curing process transforms the mild flower buds into the bold seasoning that chefs use to brighten a wide variety of dishes.
Capers are especially popular in Mediterranean cooking, where they add a burst of flavor to pasta, seafood, chicken, salads, pizzas, and sauces. They are a key ingredient in classic recipes such as chicken piccata, tartar sauce, and puttanesca pasta. Because their taste is so intense, only a small amount is usually needed to enhance an entire meal.
Many people also confuse capers with caper berries, but they are not the same thing. Capers are the unopened flower buds, while caper berries are the fruit that develops if the flower is allowed to bloom and mature. Caper berries are much larger, often served with their stems attached, and have a milder flavor than traditional capers.
Although they may be tiny, capers have become a favorite ingredient for cooks who enjoy adding bold flavor without overwhelming a dish. The next time you see a jar of capers on the grocery store shelf, you’ll know you’re looking at carefully preserved flower buds that have been enjoyed in cuisines around the world for centuries.
