Capers: Bright, Briny Pops of Flavor
Salt- or brine-cured flower buds that add lemony, savory intensity to dressings, sauces and seafood.
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What Are Capers?
Capers are the **unopened flower buds** of the caper bush (*Capparis spinosa*), typically cured in **salt** or **vinegar brine**. They deliver a burst of tangy, lemony, savory flavor in small doses. Note: **caperberries** are the larger fruit with seeds—used similarly but milder.
Nutrition Profile
Per 1 Tbsp (~9 g), **drained**: **~2–5 kcal**, **<1 g carbs**, **minimal fat/protein**. They’re notable for **sodium** (often **~200–350 mg** per Tbsp depending on brand) and contain small amounts of **polyphenols** (e.g., rutin, quercetin).
Culinary & Potential Health Benefits
- **Flavor amplifier:** Adds brightness and umami with **very few calories**.
- **Lower added salt overall:** Because they’re potent, you can season less elsewhere.
- **Polyphenols** provide modest antioxidant support.
Possible Downsides
- **High sodium:** Rinse and/or soak briefly to reduce saltiness.
- **Vinegar sharpness:** May aggravate reflux in some.
- **Allergy/sensitivity:** Rare, but possible to caper or mustard family plants.
How to Use
- **Sauces:** piccata, puttanesca, tartar, salsa verde.
- **Dressings & spreads:** whisk into vinaigrettes; blitz into **tapenade**.
- **Seafood & poultry:** finish roasted fish or chicken; spoon over **roasted vegetables** and potatoes.
- **Pairings:** lemon, parsley, dill, garlic, olives, tomatoes, butter.
Tip
For best texture, **add capers at the end** of cooking. If packed in salt, **rinse, soak 10 min**, then pat dry before use.
- 1. Capers
Capers – nezreli pupoljci biljke Capparis spinosa, konzervirani u soli ili pacu; drugačiji od kapra bobica (caperberries)
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