Wednesday's Helping: Capers

Little buds with flavor

Interested in capers? These small immature buds of a small bush, that is native to the Mediterranean, can add lots of tangy zing to many savory dishes. It’s known scientifically as Capparis spinosa. The word “caper” is a common name for the bush and the bottled product sold in stores.

This plant produces edible buds and fruit that are harvested, dried, and then pickled in a salt/vinegar solution. The curing process brings out the somewhat citrusy and tangy flavors of this valued food item. The best capers are olive green and about the size of a pea when harvested. Capers are distinguished and sold by their size. The smallest and most prized capers, which are called nonpareille, are no larger than 7 millimeters. Most nonpareille capers come from the southern region of France.

Chefs may use this ingredient in many Italian salads, pasta sauces, and pizzas. Look for bottles of capers right next to pickled olives in many major supermarkets. We suggest adding capers to lox and cream cheese on a toasted bagel or a slice of toasted brioche. Health studies have revealed that capers contain antioxidants that can help fight the occurrence of cancer.