Grocery
Salt-Cured Capers
What it is
These are the unopened flower buds of the caper bush, preserved in salt. The salt curing process draws out moisture and concentrates their flavor. They are small, round, and typically green or greenish-brown in appearance. The salt acts as a preservative and also contributes to their distinct taste profile. They are a staple in many Mediterranean cuisines.
How people cook with it
Capers add a briny, pungent note to a variety of dishes. They are often used as a finishing element or incorporated into sauces and dressings.
- Garnish for fish dishes
- Flavoring for pasta sauces
- Added to potato salads
- Inclusion in tapenades
Before using salt-cured capers, it is important to rinse them thoroughly under cold water. This step removes excess salt and prevents the dish from becoming too salty. Once rinsed, they can be chopped or left whole. They are frequently added towards the end of cooking to retain their bright flavor and texture. They can also be used raw in cold preparations like dressings or as a topping for appetizers.
How it differs from similar foods
Salt-cured capers are distinct from brined capers. Brined capers are preserved in vinegar or brine, which can impart a tangier, more acidic flavor. Salt-cured capers offer a more intense, pure caper taste with a less acidic profile, relying solely on the salt for preservation and flavor concentration.
Who it is for
Home cooks and professional chefs who appreciate bold, savory flavors will find these capers useful.
How to keep the rest
After opening, store any unused salt-cured capers in an airtight container in the refrigerator. Ensure they are kept moist, perhaps by adding a small amount of water or brine to the container, to maintain their texture and prevent them from drying out. They can be stored this way for several weeks.