Cooking School - Capers

Written by Rosemary Mantini | 11 May 2009

Capers are the buds of the caper plant that grow throughout Italy and France. Picked when they’re pea-sized, they can actually grow to the size of an olive. If you’ve ever wondered why that small jar of capers is so expensive, it’s because the plants still grow wild, so the berries have to be harvested by hand. It’s a very labour-intensive task despite the fact that it’s done in the warm, dry Mediterranean sun.

The island of Pantelleria off the coast of Sicily is recognized as producing capers of the best quality and flavour. Capers have a strong flavour that’s often described as sharp, salty and pungent. Baked or grilled fish is a great way to feature capers.

Capers can be purchased packed in vinegar-based brine or in sea salt. Although the latter is often considered to be the best way to buy capers, it’s actually more difficult to find. Regardless of how they’re packed, they will need to be rinsed before they’re used in order to eliminate the excessive flavour of brine or salt.

Salmon with Capers