A Guide to Buying and Cooking with Capers
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Martha Stewart | 2013-05-17 15:12:39 |  172,018 Views |
What are capers? – Martha Stewart's cooking school
The fir / Theresa Chiechi
Capers are the unripe green flower buds of the caper plant (Capparis spinosa or Capparis inermis). The plant is cultivated in Italy Morocco and Spain as well as in Asia and Australia. It is most commonly associated with Mediterranean cuisine but is eaten worldwide. Pickled or dried capers are prized for the burst of flavor they add to dishes. They add texture and spiciness to a wide variety of recipes including fish dishes pasta stews and sauces.
The caper is a spiny perennial plant native to the Mediterranean and parts of Asia. Its use dates back to 2000 BC where it is mentioned as a food in the Sumerian Epic of Gilgamesh. To transform the unripe bud into a salty ball the size of a green pea it is dried in the sun and then pickled in vinegar pickle or salt. The curing process brings out a tangy lemony flavor similar to green olives.
