Capers

Capers are the immature flower buds of a shrub called Capparis spinosa, which are harvested and preserved in brine or vinegar for culinary use. They have a characteristic, strong, slightly salty, and acidic flavor that adds a distinctive and fresh touch to a wide variety of dishes.

This ingredient is native to the Mediterranean region, especially countries like Spain, Italy, and Morocco, where its cultivation and use in cuisine date back to ancient times. Its popularity has spread to many cuisines around the world, especially in recipes for sauces, salads, fish, and meats.

Capers are valued not only for their flavor but also for their nutritional properties: they contain antioxidants, such as flavonoids, and are low in calories. Furthermore, they provide small amounts of vitamins A, K, and minerals like iron and calcium.

In Latin America, capers can also be found under other regional names, such as alcaparro flower buds or simply caparras in some places, although the term "capers" is the most commonly used and recognized.

Thanks to their intense flavor, capers are an ideal ingredient to enhance the taste of sauces (such as tartar sauce), stuffings, side dishes, and traditional dishes like chicken cacciatore or pasta puttanesca.