Capers and caperberries are an important component of today’s gourmet pantry. Capers are more well-known and more commonly used in dishes (see list of recipes below), but caperberries are increasing in popularity.
Capers are pickled flower buds. Tiny caper buds are picked from a shrub-like bush (Capparis spinosa), before they can flower. The capers are then dried in the sun and later brined or packed in salt. After the buds are harvested, they are dried in the sun, then pickled in vinegar, brine, wine or salt. The curing brings out their tangy lemony flavor, much the same as green olives. Capers have been a culinary staple for over 2000 years, with evidence dating back to Greek and Roman times. In certain parts of the world they are even thought to have medicinal and aphrodisiac qualities. Since the caper buds are picked by hand, the cost of a small jar can seem excessive. To use capers in recipes it’s a good idea to rinse them first, to remove all the excess salt or brine.
Capers lend a salty, pungent and vinegary punch to recipes. They’re perfect for topping for fish, chicken or meat, and you can also use capers in a sauce, salad or on pizza. You can try a caper tapenade or pesto to serve on a crostini, or serve caper berries mixed with other brined and pickled vegetables for an antipasti platter.
Caper berries are the fruit of the caper bush. About the size of an olive, the berry is attached to a long cherry-like stem. They are brined and eaten like pickles or olives. It is not quite as intense-tasting as the caper bud, but it has a very similar flavor. It’s common to see them included in an antipasti platter. When pickled, it makes for a vivid garnish for Bloody Mary’s or Martinis.
Source: http://www.huffingtonpost.com
Be sure to try the following recipes on this website containing capers:
- Tilapia With Tomato Parsley Orzo & Capers
- Fish Steaks With Caper & Lemon Butter Sauce
- Tartar Sauce
- Pasta With Creamy Smoked Salmon Vodka Sauce & Caviar
- Muffuletta Sandwich
- Chicken Puttanesca
- Potato Salad With Olive Oil, Olives, Lemon & Parsley
- Pink Remoulade
- Veal With Tuna Sauce (Vitello Tonnato)
- Rainbow Mousse
- Rare Roast Lamb With Green Vinaigrette
