What are capers and why are they so popular in cooking?

Capers <TAG1> are small but extremely aromatic "pearls" of the culinary world that have been adding an exquisite accent to dishes around the world for centuries. Their unique, slightly sour and salty taste not only diversifies dishes, but also adds sophistication and a Mediterranean accent to them. But what exactly are capers, where do they come from and how to use them in cooking?

Capers — are unopened buds of bush flowers Capparis spinosa (spiny capercaillie), which grows in Mediterranean regions, the Middle East, North Africa and even some regions of Asia. These small buds are collected by hand even before they have time to open, because it is in this state that they retain the most taste and aroma.

After collection, capers are not used raw. They are salted or marinated in vinegar, salt or brine, which adds to their characteristic taste. It is important to note that capers — are not fruits, as some mistakenly believe, namely flower buds. Interestingly, caper fruits are also edible and are often used in other recipes, but this is another story.

The capers' taste can be described as savory, brackish-sour, with a slight bitterness and a bright "herbaceous" hue. This rich flavor profile makes them the perfect complement to dishes that require a bright accent. They do not dominate, but add depth and balance, especially when combined with olive oil, citrus fruits or protein products such as meat or fish.

In the culinary blog @HomeCookingIsSimple capers are mentioned in several dishes. In particular, they have become one of the key ingredients in beef Carpaccio, where their salty flavor perfectly emphasizes the tenderness of thinly sliced raw meat and the citrus acidity of lemon juice. They are also used to prepare beef tartare — here they are harmoniously combined with anchovies and spicy oil with red pepper, creating a unique taste balance.

Another example of — salmon tartare, in which capers perfectly complement the texture of the fish, adding a refreshing piquancy to it. Capers are often used specifically in raw fish or meat dishes, as they "revive" the dish thanks to their sour touch.

Capers come in different sizes —, from small, a few millimeters in diameter, to larger (so-called "capers"). Small capers, which often have a more intense taste, are considered the most expensive and valuable.When choosing capers, pay attention to the packaging: the buds should be completely covered with brine or oil, and their color — should be rich green or olive. At home, capers are best stored in the refrigerator so that they retain their taste properties longer.

If you don't have capers, they can be replaced with olives (especially finely chopped green varieties) or even pickles. However, it should be remembered that these ingredients will not be able to completely repeat their unique taste.

Capers are a staple of many Mediterranean dishes. They are added to sauces, salads (Greek or nisoise), pasta (putanesca paste), and are also used as a pizza filling. Their flavors are perfectly matched with seafood, white meat and even some types of cheese.

In addition to gastronomic value, capers also have useful properties. They are rich in antioxidants, vitamins (especially vitamin K) and minerals. Due to their low calorie content and high nutrient concentration, they can be a useful addition to a healthy diet.Capers — is an ingredient that can make any dish exquisite and balanced. They add a spicy character, easily integrate into various recipes and become a real highlight of Mediterranean cuisine. If you haven't tried cooking with capers yet, be sure to try them in carpaccio, tartare or just add — to the salad and discover this unique product!