Capers have been used in Mediterranean cooking for hundreds of years. The flower buds of the Capparis spinosa or Caper Bush are the most commonly used form of capers, usually preserved in jars. The fruit from the Caper bush, called caper berries are also used but they’re not as common as the flower buds, which are simply called capers. The leaves can also be used in salads but they’re rarely ever sold in stores.
The Caper bush is native to the Mediterranean region, but they’re also native to areas in Asia, Pacific Islands and Australia. It’s a perennial plant and is easily grown in warmer climates. After the flower buds are sun dried they’re put into a liquid preservative, usually brine or vinegar. They develop a tangy taste that adds zing to salads and many meat dishes.
Even if you have never heard of capers you have probably eaten them before as they’re an almost essential ingredient in Tartare Sauce. I’m not a great lover of Capers but I would never make tartare sauce without them! I have heard people say they taste similar to olives but I disagree as I cant put an olive anywhere near my mouth but capers are fine, just a little zingy! 😉
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