Capers

Capers are pickled buds adding a tangy, salty twist to dishes.

Flavor

How to use it

Tart Garnish. Sprinkle capers on dishes for briny sharpness that balances rich sauces.

Cooking with Meats. Add capers to braised meats near the end to brighten heavy flavors with acidity.

Common mistakes

• Rinsing brine away reduces flavor.
• Overuse can overwhelm delicate dishes.

What goes with capers

• Lemon. Lemon's acidity brightens the briny sharpness of capers.
• Anchovy. Salty, savory anchovy and briny, pungent capers are the backbone of puttanesca.
• Salmon. Capers' briny tang adds contrast to rich salmon.
• Parsley. Parsley's fresh notes lighten capers' salty punch.
• Cauliflower. Briny, pungent capers cut through cauliflower's mild, sweet flavor, as in roasted Sicilian-style dishes.
• Mayonnaise. Capers' tang cuts mayonnaise's richness, as in tartar sauce.
• Olive. Capers and olives share a salty, briny punch in tapenade and sauces.
• Preserved Lemon. Capers and preserved lemon add salty, briny punch to fish and chicken.

Try tonight

• Use in a lemon-caper sauce for fish.
• Sprinkle over smoked salmon.
• Add to pasta for tangy contrast.

Storage

Store in brine in the refrigerator after opening.