Cookbook:Caper
| Caper | |
|---|---|
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| Category | Herbs and spices |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Capers are the pickled buds of the Mediterranean caper bush.
Characteristics
editThe buds, when ready to pick, are a dark olive green and about the size of a corn kernel. After picking, they are pickled in a vinegar or vinegar-and-salt solution.[1] They have a salty, sour, and somewhat bitter yet floral flavor.[1] The grown fruit of the caper shrub is also used, prepared similarly to the buds.
Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable:
- Non-pareil (0–7 mm)
- Surfines (7–8 mm)
- Capucines (8–9 mm)
- Capotes (9–11 mm)
- Fines (11–13 mm)
- Grusas (14+ mm)
Selection and storage
editCapers are typically stored in cans or jars with their pickling liquid. These can usually be kept at room temperature until opening, after which point they should be stored in the refrigerator. They can keep for a while there.
Use
editCapers are often used as a seasoning or garnish for salads, pizzas, cold dishes, and beverages. It is also used in a variety of sauces.[1][2]
Substitution
editCaper berries can be substituted with pickled unripe nasturtium seeds, which have a very similar texture and flavour.
Recipes
editReferences
edit- ↑ a b c Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.