Category: Condiments
🤔 What Are Capers?
Capers are the small, unopened flower buds of the caper bush, which are pickled in a salt brine or cured in salt. They are a staple in Mediterranean cuisine, prized for their intensely savory, briny, and tangy flavor that adds a pungent burst to sauces, salads, and fish dishes.
Quick Reference Card
| Condition | Ideal Storage | Duration |
|---|---|---|
| Unopened Jar | Pantry | 2-3 Years (or “Best By” Date) |
| Opened Jar | Refrigerator | Up to 1 Year |
| Frozen | Not Recommended | Not Applicable |
The Triple-S Method
Master the three essential steps for food success:
🛒 SHOP SMART: Selection Guide
- Choose a size: smaller capers (non-pareil) are more delicate, larger ones are more acidic.
- Ensure the jar’s safety seal is intact and not bulging.
- Choose between brine-packed (more common) and salt-packed (more intense flavor).
Appearance
The capers should be a deep, olive-green color and look firm. The brine they are packed in should be clear, not cloudy.
Smell
They should have a sharp, tangy, and pickled aroma. There should be no fermented or foul smells.
Texture
Good capers have a firm, poppy texture when you bite into them. They should not be soft or mushy.
Common Varieties / Types
Capers are sold based on their size and packing medium.
- Non-pareil: The smallest and most prized capers (under 7mm), with a delicate texture and concentrated flavor.
- Surfines: Slightly larger than non-pareils (7-8mm) and are also a very high-quality choice.
- Brine-Packed: The most common type, preserved in a solution of salt and vinegar. They should be rinsed before use to control their saltiness.
- Salt-Packed: Cured in coarse sea salt, which many chefs believe preserves a better, more intense flavor and firmer texture. They must be thoroughly rinsed before use.
📅 Seasonal Buying Guide
North America (USA/Canada)
Capers are an imported, preserved product available year-round with no seasonal variation in quality or price.
They are a staple in the pickle and condiment aisle of most supermarkets.
Europe
A staple of Mediterranean cuisine, they are available everywhere, year-round. High-quality capers from regions like Pantelleria, Italy, are highly sought after.
No seasonal impact on availability.
Australia/New Zealand
Available year-round in all supermarkets and delis.
Quality is stable and not seasonal.
Tropical/Subtropical Regions
Available year-round as an imported good. An opened jar must be kept refrigerated.
The product is not seasonal.
❄ STORE FRESH: Storage Guide
- Unopened jar: Cool, dark pantry for 2-3 years.
- Opened jar: Refrigerator for up to 1 year.
- Best practice: Ensure capers remain submerged in their brine.
Storage Method Details
Pantry Storage (Unopened): An unopened jar of capers is shelf-stable and can be stored in a cool, dark pantry for several years.
Refrigerator Storage (Opened): Once opened, a jar of capers must be stored in the refrigerator. The most important rule is to ensure the capers remain completely submerged in their brine, as this is what preserves them. If the brine gets low, you can top it off with a simple solution of salt and water.
Capers are preserved through a combination of high salinity (salt) and low pH (acidity from the pickling brine). This highly acidic and salty environment is inhospitable to bacteria and mold, allowing them to last for a very long time in the refrigerator once opened.
Pest Prevention
Keeping the jar tightly sealed is sufficient to protect capers from contamination.
⚠ STAY SAFE: Food Safety Tips
Understanding Food Safety Rules
Capers are a very safe, preserved food. The main safety issue is contamination. Always use a clean utensil to remove capers from the jar to avoid introducing bacteria. Discard the entire jar if you see any mold or if the brine becomes cloudy and smells foul.
Reheating Methods
Capers are typically not reheated on their own. They are added to dishes like pasta sauces or are sometimes fried.
Date Labels Explained
Capers have a “Best By” date, which the FDA considers a quality marker. Due to being a preserved product, they are safe to eat long past this date if the seal was intact and they have been stored properly after opening.
Allergen Information
- Contains: None of the top 9 allergens.
Allergen Handling & Prevention
Capers are naturally free from all major allergens. They are a safe and flavorful addition for most diets.
⚠ Special Safety Considerations
Capers are very high in sodium due to their curing process. They should be rinsed before use if you are monitoring your salt intake.
🧊 Freezing & Thawing Guide
Freezing Effects & Preparation
Freezing is not a recommended storage method for capers. The freezing process can damage their delicate texture, making them soft and mushy upon thawing.
Proper refrigeration in their brine is the best and only storage method needed.
Recommended Thawing Methods
Not applicable, as freezing is not recommended.
Not Recommended
Do not freeze capers. It will ruin their firm, poppy texture.
📊 Nutritional Information
Average values per 100g (approx. 3.5 oz) portion
- High in: Sodium
- Good source of: Vitamin K
Capers (Canned, Drained)
- Calories: 23 kcal
- Protein: 2.4g
- Fat: 0.9g
- Carbohydrates: 5g
- Fiber: 3.2g
(Per 1 tbsp / 9g serving)
- Calories: 2 kcal
- Sodium: 238 mg (10% DV)
Key Nutrients & Their Benefits
- Sodium: Capers are extremely high in sodium from the salt used to cure them.
- Vitamin K: They are a surprisingly good source of Vitamin K, which is essential for blood clotting and bone health.
- Antioxidants: Capers contain flavonoid compounds like quercetin and rutin, which have antioxidant and anti-inflammatory properties.
Nutritional data is an estimate. Consult with a nutritionist for personalized advice.
🌎 Sustainability & Sourcing
The caper bush is a hardy, drought-tolerant plant that often grows in arid, rocky soil where other crops cannot. This makes it a relatively sustainable and low-impact agricultural product.
Capers are typically packaged in glass jars, which are easily recyclable.
🔄 Substitutions & Alternatives
Finely chopped green olives, especially pimiento-stuffed ones, are the best substitute for capers, providing a similar briny and salty bite. Chopped dill pickles can also work in a pinch.
For a different kind of pungent kick, you could use a small amount of anchovy paste.
🔪 Recommended Tools
A small slotted spoon or a fork is useful for removing capers from the jar without a lot of excess brine. A fine-mesh sieve is good for rinsing them.
💡 Pro Tips
♻ Waste Reduction
Don’t throw away the flavorful brine from the caper jar. You can use a splash of it in place of vinegar in salad dressings, marinades, or to add a tangy kick to a Bloody Mary.
✨ How to Revive It
You can’t revive spoiled capers. However, to enhance their flavor, you can fry them in a little hot olive oil until they “bloom” and become crispy. This makes a fantastic, crunchy garnish for salads, pasta, and fish.
❓ FAQ
A: They are the unripened flower buds of the caper bush (Capparis spinosa). If the buds are allowed to mature, they will flower and then produce a fruit called a caperberry.
A: Yes, an opened jar of capers must be stored in the refrigerator to keep it safe and preserve its quality.
A: Brine-packed capers are preserved in a vinegar-salt solution and have a tangier taste. Salt-packed capers are cured in salt alone, which many chefs believe results in a purer, more intense floral flavor.
A: Yes, it’s a good idea to rinse both brine- and salt-packed capers. This allows you to control the amount of salt and vinegar in your dish. Salt-packed capers must be rinsed thoroughly.
A: As long as they are kept submerged in their brine in the refrigerator, an opened jar of capers can easily last for a year or even longer.
A: They have a very intense and unique flavor that is a combination of lemony, olivey, and salty. They add a bright, pungent, and savory burst to food.
A: Caperberries are the fruit of the caper bush that forms after the flower blooms. They are much larger than capers, have a milder flavor, and are often served as part of an appetizer or in a martini.
A: No, they are a flower bud. They are treated like a vegetable or an herb in cooking.
A: Chopped green olives are the best substitute for capers. While they have a different flavor, they provide a similar briny, salty punch to a dish.
A: First, rinse and thoroughly pat the capers completely dry with a paper towel. Heat a small amount of olive oil in a skillet and fry them for a minute or two, until they open up like a flower and become crispy.