Piquant and crunchy, the caper adds a punch of flavor to many savory dishes. Native to the Mediterranean, the caper features prominently in the cuisines of countries like Greece, Morocco, and of course, Spain. The flower bud of the thorny bush is what we know as capers. If allowed to bloom and produce fruit, they are then called caperberries and are brined and pickled in much the same way offering a crunchier alternative to the petite buds.
You can perk up almost any dish with a generous handful of capers. Their zesty, salty profile adds savory complexity to recipes. Especially complementary when added to fish, garnish pizzas, salads, or pasta, whisk into vinaigrettes, aiolis, tapenades, and remoulade, and start enjoying all the delicious qualities of these sensational flower buds now!