Capers are a staple ingredient in many Mediterranean dishes. These small, immature preserved flower buds not only add a salty and tangy flavour but also a beautiful texture to a variety of recipes.
Many cookbooks feature capers as either part of recipes or as a garnish that provides a last-minute burst of flavour.
However, what many people don't realize is there are different types of capers, caperberries, and even caper leaves, each with different and unique uses in cooking.
Here in this quick guide to capers, you can find some of the most popular and the ones I love using the most.
Lilliput Capers: Lilliput capers are the most prized type of capers due to their small size. They are usually paired with salt, which further helps to enhance their taste. They are most commonly used in sauces such as tartar sauce and gremolata. Lilliput capers also add an excellent flavour profile to vegetable dishes, dressings, salads, and seafood.
Surfines Capers: Surfines capers are a little larger than Nonpareil capers (medium size), making them the second choice. They also have an equal stem and bud proportion. These capers can be sprinkled on Pizza, used in a sauce or as topping on steaks.
Capucines Capers: These capers are the most common capers sold in Italy. They are salty, containing a powerful taste compared to the brine type. It pairs well with buffalo mozzarella.
COOKING TIP: If you purchase capers in salt, soak them in cold water, rinse and chop them finely to use in recipes.
pic: the artisan food company
Caperberries: These are the bigger, rounder version of the capers. They come from the same plant and have a milder, but still distinctive flavour from capers. They are usually packed in briny water or vinegar and work well as an addition to salads, and antipasti platters, and also make a great garnish for cocktails.
pic: amj procuce
Caper Leaves: Caper leaves are a lesser-known part of the plant but they were used heavily in Roman cooking for millennia. They are the heart-shaped leaves of the caper bush that have been pickled in brine or vinegar. They have a pickled and tangy taste similar to flower buds and work well with fish dishes or olive oil-based dressings. They can also be used for veggie sides, especially for those dishes that need a little zing.
In conclusion, the different types of capers, caperberries, and caper leaves offer a variety of flavours and injections to your dishes. Experimenting with different types and uses are excellent ways to elevate and enhance your home cooking. It is important to note that using capers appropriately according to the recipe always guarantees great results.
