Going head-to-head for this week’s Featured Ingredient, we had three powerhouse Ingredients!
1. Cardamom
2. Chia Seeds
3. Capers
And the WINNER IS…
Capers… Another flavorful Featured Ingredient! In my opinion, capers are one of the most underutilized ingredients there are! Salty and briny, like a green olive but tangy like a lemon! These green little unripened flower buds will tingle your taste buds in all kinds of culinary applications.
What are capers?
Capers are unripened flower buds of the perennial plant known as the caper bush, also called Capparis Espinosa or Capparis inermis.
As capers mature or ripen, they become larger, less delicate, and more acidic. Capers are typically sold by size; the smallest variety, known as non-pareils, is about 1/4″. The smaller the caper, the more delicate they are, and the better they taste.
History of capers
Native to regions in central and western Asia, research shows that capers have been used for culinary purposes for almost 5,000 years, dating back to 2700 B.C.
Food preservation dates back approximately 12,000 years. Early preservation methods started with drying fruits and vegetables with a heat source, such as the sun or fire. Preservation methods evolved quickly.
What is pickling?
Capers are preserved using the pickling method. The pickling method started when food was placed in alcohol to preserve it. Preserving capers using the pickling method has been routine as long as they have been used as a source of food. Pickling is simply soaking food in a solution to prevent spoilage.
There are two different types of pickling methods. The first pickling method (the method used for pickles) involves placing the ingredient in a vinegar solution. The vinegar is highly acidic and prevents the growth of bacteria.
The second pickling method (used for meats and some vegetables) encourages the growth of good bacteria in order to prevent bad bacteria. This method preserves ingredients through a fermentation process by soaking items in a salted brine.
Different types of capers
| Name of Caper | Size of Caper (Diameter in Millimeters) |
|---|---|
| Non-pareils | Less than 7 |
| Surfines | 7-8 |
| Capucines | 8-9 |
| Capotes | 9-11 |
| Fines | 11-14 |
| Grusas | More than 14 |
What can capers be used for?
Capers are most commonly used in Mediterranean-style dishes such as seafood and pasta sauces. Salmon with capers, chicken piccata, smoked salmon, puttanesca Sauce, remoulade sauce, tarter sauce, pizza toppings, etc. These salty, delicious little flower buds are so versatile and underused. The list of flavorful uses goes on and on!
How to prepare capers
Capers are 100% safe to eat and absolutely delicious, straight out of the jar. Depending on the size of the capers, you can use them whole, chop them up, or mash them prior to using them. Some recipes will have you rinse and dry them prior to using them in a recipe, in order to remove the salty brine. I say, it’s up to you! Some people like the salty brine they are stored in. If that’s you, leave them as is, and enjoy!
Capers are just one of many Featured Ingredients, be sure to check out all of our Featured Ingredient Recipes!