Spices and Herbs (Capers)

Capers (Capparis spinosa, Capparis rupestris)
The caper plant is a perennial spiny shrub that bears rounded, fleshy leaves and big white to pinkish-white flowers. The plant is best known for the edible bud and fruit (caper berry) which are usually consumed pickled. Capers are immature flower buds which have been pickled in vinegar or preserved in granular salt and are used as a condiment. The buds, when ready to pick, are a dark olive green and range in size from about 7mm - 14+mm. When picked, they are pickled in salt, or a salt and vinegar solution. The bush is native to the Mediterranean region, growing wild in mainly rocky coastal areas. Capers have a sharp piquant flavor and add pungency, peculiar aroma and saltiness to pasta sauces, pizza, fish, meats and salads. They are an important ingredient in Sicilian and southern Italian cooking, used in dishes like chicken piccata and salsa puttanesca and are often served with cold smoked salmon or cured salmon dishes. Tender young shoots including immature small leaves may also be eaten as a vegetable, or pickled.
Unripe nasturtium seeds can be substituted for capers; they have a very similar texture and flavour when pickled.

spice caper berries capers