Capers: Bright, Briny Pops of Flavor

Capers are the **unopened flower buds** of the caper bush (*Capparis spinosa*), typically cured in **salt** or **vinegar brine**. They deliver a burst of tangy, lemony, savory flavor in small doses. Note: **caperberries** are the larger fruit with seeds—used similarly but milder.

Per 1 Tbsp (~9 g), **drained**: **~2–5 kcal**, **<1 g carbs**, **minimal fat/protein**. They’re notable for **sodium** (often **~200–350 mg** per Tbsp depending on brand) and contain small amounts of **polyphenols** (e.g., rutin, quercetin).

- **Flavor amplifier:** Adds brightness and umami with **very few calories**. - **Lower added salt overall:** Because they’re potent, you can season less elsewhere. - **Polyphenols** provide modest antioxidant support.

- **High sodium:** Rinse and/or soak briefly to reduce saltiness. - **Vinegar sharpness:** May aggravate reflux in some. - **Allergy/sensitivity:** Rare, but possible to caper or mustard family plants.

- **Sauces:** piccata, puttanesca, tartar, salsa verde. - **Dressings & spreads:** whisk into vinaigrettes; blitz into **tapenade**. - **Seafood & poultry:** finish roasted fish or chicken; spoon over **roasted vegetables** and potatoes. - **Pairings:** lemon, parsley, dill, garlic, olives, tomatoes, butter.

For best texture, **add capers at the end** of cooking. If packed in salt, **rinse, soak 10 min**, then pat dry before use.