Tuesday, 30 December 2014


This month's spice post is about Capers  - I'm not sure they are actually a spice but what the heck!

You can get large and small capers – they are the pickled flower buds of the caper bush.  Capers are said to have anti-inflammatory properties – but who knows?

The finest capers are said to come from Provence – the smaller the caper the better it is, apparently.

You can buy them packed in salt or in brine – probably the salt ones are better but they do need rinsing (or even soaking) before using.

Capers are an important way to add tang to dishes and are found in tartare sauce – great with seafood.

Capers are good with salads, tomatoes and also with meat, fish and poultry

Capers go well with other traditional Italian ingredients such as sundried tomatoes, artichokes, olives, garlic, basil and anchovies.

Capers are delicious in sauces but add them just before serving so they retain their flavour.


  1. I tried Capers for the first time a week ago. I loved them! Looking forward to trying my new love in more recipes.

  2. Love capers! Frequently use them as a substitute for green olives in recipes where I need that briny tang, because no-one else in my household will eat olives (the sillies).


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