Laurel Hill
Organic Capers in Brine
What it is
These are the unopened flower buds of the caper bush, preserved in a salty brine. They are small, round, and green. The brining process gives them a distinct tangy and slightly floral flavor. The organic certification means they were grown without synthetic pesticides or fertilizers. They are a common ingredient in many Mediterranean cuisines.
How people cook with it
Capers add a bright, piquant note to a variety of dishes. They are often used whole or chopped.
- Sprinkled on pasta dishes
- Mixed into tuna salad
- Added to sauces
- Garnishing fish
Before using, it is common practice to rinse capers under cold water to remove some of the briny saltiness. This step helps to temper their intense flavor, allowing other ingredients to shine. They can be added directly to hot dishes towards the end of cooking or incorporated into cold preparations like dressings and dips. Some cooks prefer to chop them finely for a more dispersed flavor, while others leave them whole for a visual and textural element.
How it differs from similar foods
Compared to pickled capers, brined capers typically have a cleaner, more pronounced salty and floral taste. The brine solution is usually just salt and water, whereas pickling might involve vinegar, which can impart a sharper acidity and alter the caper's texture.
Who it is for
Home cooks and professional chefs seeking to add a burst of flavor to their meals.
How to keep the rest
After opening, store any unused capers in their original brine in an airtight container in the refrigerator. Ensure the capers remain submerged in the brine to maintain their quality and prevent them from drying out. They can be kept this way for several weeks.