Spotlight Series: All About Capers
Spotlight Series: All About Capers
Recipe: Pan Fired Cod Shop Ingredients: DeLallo Nonpareil Capers | DeLallo Extra Virgin Olive Oil | DeLallo Sea Salt
Ever wondered about those tiny, tangy morsels that pop up in dishes like chicken piccata or add a punch to pasta puttanesca? They're called capers, and they're about to become your new favorite kitchen staple. In this article, we're diving into the world of capers, exploring what they are, where they come from, and why they might just be the zesty touch your cooking has been missing.
What Are Capers?
Capers are small, green, pea-sized buds that add a pop of flavor to many dishes. They're actually unopened flower buds from the caper bush, which is native to the Mediterranean. Once picked, capers are dried in the sun and then pickled in vinegar, brine, or salt, which gives them their tangy, salty, and somewhat lemony taste. They're pretty versatile and can jazz up a lot of dishes—from classic chicken piccata to salads and even pasta sauces.
The Origin of Capers and Their Brief History?
Capers are actually the unopened flower buds of the Capparis spinosa, or caper bush, which is native to the Mediterranean area. This hardy bush sprouts in the crannies and nooks of ancient ruins and rocky hillsides, and has been adding zest to local diets for thousands of years. Historical references to capers can be traced back to 2000 BCE in Sumerian epicurean records and they even sneak into the Bible, though not by name.
The process of turning raw caper buds into the salty condiments we love today hasn't changed much over the millennia. The buds are picked by hand before they can bloom, which is quite the labor-intensive task considering their propensity for growing in hard-to-reach spots on rocky slopes. After harvesting, they are dried in the sun, and then pickled in vinegar, brine, or salt. This curing process mellows their bitter raw taste into something much more complex and mouthwatering.
Capers traveled from the craggy Mediterranean landscape to tables around Europe thanks to the Greeks and Romans, who were quite fond of the flavor kick these little buds provided. They used them medicinally too, believing capers could help reduce flatulence and improve liver function. Over time, capers made their way into the hearts and dishes of many different cultures, turning up in everything from Italian pasta puttanesca to German Königsberger Klopse (meatballs in white sauce with capers).
Today, the largest producers of capers are still found in the Mediterranean, particularly in Morocco, Spain, and Italy, but the love for these tangy morsels has spread worldwide. They're a staple in Mediterranean cuisine, a key ingredient in various European dishes, and a beloved feature in Middle Eastern recipes.
Where Do Capers Come From and What Are They Made Of?
As mentioned above, they come from a bush called Capparis spinosa, which is most commonly found in the Mediterranean region. These plants can thrive in harsh, arid environments, clinging to rocky crags and cliffs—pretty rugged life for something that ends up in fancy dishes, right?
Capers are not fruits; they're the unopened flower buds of the caper bush. To make them ready for your kitchen, these buds are picked before they bloom. After harvesting, capers are dried in the sun, and then they’re pickled in vinegar, brine, wine, or salt. This pickling process is what gives them their distinctive tangy and salty flavor, making them a great addition to sauces, salads, and even pizzas.
Types of Capers (Varieties and Sizes)
Nonpareil (Up To 7 MM)
Nonpareil, meaning "without equal" in French, are the most popular type of capers and are often considered the finest. They are small, about the size of a pea, and come from France, Spain, and Morocco. Their delicate texture and more nuanced flavor make them a favorite among chefs for gourmet dishes.
Surfines (7-8 MM)
Slightly larger than the nonpareils, surfines still fall on the smaller end of the scale. They pack a bit more of a punch in terms of flavor and are great for giving a bit of an extra pop to dishes without overwhelming other ingredients.
Capucines (8-9 MM)
Moving up in size, we've got the cappucine capers. These are a bit more robust, making them perfect for heartier dishes where you want the caper to stand up against strong flavors. They're great tossed with roasted vegetables or mixed into a meaty ragù.
Capotes (9-11 MM)
Bigger still are the capote capers. They're less intense than the smaller varieties but are great for giving a subtle caper flavor without overpowering other ingredients. They work well in stews and casseroles where they can simmer and infuse their flavor gently.
Fines (11-13 MM)
Fines capers are even larger in size falling between 11 and 13 millimeters in diameter.
Grusas (14 and Over MM)
Grusas are the largest in size and are milder than the popular nonpareil.
The Best Capers - The DeLallo Difference
First off, Delallo Capers aren’t just any capers. They come from sun-drenched Mediterranean fields where they're picked with care to ensure each one is just the right size and bursting with bright, tangy flavor. It's like capturing a burst of sunshine in each little bud!
What sets Delallo apart is their commitment to quality. They pack these capers in a fine brine that perfectly balances the natural bitterness with a hint of saltiness, enhancing their unique flavor without overpowering it. This means whether you’re tossing them into a salad, spreading them over a pizza, or mixing them into your favorite pasta dish, you're in for a treat that lifts the meal from good to unforgettable.
Ways to Use Capers and Recipes
Pump Up Your Pasta Toss capers into pasta dishes for an added burst of flavor. They blend wonderfully in sauces or simply sautéed with garlic, olive oil, and a sprinkle of chili flakes. Capers are a key ingredient in Pasta Puttanesca and they’re great paired with seafood and pasta like this Pasta with Cod, Tomatoes and Olives recipe.
Elevate Fish Dishes Capers and fish are a classic combo. Use them in sauces for Pan Fried Cod and for Salted Cod with Tomatoes and Olives.
Meaty Matters Incorporate capers into meat dishes. Their acidity balances the richness of the meats wonderfully. They are great for this Lemon Caper Sauce for Pork Chops with Olives as well as part of the briny tangy filling for this Olive and Herb Stuffed Pork Loin.
Recipe: Pork Chops with Olives Shop Ingredients: DeLallo Nonpareil Capers | DeLallo Plain Bread Crumbs | DeLallo Extra Light Virgin Olive Oil | DeLallo Castelvetrano Olives
Salads Toss a few capers into your salads for an unexpected burst of flavor. They pair wonderfully with leafy greens, fresh vegetables, panzanella and even pasta salads.
Recipe: Vegan Pasta Salad Shop Ingredients: DeLallo Nonpareil Capers | DeLallo Extra Virgin Olive Oil | DeLallo Calamata Pitted Olives | Italian Red Wine Vinegar
Use in Dips and Spreads Capers are a fantastic addition to any dip or spread, bringing a burst of briny, tangy flavor that can really elevate your dish. Whether you're whipping up a lemony sour cream dip or an eggplant caponata, capers can add just the right touch of zest that makes your flavors pop.
Recipe: LemonySour Cream Dip Shop Ingredients: DeLallo Nonpareil Capers | DeLallo Extra Virgin Olive Oil | DeLallo Lemon Juice
Pizza Twist: Definitely on pizza! Scatter a handful of capers on your next homemade pizza for a tangy touch, especially good on vegetarian or seafood pizzas like this Tuna Pizza.
Make a Mean Piccata Lemon, butter, capers, and meat (like chicken or veal) come together in this classic dish that's absolutely mouthwatering.
Recipe: Tuna Pizza Shop Ingredients: DeLallo Organic Gemelli Pasta | DeLallo Nonpareil Capers
Capers: FAQ
What do capers taste like?
Capers have a unique and intriguing flavor that really perks up a dish! They're a bit tangy, with a salty, briny kick that can remind you somewhat of green olives. Capers also have a slight floral hint and a bit of a peppery note, making them fantastic for adding a pop of flavor to sauces, salads, or even fish dishes.
Are capers in the olive or pickle family?
Neither. They are unopened flower buds from the caper bush (Capparis spinosa), which is native to the Mediterranean and some parts of Asia. We often encounter them pickled, which might explain why you'd associate them with pickles or olives, but they're a unique ingredient all their own.
Are capers a vegetable or fruit?
Capers are actually considered a fruit since they come from the caper bush and what we usually eat are the unopened flower buds. They're picked before they can bloom into flowers, then typically pickled or salted, which gives them their distinctive tangy, salty flavor.
Are capers vegan?
Yes, capers are vegan. So, if you're vegan, feel free to sprinkle them on your dishes without any worries!
Can I eat capers raw?
You can definitely enjoy capers raw. They're often used straight from the jar, adding a punchy, tangy kick to dishes like salads, pizzas, and pasta!
Do capers need to be refridgerated?
Yes, capers do need to be refrigerated after opening. When you pop open a new jar, make sure to store it in the fridge to keep them fresh and tasty. This will help maintain their unique tangy flavor that adds a delightful zing to your dishes. Just remember to keep them submerged in their brine and tightly sealed, and they'll be good to go for your next culinary adventure.
What is the difference between capers and caperberries?
Capers are the unopened flower buds of the caper bush. They're harvested before the buds bloom, then pickled in vinegar, brine, or salt.
Caperberries, on the other hand, are the fruit of the caper bush. They come into play after the caper buds have been left to flower and then form fruits. Caperberries are much larger than capers and resemble a small, elongated grape with seeds inside. They're also pickled but have a milder taste compared to capers. Because of their size and texture, caperberries are great for snacking, garnishes, or as part of a cheese platter.
Where can I buy DeLallo Capers?
Order DeLallo Non-Pareil or Capote Capers online or find it at most major supermarkets across the country.