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More Capers: capers with many things June 19, 2009 View profile
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Food: Capers edit
![New Jar of Capers 02.18.09 [49]](http://dyn.foodista.com/content/images/02f426c0a74cd3a79e981099c4fe3995f6203e29_32x32c.jpg "New Jar of Capers 02.18.09 [49]"){kind=small}
Created by: Anonymous
Edited by: Barnaby Dorfman, Colin M. Saunders, Carrie Barr, mrsound, Sheri, Iris Naseth, Latesha Carter, Davaielle de Laforët
Tags: French, Greek, Indian, Italian, Mediterranean, Spice
Other Names:Caperi, கரியல், Câpre, कचरा, कब्र, Kabra, करेर, צלף קוצני, ముముదాటు, Karer, Capparis Spinosa L., మరాఠీ మొగ్గు, Tapana,...
Translations: 卡珀斯 (Chinese), يثب (Arabic), Alcaparras (Portuguese), Câpres (French), Alcaparras (Spanish) All Translations
Substitutes: Green Olives, Caper Berries, Chopped Pickles
edit About Capers
The caper is the edible, immature bud and fruit of a spiny shrub, indigenous to the Mediterranean. Usage of the caper dates back thousands of years.
Capers are classified into six groups, based on size, with the smallest considered the most sought-after: "Non-pareil." The other sizes are surfines, caucines, capotes, fines, and grusas.
Capers are typically sold in jars pickled in salt and vinegar and have a similar flavor profile to a green olive. Some capers are only cured and stored in salt. They are a common ingredient in Italian and Sicilian cooking.
They taste spicy, salty, and sour (due to the pickling) and are described as pungent. They are used in pastas, tartar sauce, salads, and lox.
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