ChefPedia™
THE CHEF ENCYCLOPEDIA:
Culinary Herb & Spice Reference Guide
Capers
(Capparis: many varieties)
Family: Capparidaceae
Native to dry rocky areas of Europe and North Africa, Capers come from
a low straggly, slow growing and prickly Mediterranean bush. The unopened
flower buds or young berries are hand-picked at just the right moment
of maturity. For storage Capers are covered with olive oil, salted,
or, most typically, pickled in a salted wine vinegar brine, so they
are generally rinsed before use. They come in several sizes and are
typically relatively expensive as a gourmet product, but can be obtained
in bulk. Their characteristic aromatic pungent flavor is used to advantage
in French mayonnaise-based sauces, vinaigrette, and savory butters.
Capers tend to reduce oiliness in foods, and possess a natural affinity
for garlic and lemon.
| Description |
Culinary
Use |
Preparing
and Storing |
Recipes |
| Cultivation |
History |
Nutritional
Information |
Chefs |
| Suppliers |
Culture |
Medicinal |
Products |
