Small caper

Small caper is the immature flower bud of a shrub called Capparis spinosa, widely used in Mediterranean cuisine and in various regions of the world. These small green gems are harvested before they bloom and are preserved in brine or vinegar to enhance their unique and characteristic flavor.

The origin of the caper is located in the Mediterranean basin, where it has been used since ancient times as a condiment and accompaniment in traditional dishes. However, today its cultivation and consumption have spread to other areas, especially in Latin American countries, where it is a popular ingredient to enhance sauces, salads, fish, and meats.

Regarding its properties, small capers provide an intense, slightly acidic, and salty flavor that adds depth and character to recipes without adding many calories. They are a good source of antioxidants, vitamins (such as vitamin K), and minerals like iron and calcium. Furthermore, they are low in calories and help stimulate appetite and digestion.

In the Hispanic American context, the small caper may also be known simply as capers or caparras, depending on the country. Although the term "alcaparrilla" is used in some regions to refer to certain similar species, the most common and recognized term in recipes is "caper" or "small caper" to distinguish it from other larger or less commonly used varieties in cooking.