Capers
Capers are the tangy, floral buds of the caper bush. Brined or salt-packed, they deliver a quick burst of acidity, salt, and umami that brightens pastas, sauces, salads, grain bowls, and veggie dishes. A small spoonful adds depth and contrast without heavy ingredients.
Nutrition
One tablespoon of capers (~8 g) contains:
✓ Very few calories with concentrated flavor;
✓ Small amounts of vitamins and minerals, plus polyphenols;
✓ Notable sodium from brining or salt-curing — use sparingly and adjust added salt elsewhere.
Capers are a seasoning ingredient rather than a main vegetable, so a little goes a long way.
Health Benefits
Capers provide antioxidant compounds and bright acidity that can reduce the need for extra salt or sugar in recipes by boosting overall flavor. Used thoughtfully, they help build satisfying, vegetable-forward meals with minimal effort.
Types of Capers
Brined capers: Classic and ready to use. Tangy, juicy, and consistent. Most common in supermarkets.
Salt-packed capers: Drier, more concentrated flavor. Need rinsing and a brief soak to remove excess salt.
Size notes: Smaller capers (often labeled nonpareil) are more delicate and prized for garnishes. Larger ones are bolder and great chopped into sauces.
Caperberries: The fruit of the plant, larger with seeds. Milder, used like olives for antipasti and salads.
How to Prepare
- Rinse briefly under cold water. If salt-packed, soak 5–10 minutes, then drain and pat dry.
- Use whole for pops of flavor or chop finely to distribute evenly in dressings, relishes, and sauces.
- Add near the end of cooking to keep their brightness, or sizzle briefly in oil to mellow and perfume the dish.
Flavor Pairings
Excellent with tomatoes, lemon, garlic, mustard, herbs, olives, chili flakes, roasted vegetables, and creamy elements like tahini or plant yogurt. Capers cut richness and lift mellow flavors.
Storage
Unopened jars: Store in a cool, dark cupboard until the best-by date.
Opened brined capers: Keep submerged in their brine, tightly sealed in the fridge. Use a clean utensil each time.
Salt-packed capers: Keep in an airtight jar in a cool place or the fridge. Rinse only what you need.
Can You Freeze Capers?
Not necessary. If you do freeze, portion and freeze flat. They thaw quickly and are best used in cooked dishes after freezing.
What Do We Use?
At DAREBEETS, we typically use brined capers for speed and consistency. We rinse, chop if needed, and add them at the end of cooking or fold into dressings and relishes for a clean, bright finish.
