Goya
Goya Capers in Brine
What it is
These are small, flower buds from a shrub native to the Mediterranean region. They are preserved in a salty brine, which gives them their characteristic pungent and briny flavor. Goya's capers are typically packed whole, allowing you to use them as is or rinse them depending on your preference. Their intense taste makes them a powerful flavor enhancer in many dishes.
How people cook with it
Capers add a bright, salty punch to a wide range of savory preparations.
- Sauces and dressings
- Fish and chicken dishes
- Pasta and rice dishes
- Salads and antipasti
To use Goya capers, you can drain them from their brine. Some cooks prefer to rinse them under cold water to reduce the saltiness, especially if they are sensitive to strong flavors. Others use them directly from the brine to impart their full briny essence. They are often added towards the end of cooking to preserve their texture and flavor, or they can be chopped and stirred into sauces, marinades, or toppings. Their small size means they distribute their flavor evenly throughout a dish.
How it differs from similar foods
Compared to larger capers, these smaller buds tend to have a more concentrated flavor. The brine they are packed in is crucial; some capers are packed in salt, which can alter the final saltiness and texture. Goya's brine-packed capers offer a consistent and readily usable briny profile.
Who it is for
Home cooks and professional chefs alike use capers to elevate the taste of their meals.
How to keep the rest
After opening the jar, it is best to store any remaining capers in their original brine in an airtight container in the refrigerator. This will help maintain their flavor and prevent them from drying out. They can typically be kept this way for several weeks.