Overview

Capers are the unopened flower buds of the caper bush (Capparis spinosa), a perennial shrub native to the Mediterranean region. They are typically brined or salt-cured before use, which develops their characteristic pungent, salty, and slightly lemony flavor. The plant also produces caper berries, the mature fruit, which are larger and milder.

Origin and history

The caper bush has been cultivated in the Mediterranean for thousands of years, with evidence of use in ancient Greece and Rome [1]. The plant thrives in rocky, arid conditions and is especially associated with the islands of the Aegean and the coasts of Italy, Spain, and North Africa. Capers were valued in antiquity both as a food and for their medicinal properties, believed to aid digestion and act as a diuretic [2]. The buds are harvested by hand in the early morning before they open, a labor-intensive process that contributes to their cost. Today, the largest commercial producers include Spain, Italy, Morocco, and Turkey [3].

Varieties and aliases

  • Nonpareil / Nonpareilles: The smallest and most prized caper bud size, typically under 7 mm.
  • Surfines: Slightly larger, 7–8 mm.
  • Capucines: 8–9 mm.
  • Capotes: 9–11 mm.
  • Fines: 11–13 mm.
  • Grusas / Grosses: The largest bud size, over 13 mm, often less tender.
  • Caper berry: The mature fruit of the caper bush, pickled whole with its stem attached; milder and less pungent than the bud.
  • Alcaparras: Spanish name for capers, used in Latin American contexts.
  • Flinders rose: An Australian common name for the plant, though not for the buds.

Culinary uses

Capers are almost always consumed pickled in brine, vinegar, or salt, which mellows their natural bitterness and develops their tangy, floral flavor. They are used as a seasoning or garnish in Mediterranean cuisines: in Italian cooking, they appear in puttanesca sauce, chicken piccata, and vitello tonnato; in French cuisine, they are essential to sauce tartare and salade niçoise [1]. Capers are also a key component of tapenade, the Provençal olive spread. The buds are typically rinsed before use to remove excess salt or brine. Caper berries are eaten whole, often as part of antipasti or pickled vegetable platters.

Cross-cuisine context

Capers appear across multiple LA-relevant cuisines, often in dishes that arrived via colonial or trade routes. Common regional uses include Guatemalan estofado chapín (a braised beef or pork stew with prunes, olives, and spices) and tamal negro (a Christmas tamale with dark sauce), Salvadoran conejo en chicha and bacalao a la vizcaína, Peruvian escabeche de pescado and some causas, Tunisian brik, and Russian or Armenian solyanka. These applications are not uniformly documented in the cited sources, and the extent of usage varies by tradition.

Capers are occasionally used in Mexican escabeche and some preparations, but they are not a traditional core ingredient in most Mexican cuisine. The briny, acidic function is more commonly fulfilled by pickled jalapeños or escabeche vegetables.

Notes for cooks

  • Rinse salt-packed capers thoroughly before use to remove excess sodium; brine-packed capers can be used directly or lightly rinsed.
  • Caper size affects intensity: smaller buds (nonpareil) are more tender and pungent; larger buds are milder but can be tougher.
  • Store opened capers in their brine in the refrigerator; they will keep for several months. Salt-packed capers should be kept in a cool, dry place.