Capers, those tiny, salty, and intensely flavorful buds, are a staple in Mediterranean cuisine and have found their way into dishes worldwide. But did you know that there’s more to capers than just the small, green spheres you typically find in jars? Understanding the different kinds of capers and how they are processed can significantly enhance your culinary experience. This article delves into the fascinating world of capers, exploring their varieties, sizes, curing methods, and best uses.
Understanding the Capers Plant
Capers come from the caper bush (Capparis spinosa), a perennial plant native to the Mediterranean region. It’s a hardy plant that thrives in rocky, sunny environments, often clinging to walls and cliffs. The part we consume as capers is the unopened flower bud. If left to bloom, the caper bud would blossom into a beautiful, fragrant white flower with prominent purple stamens.
Beyond the buds, the caper plant also produces caperberries, which are the fruit of the plant. These are larger than capers and have a different, though equally enjoyable, flavor profile. Both capers and caperberries are typically preserved in salt, brine, or vinegar.
The Variety of Capers: Size Matters
The most common way to differentiate capers is by their size. The size of a caper is a direct indication of its maturity – smaller capers are younger and considered more desirable. The industry uses a specific scale to categorize capers based on their diameter, and this directly impacts their price.
Non-Pareil: The Tiny Treasures
Non-Pareil capers are the smallest and most expensive type. They measure 7mm or less in diameter. Their delicate flavor and firm texture make them highly sought after. Non-Pareil capers are perfect for dishes where their subtle flavor needs to shine, such as sauces, salads, and delicate fish preparations. Their name, meaning “without equal,” reflects their superior quality.
Surfines: The Next Size Up
Surfines are slightly larger than Non-Pareil, measuring between 7 and 8mm. They retain a good level of firmness and possess a similar, though slightly bolder, flavor. Surfines are a good compromise between quality and price, making them a versatile option for a wide range of dishes.
Capucines: Medium-Sized and Flavorful
Capucines measure between 8 and 9mm. They offer a more pronounced flavor than the smaller varieties, with a slightly softer texture. They are well-suited for dishes where a stronger caper flavor is desired, such as in tapenades or as a topping for pizza.
Capotes: A Noticeable Step Up
Capotes range from 9 to 11mm in diameter. Their flavor is even more assertive, and their texture is noticeably softer. Capotes are often used in cooked dishes where their strong flavor can infuse the entire preparation.
Communes: The Largest of the Capers
Communes are the largest capers, exceeding 11mm in diameter. They have the boldest flavor and the softest texture. Communes are best suited for pickling or using in robust dishes where their strong flavor won’t be overpowered.
Preservation Methods: Salted vs. Pickled
The preservation method significantly impacts the flavor and texture of capers. The two primary methods are salt-curing and pickling in vinegar or brine.
Salt-Cured Capers: Intense Flavor and Firm Texture
Salt-cured capers are considered superior by many chefs. They are packed in coarse salt, which draws out moisture and concentrates their flavor. Before using salt-cured capers, it’s essential to rinse them thoroughly under cold water to remove the excess salt. Some chefs even soak them in water for a short period. The result is a caper with an intense, briny flavor and a firm, almost crunchy texture. The salt preservation method allows the capers to retain their natural oils and volatile compounds, leading to a more complex and nuanced flavor profile.
Pickled Capers: Tangy and Convenient
Pickled capers are preserved in a vinegar or brine solution. This method is more common and generally results in a less intense flavor and a softer texture compared to salt-cured capers. Pickled capers are convenient to use as they don’t require rinsing. However, the vinegar or brine can mask some of the caper’s natural flavors. The pickling liquid also tends to soften the capers, resulting in a less firm bite.
Caperberries: The Fruit of the Caper Bush
While technically not capers, caperberries are often sold alongside them and share a similar flavor profile. Caperberries are the fruit of the caper plant, larger and oblong in shape with a small stem attached. They have a milder, slightly sweeter flavor than capers and are typically pickled.
Caperberries are often served as part of an antipasto platter or as a garnish for cocktails. Their larger size and milder flavor make them a more substantial bite than capers. They are often stuffed with cheese or olives for an elegant appetizer.
Where Do Capers Come From? Key Regions
The Mediterranean region is the primary source of capers worldwide. Several countries are known for producing high-quality capers, each with its unique characteristics.
Pantelleria, Italy: A Volcanic Treasure
The island of Pantelleria, located between Sicily and Tunisia, is renowned for its capers. Pantelleria capers are grown in volcanic soil, which imparts a unique flavor to the buds. They are typically salt-cured and are considered some of the finest in the world. The “Capperificio Isolani Pantelleria” is a well-known producer.
Sicily, Italy: Another Italian Gem
Sicily also produces excellent capers, often grown on the Aeolian Islands. Sicilian capers are known for their robust flavor and firm texture. They are often preserved in sea salt.
Spain: A Significant Producer
Spain is another major producer of capers, particularly in the regions of Andalusia and Valencia. Spanish capers are typically pickled and offer a good balance of flavor and price.
France: A Culinary Staple
Southern France also produces capers, often used in Provençal cuisine. French capers are typically pickled and are known for their delicate flavor.
Morocco and North Africa: Growing Wild
Capers also grow wild in parts of North Africa, including Morocco. These capers are often smaller and more intensely flavored.
Culinary Uses of Capers: A World of Flavor
Capers add a burst of salty, briny flavor to a wide variety of dishes. Their versatility makes them a valuable ingredient in both hot and cold preparations.
Sauces: Adding Zest and Depth
Capers are a key ingredient in many classic sauces, such as sauce gribiche, sauce tartare, and puttanesca sauce. They add a tangy, salty counterpoint to creamy or rich sauces.
Salads: A Flavorful Burst
Capers are a welcome addition to salads, adding a burst of flavor and texture. They pair well with tomatoes, cucumbers, olives, and feta cheese.
Fish and Seafood: A Classic Pairing
Capers are a natural complement to fish and seafood. They are often used in dishes such as salmon with caper sauce, tuna salad, and swordfish with capers and olives.
Meat Dishes: Balancing Richness
Capers can also be used to balance the richness of meat dishes. They pair well with veal, chicken, and pork.
Vegetarian Dishes: Adding Umami
Capers can add a savory, umami flavor to vegetarian dishes. They are a great addition to pasta dishes, vegetable stews, and roasted vegetables.
Tips for Buying and Storing Capers
Choosing the right capers and storing them properly will ensure you get the best flavor and quality.
Choosing Quality Capers
Look for capers that are uniform in size and color. Avoid jars with cloudy liquid or damaged buds. If buying salt-cured capers, check for a generous coating of salt.
Storage Tips
Unopened jars of capers can be stored in a cool, dark place for up to two years. Once opened, capers should be refrigerated in their brine or covered in oil. Salt-cured capers should be stored in a sealed container in the refrigerator. Properly stored capers will maintain their flavor and texture for several months.
The Flavor Profile of Capers: What Makes Them Unique?
The distinct flavor of capers is a complex combination of salty, sour, and slightly bitter notes. This unique flavor profile is due to the presence of glucocapparin, a compound that breaks down during the curing process to produce methyl isothiocyanate, which is also found in mustard and horseradish. This compound is responsible for the characteristic pungent aroma and flavor of capers. The salt or vinegar used in the preservation process also contributes to the overall flavor.
Capers: A Healthy Addition to Your Diet
Capers are not only delicious but also offer several health benefits. They are a good source of antioxidants, which help protect the body against damage from free radicals. Capers also contain quercetin, a flavonoid with anti-inflammatory and anti-histamine properties. They are also a good source of vitamins and minerals, including vitamin K, copper, and iron. Due to their high sodium content, however, they should be consumed in moderation.
What determines the size and classification of capers?
The classification and size grading of capers are primarily determined by the maturity of the flower bud at the time of harvest. Younger, smaller buds are considered more desirable and therefore command a higher price. Larger capers, harvested later in the bud’s development, have a more pronounced, stronger flavor and are often used in dishes where their bold taste is an advantage.
The grading system typically uses terms like ‘Nonpareilles’ (the smallest, most prized), ‘Surfines’, ‘Capucines’, ‘Capotes’, and ‘Communes’, with each name representing a progressively larger size. The smaller the caper, the more delicate its texture and flavor are considered to be, and the process of hand-picking these tiny buds contributes to their higher cost and sought-after status.
What is the difference between capers and caperberries?
Capers are the unopened flower buds of the caper bush (Capparis spinosa), while caperberries are the mature fruit of the same plant. They are harvested at different stages of the plant’s lifecycle, resulting in distinct characteristics. Capers are typically smaller, more intensely flavored, and preserved in salt or vinegar.
Caperberries, on the other hand, are larger, oblong in shape, and have a milder, less pungent flavor than capers. They are often pickled and may contain seeds inside. Caperberries are frequently served as part of an antipasto platter or used as a garnish, offering a different textural and flavor profile compared to the more concentrated taste of capers.
How does the curing or preservation method affect the taste of capers?
The curing or preservation method significantly influences the final taste of capers. Salt-cured capers are often considered to have a more complex and nuanced flavor profile compared to vinegar-pickled capers. The salt-curing process draws out moisture and intensifies the natural flavors of the capers, resulting in a more concentrated and savory taste.
Vinegar-pickled capers, while convenient, can have a tangier and more acidic flavor, which may mask some of the subtler nuances of the caper itself. The vinegar can also soften the texture of the capers. Ultimately, the choice between salt-cured and vinegar-pickled capers depends on personal preference and the specific application in a recipe.
Where are the most highly regarded capers grown?
Some of the most highly regarded capers are grown in the Mediterranean region, particularly on the Italian islands of Pantelleria and Salina. These islands are known for their unique terroir and traditional cultivation methods, which contribute to the exceptional quality and flavor of their capers.
Other regions recognized for producing high-quality capers include Spain, France, and Greece. The specific microclimates, soil composition, and cultivation practices in these areas result in capers with distinct characteristics and flavors that are highly prized by chefs and food enthusiasts around the world.
Can capers be grown at home?
Yes, capers can be grown at home, although it requires patience and a suitable climate. Caper bushes thrive in warm, sunny locations with well-drained soil. They are relatively drought-tolerant but need protection from frost, so if you live in a colder climate, growing them in containers is advisable.
Starting from seeds can be challenging, so it is often easier to propagate capers from cuttings. It takes several years for a caper bush to mature and produce a substantial harvest, but the reward of fresh, homegrown capers can be well worth the effort for dedicated gardeners.
What are some common culinary uses for different types of capers?
Nonpareilles, being the smallest and most delicate, are often used in sauces, dressings, and as a garnish where their subtle flavor and texture can shine without overpowering the dish. They are perfect for dishes where a refined and elegant touch is desired.
Larger capers, like Capotes or Communes, with their bolder flavor, are well-suited for dishes that can stand up to their intensity, such as puttanesca sauce, chicken piccata, or as a component in a more robust tapenade. Their stronger flavor profile makes them a versatile ingredient in dishes needing a piquant kick.
Are there any health benefits associated with consuming capers?
Capers are a good source of antioxidants, particularly rutin and quercetin, which are known for their potential health-promoting properties. These compounds may help protect against cellular damage and inflammation.
Capers also contain vitamins and minerals, including vitamin K, copper, and iron. While they are typically consumed in small quantities, incorporating them into your diet can contribute to overall nutritional intake. However, due to their high sodium content from the preservation process, individuals with sodium-sensitive conditions should consume them in moderation or rinse them thoroughly before use.