Capers

capperi / alcaparras

Flavor and role: Caper flower buds cured in salt or vinegar, with a salty, tangy, sharp bite.
Typical dishes and uses: Piccata, puttanesca, salmon dishes, tartar sauce, nicoise salad.
Substitutes: Chopped green olives 1:1; chopped cornichons also work. Rinse salt-packed capers before use.
Storage: After opening, keep submerged in their liquid and refrigerate 6 months to 1 year.
Main countries: Italy · Spain · Greece
Used in this book: Greek salad (horiatiki)Triple-Cooked Fish and Chips with Homemade Tartare Crisp-Crusted Fish Burger with Minty Pea Smash Salmon en Papillote with Herb Butter Marinated-feta horiatiki with tomato-water dressing Jambalaya Arancini with Cajun Rémoulade Oven-Braised Ropa Vieja with Maduros Schnitzel Bites with Lemon-Caper Dip

Updated 2026-10-10