Capers in salt

Capers in salt are the immature flower buds of the Capparis spinosa plant, preserved through a salting process that enhances their characteristic intense and slightly acidic flavor. These small green balls are a very popular ingredient in Mediterranean cuisine, especially in sauces, salads, side dishes, and fish plates, where they add a touch of salty flavor and a unique aroma.

Their origin dates back to Mediterranean regions, such as Italy, Greece, and Spain, although their cultivation has spread to other warm and dry climates. In Latin American countries, capers in salt may also be known as alcaparrones or simply capers, maintaining their original name due to their popularity in international gastronomy.

Regarding their properties, capers in salt are low in calories and fat but rich in antioxidants like flavonoids, which help combat cellular damage. They also provide small amounts of vitamin K, vitamin A, and minerals such as calcium and iron. Due to their high sodium content from the salting process, it is advisable to consume them in moderation.

In cooking, capers in salt should be rinsed before use to reduce their salt content, and their intense flavor makes them ideal for complementing dishes with mild flavors or creamy textures, enhancing the overall dish without overpowering it.