What Are Capers: Flavor, Nutritional Value, and How to Use Them

Have you ever asked, “What are capers?” These small, green things are flower buds. They come from the caper bush. People keep capers fresh. They use salt water or vinegar. This makes them taste salty and a little sour. They also have a slight flower taste. Some say they taste like black pepper. Others say they taste like mustard. Capers can be used in many ways. You see them in many types of food. They are very common in Mediterranean food. In 2024, caper powder was a big business. It made $312.4 million. This shows more people like them. You can make many foods taste better. Just add their special flavor. This includes other Mediterranean foods.

What Are Capers: Definition and Origin

You may ask, “what are capers?” They are small and green. They add flavor to food. They are flower buds. They have not opened yet. They grow on a special plant.

The Caper Plant

Capers grow on a caper bush. Its science name is Capparis spinosa. This plant is very strong. It grows in hard places. You can find caper bushes in many areas. These include:

• The Mediterranean area

• Parts of Asia

• The Arabian Peninsula

• Other warm places

The caper bush is tough. It grows well in rocky, dry dirt. So, you often see it near the coast.

Caper Processing Methods

After picking, capers are made special. This gives them their unique taste. There are two main ways to prepare capers. They can be salt-cured or pickled in brine. Both ways keep the buds fresh. They also make their flavor strong.

For salt-cured capers, there are steps:

1. Fresh capers mix with dry sea salt. This happens in big tubs.

2. They stay there for ten days. This lets water leave the buds. A natural pickling liquid also forms.

3. Next, workers drain the capers.

4. They do this salting and draining again.

5. After the last drain, capers are ready. They still have salt on them.

Brine-pickled capers are made differently. Pickers put these capers in a liquid. It has vinegar, water, and salt. This liquid makes them taste tangy and sour. Both ways make the tasty capers you eat.

Caper Sizes and Types

When you see capers, they are different sizes. These small green foods are like berries. They are sorted by how wide they are. Size often changes how they feel and taste. Here are the common names you might see:

• Nonpareil Capers: These are the smallest. They are less than 7mm. Chefs like their soft feel.

• Surfines Capers: These are a bit bigger. They are 7mm to 8mm.

• Capucines Capers: These are medium-sized. They are about 8mm to 9mm wide.

• Capotes Capers: These are a little larger. They are usually 9mm to 11mm.

• Fines Capers: These are 11mm to 13mm.

• Grusas Capers: These are the biggest kind. They can be 14mm or more. Bigger capers often taste milder.

Each size tastes a little different. You can pick the best one for your food.

Caper Flavor Profile

Describing Caper Taste

You may wonder about the taste of capers. These small buds taste salty. They also taste tangy. They have a light flower smell. Many say they taste like black pepper. Others say they taste like mustard. This mix makes capers taste special. First, you taste salt. Then, other tastes come through.

Flavor Nuances by Size

The size of capers changes their taste. Small capers, like nonpareils, taste light. They are also soft. They give a small hint of their taste. Bigger capers, like grusas, can be more sour. Use these bigger capers carefully. Their strong flavour can take over a dish.

How Capers Enhance Dishes

Capers make dishes better. They add a burst of flavour. This brightens many foods. Their saltiness and lemony tang cut through rich foods. This makes a balanced taste. You can add a burst of flavor to many meals. Think how capers taste helps these dishes:

• Chicken Breast with Artichoke Hearts: They add a zesty flavor. This makes a lemony sauce.

• Buttery Mashed Potatoes: You mix them with butter. Also green onions, Parmesan, and parsley. This coats each potato bite. It adds a nice salty kick.

• Spaghetti with Tuna: They are key in this easy dinner. It is fast and cheap.

• Halibut Steaks: You put them on seared halibut. This is in a buttery white wine sauce.

• Chicken Cacciatore: They go with olives. This makes the dish taste better.

• Cauliflower with Lemon and Parmesan: Bright lemon and salty notes mix. They team with Parmesan and thyme. This makes a tasty sauce. It goes well with mild cauliflower.

• Pork Medallions: They are in a zesty balsamic sauce. It has lemon zest and garlic. This changes plain pork.

• Chicken Piccata: They are a classic part. They are in the buttery piccata sauce. It is great for chicken breasts.

• Grouper with Tomatoes and Red Onions: Zippy notes, tangy tomatoes, and sharp red onions. They give bold tastes to mild grouper.

Nutritional Value of Capers

You might wonder about the nutritional value of capers. You use capers for flavor. They do not give you many nutrients because you eat them in small amounts. Still, they offer some good things.

Key Nutrients in Capers

Capers contain important nutrients. You get copper, vitamin K, and vitamin C from them. Copper helps your body’s enzymes work. These enzymes are vital for many body processes. Vitamin C acts as an antioxidant. It protects your cells. For example, vitamin C stops bad fats from forming in your blood. It also helps prevent damage from smoke. Vitamin K is also present. It helps your blood clot and keeps your bones strong.

Calorie and Macronutrient Content

Capers are low in calories. They also have very little carbohydrates, protein, and fat. For example, 100 grams of capers has about 23 calories. It contains 2.36 grams of protein and 4.89 grams of carbohydrates. You will find only 0.86 grams of total fat. This makes them a good choice for adding flavor without many extra calories.

Here is a detailed look at what 100 grams of capers offer:

Sodium Content

Capers have a high sodium content. This is because of how people process them. They use salt or brine. A typical serving, like one tablespoon, has about 9% of your daily sodium needs. One tablespoon of drained capers (about 8.6 grams) contains 2348 mg of sodium per 100g. This means you get a lot of sodium in a small amount. You should eat capers in moderation. This helps you manage your sodium intake. Their nutritional profile shows they are a flavor enhancer, not a main source of nutrients.

Health Benefits of Capers

You may ask about the health benefits of capers. They taste good. They also help your body. These small buds do more than add flavor. They have things that help your body.

Antioxidant Properties

Capers have many antioxidants. These protect your body’s cells. They stop damage. Studies show caper plants have strong antioxidants. This is from phenolic acids and flavonoids. For example, they have rosmarinic acid. They also have gallic acid. And p-coumaric acid. They also have quercetin-3-O-rutinoside. These things remove bad molecules. Scientists proved this. One study showed they helped older people. It brought back balance. Other research says caper fruit helps tissues. It lowers stress. It helps your body’s defenses.

Anti-Inflammatory Effects

These small buds also fight swelling. They can calm irritation. Research shows plant extracts reduce swelling. Scientists tested this on animals. They found parts of the plant helped. The top parts and fruits helped. Special things in capers do this. These include flavonoids. And phenolic acids. Researchers found new things in caper fruits. They can fight swelling. These help your body’s immune system.

Other Health Contributions

Capers do more. They fight cell damage. They fight swelling. They help your health. Some studies say plant extracts protect tissues. They ease oxidative stress. This stress can hurt your body. Moroccan caper extracts look promising. They are natural products. They may stop problems. These problems link to oxidative stress. So, enjoy their flavor. These small buds give small health boosts.

Caper Consumption Considerations

You enjoy the unique flavor of capers. However, you should know some things about eating them. These small buds offer great taste. They also come with specific considerations for your health.

High Sodium Intake

Capers are very salty. This comes from how people preserve them. They use salt or brine. A small amount of capers can add a lot of sodium to your meal. You need to watch your daily sodium intake.

• The World Health Organization, the Centers for Disease Control and Prevention, and the American Heart Association all suggest keeping daily sodium intake under 2,300 milligrams for adults.

• The American Heart Association also says an optimal goal for most adults is no more than 1,500 mg per day.

Eating too much sodium can cause health problems. It can raise your blood pressure. This increases your risk of heart disease. High sodium intake can also lead to fluid buildup in your brain or lungs. This can cause serious issues like seizures or breathing problems. It can also harm your kidneys and bones.

Potential Allergies

Allergies to capers are not common. Still, they can happen. You might experience some symptoms if you have an allergy.

• Hives

• Swelling

• Itching

• Redness

If you notice these signs after eating capers, you should talk to a doctor.

Moderation is Key

You can still enjoy capers. Just use them in moderation. Their strong, salty flavor means you do not need much. A small amount adds a big taste. This helps you manage your sodium intake. You get the flavor benefits without too much salt. Think of capers as a powerful seasoning. Use them wisely to enhance your dishes.

How to Use Capers in Cooking

You want to make your food taste better. Capers add a salty and tangy flavor. You can put them in many foods. Learning how to use capers will make your cooking great.

Preparing Capers for Use

You must get capers ready. This makes them taste best. You need to rinse capers. This makes them less vinegary. Here is how to prepare capers. First, wash them well with water. Throw away any bad buds. For a milder taste, soak them in water. Do this for 24 hours. Repeat this three times. This takes out bitterness. After soaking, drain and rinse them. Then they are ready for pickling. A quick rinse helps reduce salt. Drain capers from their liquid. Use a small strainer. Rinse them for less salty taste. Usually, no more prep is needed. But some recipes ask you to mash them. You can chop bigger capers. This stops them from taking over the taste.

Capers in Sauces and Dressings

Capers make sauces bright and tangy. You can add them cold to salads. Just take them from the jar. You can also cook them in recipes. Their tangy taste goes with many foods. You can make tasty sauces. Use these small, pickled buds. For example, make a Filet Mignon. Add Mustard-Caper Sauce. A Chilean Sea Bass is good too. Use Lemon, Dill & Caper Sauce. You can also make Chicken. Use Lemon-Caper Sauce. This is a Weight Watchers favorite. A simple White Wine Caper Sauce is also good. It goes with many meats. Add capers to meat or sauces. Do this while cooking. This puts flavor in the food. You can also sprinkle capers on a finished dish. They are a salty, tangy topping.

Capers in Main Dishes

Capers are great in main dishes. They give a lively taste. They work in many types of food. Use them in classic recipes. Try Sole Fillets. Add Lemon Caper Butter. This fish dish gets a lively taste. Chicken Piccata is also popular. Thin chicken gets a pan sauce. This sauce has lemon, wine, broth, capers, and parsley. You can also try Scallops. Use Smoky Chipotle Butter. Add Tomato Salad and Cornbread. This dish has butter, lemon, and capers. It also has smoky and spicy chipotle. Pan Seared Lamb Chops are a quick meal. Use Lemon Caper Sage Butter. Sage, lemon, butter, and capers are in this recipe. Grilled Steaks with Sauce Vierge is another good choice. This French sauce is not cooked. It has tomato, basil, garlic, shallots, capers, and Dijon mustard. Serve it on grilled steaks. For no-meat options, try Cauliflower Steaks. Use Lemon Salsa Verde. Capers are key in the salsa verde. Pasta Puttanesca is an Italian classic. Capers and olives give a rich taste. They are in the tomato sauce. You can also add them to a Niçoise Salad. This version has artichoke hearts, capers, and olives. It is hearty with eggs and white beans. You can also add them to seafood. This includes fatty fish like salmon. Also smoked fish like lox. They are good in big salads. Like Cobb or Caesar. You can even bake them in savory breads.

Classic Caper Pairings and Recipes

You can find these small buds in many classic dishes. They add a special taste. You will discover how they enhance your cooking.

Traditional Caper Combinations

Capers are a staple in Mediterranean cuisines. They pair well with many foods. You often see them in Tapenade. This spread has sun-dried tomatoes. It also has olives, garlic, and anchovies. You can spread it on fish or crackers. Chicken Picatta is another classic. It features butter, lemon juice, and white wine. Tartar sauce also uses them. It mixes mayonnaise, lemon juice, and chives. Puttanesca pasta sauce includes them. This sauce has onions, garlic, tomatoes, olives, anchovies, and basil. You can add them to pasta or potato salad. Pizza often has them with fresh tomatoes and oregano. Salade Niçoise uses them with tuna, anchovies, and eggs. You can also find them in vegetarian Caesar salad. They go well with tomatoes, tuna, and anchovies. They add a briny note to fish. You can use them with aubergine and bell peppers. This is in dishes like Sicilian caponata. Lemon notes also complement them.

Simple Caper Recipe Ideas

You can easily make signature caper recipes at home. Try Easy Chicken Piccata. This Italian-American dish has a lemon butter caper sauce. It is fast to make. You can prepare it with or without cream. It takes about 25 minutes total. Key ingredients include chicken, lemon, and parsley. Another quick option is 15-Minute Salmon Piccata. You pan-sear salmon. Then you top it with a white wine, lemon, butter, and caper sauce. This dish is simple yet elegant. It takes only 15 minutes. You need salmon, butter, garlic, white wine, lemon, and Dijon mustard.

Creative Caper Applications

These small buds offer a burst of flavor to many cuisines. Beyond traditional Italian dishes, you can explore new uses. Consider adding them to Spanish tapas for a salty kick. They elevate simple vegetable dishes. You can also blend them into homemade dressings. They enhance various pasta sauces. Think about adding them to roasted vegetables or even a savory bread.

Capers vs. Caperberries

You might see both capers and caperberries. They come from the same plant. But they are very different. You use them in different ways.

Key Differences

Capers and caperberries are different parts. They are from the caper plant. You pick capers as small flower buds. Caperberries are grown-up fruits. They grow from flowers not picked.

Here are some key differences:

Caperberries also look special inside. They can be oval or round. They have a thin skin. When they are ripe, they open up. Inside, you find many grey-brown seeds. These seeds are about 3 to 4 millimeters. They are in a light red flesh.

Culinary Uses

You use capers and caperberries differently. You often use capers for seasoning. They make food salty and tangy. Caperberries are often a decoration or a snack.

You can use caperberries in many ways:

• Antipasto Platters: They go well with olives. Also with meats, cheeses, and veggies.

• Salads: They add taste and crunch. This is for leafy greens, tomatoes, and feta.

• Cocktail Garnish: They are great for drinks. Like martinis and Bloody Marys.

• Meat and Fish Dishes: You can use them to decorate. Or eat with grilled meat and fish.

• Pickling: Some people pickle caperberries. This keeps their special taste.

Flavor Comparison

Capers have a strong taste. They are salty, tangy, and a bit like flowers. This makes them a strong ingredient. Caperberries taste milder. They are not as strong as capers. They are a little tangy. They are crunchy from their seeds. They might be less salty than capers. Especially if not heavily pickled.

Caper Substitutes

Sometimes you lack capers. Or you want a new taste. You can use other things. These give a salty or tangy taste.

Common Alternatives

You have many choices. You need a caper substitute. Here are some common ones:

• Chopped green olives

• Chopped Kalamata olives

• Lemon juice

• Pickles or pickled onions

• Green peppercorns

• Nasturtium seeds

• Anchovies

• Artichoke hearts

• Wine

• Vinegar

• Pickled jalapeno peppers

• Black olives

• Caper berries

• Feta cheese

When to Substitute

You may need a substitute. You ran out of capers. You dislike their strong taste. Or you want to try new things. Think about the main taste. Capers are salty and tangy. They have a light flower taste. Other foods have these tastes.

Flavor Profiles of Substitutes

Good caper substitutes taste alike. Green olives are a good pick. They taste salty and briny. Green peppercorns also work. They add a peppery, tangy kick. Dill pickles give a sour, salty taste. These taste most like capers. They keep the tang and salt in your food.

You now know what capers are. They taste salty and tangy. They have few calories. But they give you important nutrients. You can use capers in many foods.

Do not use too many. They have a lot of salt.

Try these small buds in your cooking. You will find new tastes. They make food better. They do not add many calories. They do not add much fat or sugar. They are a good food to have. They are great in Mediterranean food.