What Are Capers, and How Do You Cook with Them?

Capers may be small, but they pack a bold punch. Often described as briny, tangy, lemony, and slightly floral, capers are one of those ingredients that can instantly transform a dish from ordinary to memorable. You’ll find them scattered across Mediterranean cuisine, stirred into sauces, sprinkled over fish, or folded into pasta—but many home cooks still wonder: What exactly are capers, and how do you use them correctly?

This article takes a deep dive into capers: what they are, where they come from, how they’re processed, the different types available, their flavor profile, nutritional value, and—most importantly—how to cook with them confidently. Whether you’re new to capers or looking to expand how you use them, this guide will give you everything you need.

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What Are Capers?

Capers are the unopened flower buds of the caper bush (Capparis spinosa), a hardy, low-growing perennial plant native to the Mediterranean region and parts of Asia. Rather than being eaten fresh, capers are picked by hand and preserved—usually in salt or brine—which is what gives them their distinctive sharp, salty flavor.

If left unpicked, the buds bloom into delicate white or pink flowers with long purple stamens. These flowers eventually develop into caper berries, which are larger than capers and also edible, though less commonly used.

A Brief History of Capers

Capers have been consumed for thousands of years. Evidence of their use appears in ancient Greek and Roman texts, where they were valued both as a food and for medicinal purposes. They were believed to aid digestion and reduce inflammation.

Because the caper plant thrives in hot, dry climates and rocky soil, it became a staple ingredient throughout Italy, Greece, Spain, North Africa, and the Middle East. Today, capers are grown commercially in Mediterranean countries, particularly Italy (especially Sicily), Morocco, Spain, and Turkey.

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What Do Capers Taste Like?

Capers have a bright, assertive flavor that’s often described as:

• Salty

• Briny

• Tangy

• Slightly bitter

• Lemony or floral

Fresh caper buds have very little flavor. Their signature taste develops during the curing process, when natural compounds called glucosinolates break down and create pungent, mustard-like notes.

Because of their strong flavor, capers are rarely eaten alone. Instead, they’re used as a seasoning ingredient, much like olives, anchovies, or pickles.

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How Capers Are Processed

Once harvested, capers must be preserved almost immediately. They are never sold fresh because raw caper buds are bland and unpleasantly bitter.

There are two main preservation methods:

1. Salt-Packed Capers

Salt-packed capers are layered with coarse salt, which draws out moisture and intensifies flavor.

Characteristics:

• More complex, nuanced taste

• Firmer texture

• Less watery than brined capers

• Often preferred by chefs

Note: These must be rinsed thoroughly before use.

2. Brine-Packed Capers

Brine-packed capers are stored in vinegar, water, and salt.

Characteristics:

• Milder flavor

• Softer texture

• Convenient and widely available

• Ready to use (though sometimes still rinsed)

Both types are excellent, but they behave slightly differently in cooking.

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Types of Capers (By Size)

Capers are graded by size, and smaller capers are generally more prized because they’re more tender and aromatic.

Common Caper Sizes

• Nonpareil (≤7 mm) – The smallest and most delicate; considered the best quality

• Surfines (7–8 mm)

• Capucines (8–9 mm)

• Capotes (9–11 mm)

• Grusas (11–13 mm) – Larger, stronger, less subtle

For most recipes, nonpareil or surfines are ideal.

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What Are Caperberries?

Caperberries are the fully grown fruit of the caper plant, harvested after the flower blooms. They’re much larger than capers and usually preserved in brine with their stems attached.

Flavor & Uses:

• Milder and less sharp than capers

• More herbal and vegetal

• Often served whole as antipasti or cocktail garnishes

They’re great for snacking, charcuterie boards, or serving alongside olives.

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Nutritional Value of Capers

Capers are typically used in small amounts, but they still offer some nutritional benefits.

Nutritional Highlights

• Low in calories

• High in antioxidants (especially quercetin and rutin)

• Contain small amounts of fiber

• Provide vitamin K, iron, and copper

Because they’re high in sodium, capers should be used in moderation, especially for those watching salt intake.

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How to Prepare Capers Before Cooking

Proper preparation makes a big difference in how capers taste in a dish.

Rinsing Capers

• Salt-packed capers: Always rinse well under cold water to remove excess salt. Some cooks soak them for 5–10 minutes.

• Brined capers: Rinsing is optional, depending on how salty you want the dish.

Chopping vs. Whole

• Use whole capers when you want bursts of flavor.

• Chop or mince capers when you want them to blend into sauces or dressings.

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How to Cook with Capers

Capers are incredibly versatile and appear in a wide range of cuisines. Below are the most common and effective ways to use them.

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1. Capers in Sauces

Capers shine in sauces because their acidity balances fat and richness.

Classic Caper Sauces

• Piccata sauce (lemon, butter, capers)

• Putanesca (tomatoes, olives, anchovies, capers)

• Gribiche (French cold egg-based sauce)

• Tartar sauce

Tip: Add capers toward the end of cooking to preserve their brightness.

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2. Cooking Capers with Fish and Seafood

Capers pair exceptionally well with seafood, especially mild or oily fish.

Popular Pairings

• Salmon with lemon-caper butter

• Cod or halibut piccata

• Tuna carpaccio with capers and olive oil

• Smoked salmon with capers and red onion

Their briny flavor complements the natural sweetness of fish.

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3. Capers with Meat and Poultry

Capers cut through richness and add complexity to meats.

Common Uses

• Chicken piccata

• Veal piccata

• Lamb with caper and herb sauce

• Beef carpaccio

They work particularly well with lemon, garlic, white wine, and herbs.

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4. Using Capers in Pasta Dishes

Capers are a staple in Italian pasta recipes.

Pasta Ideas

• Spaghetti alla puttanesca

• Lemon-caper pasta with olive oil

• Pasta with tuna, capers, and tomatoes

• Creamy pasta with capers and parsley

They add contrast and keep pasta dishes from tasting flat.

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5. Capers in Salads and Dressings

Chopped capers can replace or supplement salt in salads.

How to Use Them

• Whisk into vinaigrettes

• Add to potato salad or egg salad

• Sprinkle over tomato or cucumber salads

• Mix into grain salads (farro, quinoa)

They provide acidity and texture without overpowering fresh ingredients.

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6. Frying or Crisping Capers

One of the most delicious ways to use capers is to fry them until crispy.

How to Fry Capers

1. Rinse and dry thoroughly

2. Heat olive oil in a pan

3. Fry capers until they bloom and turn crispy

4. Drain on paper towels

Uses for Crispy Capers

• Garnish roasted vegetables

• Top salads or soups

• Sprinkle over fish or steak

• Use as a crunchy topping for hummus

Crispy capers add texture and a nutty flavor.

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7. Capers in Vegetarian and Vegan Cooking

Capers are excellent for adding umami to plant-based dishes.

Vegetarian Uses

• Roasted cauliflower with capers and lemon

• Eggplant dishes

• Mushroom sauces

• Vegan “tuna” salads

They’re often used as an anchovy substitute in vegan recipes.

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Substitutes for Capers

If you don’t have capers, you can use:

• Chopped green olives

• Chopped cornichons or gherkins

• Pickled nasturtium seeds (sometimes called “poor man’s capers”)

• A mix of lemon zest and olives

These won’t be identical but can provide similar salty-acidic notes.

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Common Mistakes When Cooking with Capers

• Using too many: Capers are strong; a little goes a long way.

• Not rinsing salt-packed capers: This can make dishes overly salty.

• Overcooking: Prolonged heat dulls their flavor.

• Ignoring balance: Capers need fat or sweetness to shine.

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How to Store Capers

• Keep unopened jars in a cool pantry.

• Once opened, refrigerate.

• Ensure capers stay submerged in brine or covered in salt.

Properly stored, capers can last months or even years.

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Why Capers Deserve a Place in Your Kitchen

Capers are one of those ingredients that reward curiosity. They’re inexpensive, shelf-stable, and capable of elevating simple dishes with minimal effort. With just a spoonful, you can add brightness, complexity, and depth that might otherwise require multiple ingredients.

Whether you’re making a quick weeknight pasta, dressing up grilled fish, or experimenting with Mediterranean flavors, capers are a powerful tool worth mastering.