Capers: Product Knowledge

Capers are not often on the table, but they are the defining ingredient for certain dishes. We explain what capers are, where they grow, what form they come in and how to use them in the kitchen.

Interesting facts about capers

What are capers anyway? Capers are the closed flower buds of the caper bush, which grows mainly in the Mediterranean region. The harvest takes place in the spring, with the buds being collected by hand from the caper plant. This is followed by drying overnight, the so-called withering process, during which the liquid content of the capers decreases significantly. By soaking them in oil, vinegar or salt, the capers develop the taste that is very typical of the food: spicy-sour to hot. By the way, fresh capers are inedible, they taste very bitter. If the buds remain on the bush, whole fruits are formed: the much larger caper apples. They are also available inlaid.

Purchasing and storage

Capers in oil or vinegar are offered all year round. When buying, make sure that the buds are still completely closed, the color should resemble that of green olives. Small capers taste fine and aromatic, larger ones strong. The consistency is always firm. Always close opened jars tightly and make sure that the flower buds are covered with liquid. They can be stored in the fridge for several weeks.

Kitchen tips for capers

A typical caper recipe in this country are Königsberger Klopse: fine veal dumplings with caper sauce. As with many dishes, the buds are used like a spice for this dish. As such, it is used in numerous Mediterranean dishes, such as the Italian appetizer vitello tonnato and green tapenade, a flavorful olive paste that is enjoyed as a spread or dip. By the way, for vitello tonnato you fry the capers: in this crispy form they are also a delicious snack or a perfect topping for salad. Another delicious recipe is a caper cream with tuna, which enter into an extremely harmonious taste partnership here.