Capers, those tiny, unassuming green spheres, often found pickled in brine or salt, are a culinary powerhouse. They possess an intense, complex flavor that can elevate a wide range of dishes from simple salads to sophisticated main courses. But what exactly do capers add to a dish, and why have they become a staple in kitchens around the world? Let’s explore the multifaceted contribution of these intriguing buds.
The Flavor Profile of Capers: A Burst of Brine and Beyond
To understand the magic of capers, we must first delve into their unique flavor profile. It’s much more than just saltiness.
Briny and Tangy
The most immediate sensation is, of course, their saltiness. This comes from the pickling process, typically involving brine or dry salt. The salt draws out moisture and intensifies the inherent flavors of the caper bud. However, beyond the salt, there’s a distinct tang, almost lemony, that provides a refreshing zest. This tanginess cuts through richness and adds brightness to dishes.
Pungent and Savory
Capers also possess a pungent, almost mustard-like flavor, contributing a sharp, savory note that awakens the palate. This pungency is due to the presence of glucosinolates, compounds that release a characteristic aroma and taste when broken down. It’s this pungent element that sets capers apart from other pickled ingredients.
Subtle Bitterness
A subtle bitterness underlies the briny, tangy, and pungent flavors. This bitterness isn’t unpleasant; rather, it adds complexity and depth, preventing the flavor from becoming one-dimensional. It balances the other flavors and adds a sophisticated edge.
Culinary Applications: Where Capers Shine
The unique flavor of capers makes them incredibly versatile in the kitchen. They can be used in countless ways to enhance a variety of dishes.
Adding Zing to Sauces
Capers are a classic addition to sauces, particularly those served with fish or chicken. They lend a bright, salty, and tangy flavor that complements the richness of the protein. For example, in a classic piccata sauce, capers provide the signature burst of flavor that balances the lemon and butter. They are also excellent in tartar sauce, remoulade, and other creamy, tangy sauces.
Elevating Salads
A sprinkle of capers can transform an ordinary salad into something special. Their salty, briny flavor contrasts beautifully with fresh greens, tomatoes, and other vegetables. They also pair well with creamy dressings, adding a welcome counterpoint to the richness. Consider adding capers to a Niçoise salad for an authentic touch or using them in a simple tomato and mozzarella salad for an extra layer of flavor.
Enhancing Seafood Dishes
Capers are a natural pairing with seafood. Their briny flavor echoes the taste of the ocean and complements the delicate flavors of fish and shellfish. They can be added to baked fish, grilled shrimp, or sautéed scallops. They are also a key ingredient in many Mediterranean seafood dishes.
Boosting Vegetable Dishes
Capers can add a surprising burst of flavor to vegetable dishes. They work particularly well with roasted vegetables, such as eggplant, zucchini, and peppers. Their saltiness and tanginess help to balance the sweetness of the vegetables and add a savory dimension. Consider adding capers to a ratatouille or using them in a roasted vegetable salad.
Accompanying Meat Dishes
While often associated with fish, capers can also enhance meat dishes. They pair well with roasted chicken, grilled lamb, or even steak. Their pungent flavor helps to cut through the richness of the meat and add a welcome zing. Consider adding capers to a pan sauce for roast chicken or using them in a salsa verde to accompany grilled steak.
Pizza Topping
Finely chopped capers make a delicious and unexpected pizza topping. Their briny flavor and tangy bite pair well with cheese, tomatoes, and other classic pizza ingredients.
The Science Behind the Flavor: Understanding the Chemistry
The distinct flavor of capers is due to a complex interplay of chemical compounds. Understanding these compounds can help us appreciate the nuances of their taste.
Glucosinolates and Isothiocyanates
As mentioned earlier, glucosinolates are key to the pungent flavor of capers. When capers are crushed or chewed, an enzyme called myrosinase breaks down these glucosinolates, releasing isothiocyanates. These compounds are responsible for the characteristic mustard-like aroma and taste of capers.
Acids and Salts
The pickling process introduces acids (such as acetic acid from vinegar) and salts, which contribute to the tangy and salty flavors. The balance of these acids and salts is crucial to the overall taste profile of the caper.
Volatile Compounds
Capers also contain a variety of volatile compounds, which contribute to their aroma. These compounds include alcohols, aldehydes, and esters, which give capers their complex and nuanced scent.
Caper Varieties: Size and Flavor Differences
Not all capers are created equal. They come in different sizes and varieties, each with its own unique flavor profile. The size generally indicates the maturity of the caper when it was picked. Smaller capers are considered to be more flavorful.
Nonpareilles
These are the smallest and most prized capers, measuring less than 7mm in diameter. They have a delicate, intense flavor and a firm texture. They are often used in sauces and salads where their flavor can shine.
Surfines
Slightly larger than nonpareilles, surfines measure between 7mm and 8mm in diameter. They have a similar flavor profile but are slightly less intense.
Capucines
These capers measure between 8mm and 9mm in diameter. Their flavor is milder than that of nonpareilles and surfines.
Capotes
Measuring between 9mm and 11mm in diameter, capotes are larger and have a more pronounced bitterness.
Communes
These are the largest capers, measuring over 11mm in diameter. They have a mild flavor and a soft texture.
Preparation and Storage: Maximizing Flavor and Freshness
Proper preparation and storage are essential to preserve the flavor and quality of capers.
Rinsing and Soaking
Capers that are packed in salt should be rinsed thoroughly under cold water to remove excess salt. They can also be soaked in water for a short period to further reduce their saltiness. Capers that are packed in brine may also benefit from a quick rinse, although this is not always necessary.
Storage
Capers should be stored in a cool, dark place. Unopened jars of capers can be stored at room temperature. Once opened, capers should be refrigerated in their brine to maintain their freshness.
Caper Substitutes: When You’re in a Pinch
While capers have a unique flavor, there are a few substitutes that can be used in a pinch.
Green Olives
Chopped green olives can provide a similar salty and briny flavor. However, they lack the pungency and subtle bitterness of capers.
Pickled Green Peppercorns
Pickled green peppercorns offer a similar tangy and slightly spicy flavor. They can be used as a substitute for capers in some dishes.
Nasturtium Seeds
These seeds have a peppery flavor and can be pickled like capers. They offer a slightly different flavor profile but can be a good alternative.
Capers in Global Cuisine: A Worldwide Favorite
Capers are used in a wide range of cuisines around the world, reflecting their versatility and adaptability.
Mediterranean Cuisine
Capers are a staple in Mediterranean cuisine, particularly in Italian, Greek, and Spanish cooking. They are used in countless dishes, from pasta sauces to salads to seafood preparations.
French Cuisine
Capers are also popular in French cuisine, where they are used in sauces, salads, and meat dishes.
Indian Cuisine
While not as widely used as in Mediterranean cuisine, capers are sometimes used in Indian cooking, particularly in dishes with a European influence.
Conclusion: The Indispensable Caper
In conclusion, capers add a complex and multifaceted flavor to dishes. Their briny, tangy, pungent, and slightly bitter taste enhances a wide range of culinary creations. From sauces and salads to seafood and meat dishes, capers are a versatile ingredient that can elevate any meal. Understanding the nuances of their flavor profile and the different varieties available allows you to harness their full potential in the kitchen. So, the next time you’re looking to add a burst of flavor to your dish, reach for those tiny green spheres and experience the magic of capers. They’re not just a condiment; they’re a culinary secret weapon.
What exactly are capers and where do they come from?
Capers are the unripened flower buds of the caper bush (Capparis spinosa), a perennial plant native to the Mediterranean region. These buds are hand-picked, then brined in vinegar or salt-packed, a process which draws out moisture and develops their distinctive, pungent flavor. The Mediterranean climates, with their hot, dry summers and mild, wet winters, provide ideal growing conditions for capers, making countries like Italy, Spain, and Morocco leading producers.
The size of capers indicates the maturity of the bud when it was harvested, with the smallest buds, often called “nonpareilles,” being the most prized for their delicate flavor and firm texture. The brining process is crucial; it not only preserves the capers but also transforms their raw, bitter taste into the salty, tangy, and slightly floral flavor profile that is so characteristic. Larger capers are sometimes referred to as caperberries, which are the fruit of the caper bush and are usually pickled.
What does a caper taste like and how does this flavor profile enhance food?
Capers possess a complex flavor profile that is primarily salty, tangy, and slightly sour, with subtle floral and vegetal undertones. The brining or salt-packing process imparts the saltiness, while the natural compounds within the caper bud contribute to the tangy and acidic notes. This unique combination creates a bright, piquant taste that stimulates the palate.
This distinctive flavor profile enhances food by adding a burst of acidity and salinity that cuts through richness and balances out heavier flavors. Capers act as a counterpoint to creamy sauces, oily fish, and rich meats, providing a refreshing element that prevents the dish from becoming monotonous. Their slight bitterness and vegetal notes also contribute to the overall complexity and depth of flavor, adding layers that elevate the dining experience.
How should capers be stored to maintain their quality and flavor?
Proper storage is essential to preserve the quality and flavor of capers. Once opened, capers that are brined should be stored in their brine within an airtight container in the refrigerator. This helps prevent them from drying out and losing their characteristic salty, tangy taste.
Salt-packed capers should also be stored in an airtight container, preferably in a cool, dark place after the salt is rinsed off. While refrigeration is not strictly necessary, it can extend their shelf life. It is crucial to ensure that the capers are always submerged in either the brine or the rinsed water to maintain their moisture content and prevent them from becoming overly salty or hard.
What are some popular dishes that commonly feature capers?
Capers are a staple in many Mediterranean dishes, lending their distinctive flavor to a wide range of recipes. They are commonly found in pasta dishes like Spaghetti alla Puttanesca, where their salty tang complements the olives, tomatoes, and garlic. Chicken Piccata, a classic Italian dish, also heavily relies on capers for its signature lemony and briny flavor.
Beyond Italian cuisine, capers are integral to dishes like Tuna Niçoise salad, adding a burst of flavor alongside the tuna, olives, and vegetables. They are also frequently used in sauces and dressings, such as tartar sauce and remoulade, providing a crucial element of acidity and complexity. Furthermore, capers pair exceptionally well with smoked salmon, often served with cream cheese and bagels.
Can capers be used in cooked dishes or are they better suited for cold preparations?
Capers can be used in both cooked dishes and cold preparations, although the way they are incorporated may differ depending on the desired outcome. In cooked dishes, capers can be added towards the end of the cooking process to preserve their flavor and texture. Overcooking can cause them to become bitter and lose their distinctive pop. Adding them late allows their flavor to permeate the dish without becoming overpowering.
For cold preparations like salads, sauces, and dressings, capers can be added directly, without any cooking required. This allows their fresh, briny flavor to shine through, providing a burst of acidity and saltiness. In these applications, capers contribute not only to the taste but also to the texture, adding a pleasant bite to the dish.
Are there any substitutes for capers if I can’t find them or have an allergy?
If you cannot find capers or have an allergy, several substitutes can provide a similar flavor profile, albeit with slight variations. Green olives, particularly those that are brined, offer a salty and slightly tangy taste that can mimic the effect of capers in some dishes. Chop them finely and use them sparingly, as their flavor can be more intense.
Another option is chopped cornichons, small pickled gherkins, which offer a similar sour and tangy flavor with a pleasant crunch. They are particularly suitable for sauces and dressings where capers are typically used. For a saltier alternative, consider using a small amount of anchovy paste or finely chopped anchovies, keeping in mind that their flavor is much more pronounced.
Are capers healthy and do they offer any nutritional benefits?
Capers are relatively low in calories and fat, making them a healthy addition to most diets. They are a good source of antioxidants, particularly rutin and quercetin, which may help protect the body against cell damage and inflammation. These antioxidants contribute to the potential health benefits associated with caper consumption.
Capers also contain small amounts of vitamins and minerals, including vitamin K, calcium, and iron. While the amount of nutrients is not substantial due to the small serving size typically used, they can contribute to overall nutritional intake. However, it is important to note that capers are high in sodium due to the brining or salt-packing process, so individuals on low-sodium diets should consume them in moderation.