The Caper Caper

Having used capers on the pizza we had last night and considering that I am planning on making a Pork Piccata tonight, so stay tuned, I decided to devote a blog to this little tart gem!

Years ago, I had heard that capers actually came from the Nasturtium plant, and having grown these in the Bay Area, I could see the resemblance of the flower bud on the Nasturtium to the capers I buy in the grocery store.  What I discovered is that while “capers” can be made from the Nasturtium they actually come from a plant called Capparis spinosa or the caper bush.

The Caper Bush - Photo by Eugene Zelenko

The bush is typically grown in the Mediterranean Basin, which is the same region where olive trees are grown.  They area has mild, wet winters and hot summers.  The plant requires the extreme summer heat to produce an abundance of flower buds, the part of the plant that is cultivated, in order for growers to profit from growing this plant.  Harvesting these little gems is very labor intensive as the buds need to be picked when the flowers reach a certain size.  After the flower bud is harvested it is then sun-dried.  Then they are placed in a vinegar brine to pickle them, which brings out the tart, tangy flavors.

Up close with Capers

When using capers in the kitchen, it is recommended that you rinse them before using due to the high salt content. They can be used in salads, on pizza, meat dishes, or use them as a garnish to a martini instead of the typical olive. I was surprised to discover that capers are used in tartar sauce! The leaves of the plant are also used in salads and fish dishes.

I hope that you enjoy these little gems as much as I do!

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