What Are Capers, Anyways?
For us, capers are a no-brainer on lox sandwiches, in pasta dishes, and stirred into salad dressings. They're a little sweet, a lot salty, and packed with flavor. But what are capers, anyways? And what makes them so delicious?
Well, capers are actually little flower buds. Flowers! Cool! (Caper berries are also a thing, too.) They come from a plant called a Finders Rose (or Caper Bush, for the less creative). Capers are extremely bitter when eaten right off the bush, so way back when, some genius decided to pickle them. And we’re glad they did, because that salty brine, and a bit of time, mellows that bitterness right out.
And that’s why we love them so much. That brine essentially turns them into little flavor bombs, concentrated doses of salt and acid that can take ho-hum dishes to new heights. The flavor that capers deliver isn't unlike a sprinkle of salt and a hit of lemon juice—two things we like to add to almost every dish—but with the added benefit of a little funky, vegetal tang.
campanelle-with-eggs-and-capers
Danny KimYou’ll catch capers hanging out in Mediterranean and Southern Italian cuisine most often, fried with some garlicky pasta or served in a feta salad, but they’re great in more universal dishes too. Scrambled eggs are fantastic with a hit of flavor from capers. Capers absolutely kill on a cheese plate, and they fit right in sprinkled over some roasted vegetables.
Think of capers as an easy way to add bright, salty, acid to just about any savory dish that you could add a pickle or lemon juice to. Rice bowl? Yeah. Grilled fish? You betcha. A simple tomato sauce? Hell yes. If you're a caper-hater (we know you're out there!) we just want you to trust us. Embrace the caper. Buy a jar. Sprinkle some on your food. Think of them as (legal!) steroids for your dinner. Or your bagel, depending on the time of day.
