Roland, American Roland Food Corp. · 15 g
Roland Wild Caperberries
What it is
These are the unopened flower buds of the caper bush, harvested from the wild. They are preserved in brine, which gives them a distinct salty and slightly tangy flavor. Unlike capers, which are the pickled buds themselves, caperberries are the fruit of the plant. They are larger and have a different texture.
How people cook with it
Caperberries add a bright, briny pop to many dishes. They are often used as a garnish or an ingredient to enhance savory flavors.
- Garnish for seafood
- Addition to salads
- Component in dips
- Flavoring for charcuterie boards
To use wild caperberries, drain them from their brine. They can be served whole as a garnish, or chopped and mixed into sauces, dressings, or dips. Their unique texture and flavor make them a versatile ingredient. They are particularly good when paired with rich or fatty foods, as their acidity cuts through the richness. Consider adding them to pasta dishes or as a topping for bruschetta.
How it differs from similar foods
Caperberries are the fruit of the caper plant, while capers are the pickled flower buds. Caperberries are typically larger, have a firmer texture, and a slightly different flavor profile, often described as more delicate with a subtle sweetness alongside the brine.
Who it is for
Home cooks and professional chefs seeking to add a unique briny element to their culinary creations.
How to keep the rest
After opening, store any remaining wild caperberries in their original brine in a sealed container in the refrigerator. Ensure they remain submerged in the brine to maintain their quality and flavor. They will typically keep for several weeks when stored properly.