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| − | [[Image:Salted capers.jpg|thumb|right|Salted capers.]] | + | #REDIRECT [[wikipedia:Caper|Caper]] |
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| − | '''Capers''' are the pickled and salted buds of a biennial shrub native to the Mediterranean area. They are often used as a seasoning or garnish. Capers are a common ingredient in [[Cookbook:Cuisine of the Mediterranean|Mediterranean cuisine]]. The grown fruit of the caper shrub is also used, and prepared similarly to the buds to be used as caper berries.
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| − | The buds, when ready to pick, are a dark olive green and about the size of a kernel of maize. They are picked, then pickled in a [[Cookbook:Vinegar|vinegar]] or vinegar and [[Cookbook:Salt|salt]] solution.
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| − | Capers are often enjoyed in cold smoked [[Cookbook:Salmon|salmon]] or cured salmon dishes, [[Cookbook:Salad|salad]], [[Cookbook:Pizza|pizza]], [[Cookbook:Pasta|pasta]] and sauces. Capers are also sometimes substituted for [[Cookbook:Olive|olives]] to garnish a martini.
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| − | Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: Non-pareil (0-7 mm), surfines (7-8 mm), capucines (8-9 mm), capotes (9-11 mm), fines (11-13 mm), and grusas (14+ mm).
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| − | Caper berries can be substituted with unripe nasturtium seeds, which have a very similar texture and flavour when pickled.
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| − | {{Wikipedia|Caper}}
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