Capers: Briny Bursts of Flavor

Capers are the pickled flower buds of *Capparis spinosa*. Usually packed in brine or vinegar, they deliver a sharp, citrusy, savory kick and are classic in dishes like **chicken piccata** and **puttanesca**.

Per tablespoon (~9 g, drained): **~2–5 kcal**, **<1 g carbs**, **~150–250 mg sodium** depending on brand. Naturally contain **polyphenols** like rutin and quercetin; trace vitamins/minerals.

- **Big flavor, tiny calories:** Helps season foods without adding fat or sugar. - **Antioxidants:** Plant polyphenols support overall oxidative balance. - **Salt-savvy cooking:** Their briny punch can reduce the need for added salt when used strategically.

- **High sodium:** Rinse and drain to lower salt. - **Vinegar/brine sensitivities:** May not suit those sensitive to histamine or sulfites. - **Intense flavor:** Overuse can dominate delicate dishes.

- Rinse, pat dry, then add near the end of cooking to keep aroma bright. - Fold into **tuna salads**, **egg salads**, or **cream sauces**. - Pair with lemon, parsley, garlic and olive oil for seafood and vegetables. - Try **caperberries** (the fruit) as a garnish—milder, with a pleasant crunch.

Chop capers with parsley and lemon zest for a quick **gremolata**; store unopened jars cool and dark, and refrigerate after opening.