Roland
Roland Premium Capers Nonpareilles
What it is
These are tiny, immature flower buds from a shrub that grows in Mediterranean regions. They are pickled in brine, typically with salt and vinegar, which preserves them and gives them a distinct tangy, slightly salty, and floral flavor. The "Nonpareilles" designation indicates they are the smallest size available, making them delicate and easy to incorporate into various dishes without overpowering other ingredients.
How people cook with it
Capers add a bright, zesty note to many savory preparations. They are a versatile ingredient that can be used whole, chopped, or even rinsed to reduce their saltiness.
- Sprinkled over pasta dishes
- Mixed into tuna salad
- Garnishing roasted meats
- Adding to vinaigrettes
Before using, you can rinse the capers under cold water to remove excess salt if desired. For a more subtle flavor, a quick soak in fresh water can also help. They are often added towards the end of cooking to retain their texture and bright flavor. Chop them finely for sauces or dressings, or use them whole as a garnish. Their unique taste complements both rich and light dishes, providing a pleasant counterpoint to fats and a lift to acidic components.
How it differs from similar foods
Nonpareilles capers are the smallest and most delicate variety. Larger capers, like surfines or capucines, have a more pronounced flavor and a slightly firmer texture. The small size of nonpareilles allows them to distribute their flavor more evenly and blend seamlessly into sauces and salads.
Who it is for
Home cooks and professional chefs who appreciate adding a nuanced, briny flavor to their culinary creations.
How to keep the rest
After opening, store the 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. Properly stored, they can last for several weeks.