What Are Capers Made Of? Why They Taste Salty and How to Use Them

Capers are not tiny olives, peas or pickles. The capers sold in jars are unopened flower buds harvested from caper plants and then cured, usually with salt, brine or vinegar, to develop the sharp flavor people recognize in Mediterranean cooking.

The plant most strongly associated with commercial capers is Capparis spinosa, a shrub native across a broad area that includes much of the Mediterranean. Kew's Plants of the World Online records the species across southern Europe, North Africa, the Middle East and large parts of Asia.

What are capers actually made of?

A caper begins as a flower bud on the plant. It is harvested before the flower opens. Fresh buds are not usually eaten straight from the plant in the same way as a fresh pea or berry; curing is central to the ingredient people know as capers.

Commercial capers are commonly preserved in brine, vinegar or dry salt. That curing changes the bud's texture and creates the salty, tangy flavor that makes capers useful in sauces, seafood dishes, salads and pasta.

Why are capers so salty?

The simple reason is preservation. Many capers are packed in salty brine or cured directly in salt. Their intense saltiness therefore comes largely from processing rather than because the fresh flower bud naturally tastes like seawater.

If a jar tastes too salty for the recipe, draining and rinsing the capers can remove some surface brine. Salt-packed capers are often rinsed or soaked briefly before use, depending on the desired intensity.

What is the difference between capers and caperberries?

Capers are flower buds. Caperberries are the fruit that develops after a caper flower has bloomed and been pollinated. Caperberries are larger, usually elongated and often sold with a stem, while capers are much smaller buds.

The two ingredients can overlap in flavor because both are commonly pickled or brined, but their texture and culinary role are different. Caperberries are often eaten more like a pickle or garnish, while small capers disappear more easily into sauces and dressings.

Are smaller capers better?

Capers are commonly graded by size. Small grades such as nonpareils are often prized for a delicate texture and concentrated flavor, but larger capers are not inherently poor quality. Size affects texture, presentation and how the ingredient behaves in a dish.

For a smooth pan sauce, a smaller caper may integrate more easily. For a rustic pasta, salad or braise, larger buds can work perfectly well.

What do capers taste like?

Capers combine saltiness, acidity and a distinctive pungent, floral-herbal character. The exact taste depends on the curing method. Vinegar-packed capers can be sharper and more acidic, while salt-cured capers may taste more concentrated once rinsed.

How are capers used in cooking?

Capers are useful when a dish needs a small hit of salt, acid and savory intensity. They appear in sauces for fish and meat, pasta dishes, salads, spreads, dressings and Mediterranean-style vegetable preparations.

They are particularly effective in rich foods because the acidity and salinity can cut through fat. That is one reason capers work well with butter sauces, olive oil, mayonnaise-based preparations and oily fish.

Should capers be cooked?

Capers can be used both cooked and uncooked. Adding them early allows their flavor to spread through a sauce. Adding them late preserves more of their sharp character. Some cooks also fry well-drained capers until crisp, which changes both their texture and aroma.

Are capers the same as olives?

No. Olives are fruits from Olea europaea trees. Capers are harvested flower buds from caper plants such as Capparis spinosa. Their cured flavors can feel related because both are Mediterranean pantry ingredients frequently preserved in brine, but botanically they are completely different.

How should you store capers?

Follow the storage instructions on the jar. Once opened, brined capers are generally best kept covered by their liquid and refrigerated when the label directs it. Use clean utensils so the remaining product stays in good condition.

The short answer

Capers are flower buds, and their famous salty taste comes mainly from curing. If you remember that one distinction, the ingredient makes much more sense: the plant provides the bud, while salt, brine or vinegar turns that bud into the caper found in the pantry aisle.