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Capers are small, unopened flower buds from the caper bush (Capparis spinosa). They’re usually pickled in vinegar or preserved in salt, which gives them their distinctive salty, tangy, slightly lemony flavor.
How to use capers
- Pasta: Toss them into tomato, garlic, or lemon-based pasta sauces.
- Fish: They’re classic with baked or pan-fried fish, especially in lemon-butter sauces.
- Chicken: Use them in chicken piccata with lemon and butter.
- Salads: Add a spoonful to potato, egg, tuna, or green salads.
- Pizza: Sprinkle a few over pizza with olives, tomatoes, or anchovies.
- Sauces: Mix them into tartar sauce, remoulade, or Mediterranean-style sauces.
- Vegetables: Add them to roasted potatoes, green beans, or sautéed vegetables.
A useful tip
Capers can be quite salty. If they’re packed in brine, drain them before using. If they’re very salty, give them a quick rinse. If they’re salt-packed rather than brined, rinse and soak them briefly before cooking.
Don’t confuse capers with caperberries: caperberries are the larger fruits that develop after the flower buds, and they’re usually eaten whole as a pickle.
A good starting point is 1–2 tablespoons for a dish serving 3–4 people—you can always add more.
