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Kitchen Dictionary: caper


Dark green buds which are sun-dried and then packed in a vinegar brine. Capers range in size from tiny nonpareils from France, favored for their delicate texture and more pronounced taste to larger sizes, which are stronger in flavor and less aromatic. You can purchase stemmed caper berries, the size of a cocktail olive, from Spain. The pungent flavor of capers lends piquancy to many sauces and condiments; and they are also used as a garnish for meat and vegetables.

plural: capers


Season: available year-round

How to select: Found with pickles, olives and other condiments. Look for bottles with little or no sediment. Capers are generally packed in brine, but can also be found salted and sold in bulk.

How to store: Refrigerate after opening.

How to prepare: Rinse before using to remove excess salt.

Matches well with: fish, onions, tomatoes

More Caper Recipes
Popular Caper Recipes
Baked Salmon With Caper Sauce
Mahi Mahi in Caper Garlic Cream Sauce
Fish With Lemon, Butter, Caper Sauce

Nutrition Facts

Calculated for 1 tbsp, drained
Amount Per Serving %DV
Calories 1
Calories from Fat 0 (33%)
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 254mg 10%
Potassium 3mg 0%
Total Carbohydrate 0.4g 0%
Dietary Fiber 0.3g 1%
Sugars 0.3g
Protein 0.2g 0%

How is this calculated?