Capers: flower buds, berries and salt

1. Flower bud or fruit?

A small caper is an unopened flower bud; the larger caperberry is the fruit and often has a stalk. It's not just the form that shows that difference. A button distributes its taste over a dish, while a berry is more of a way to eat separately with a meze. At Santorini, capers have a clear place in the local kitchen. The municipality's gastronomy guide mentions them as well as fava and tomatoes. ^[I01]

For home use, the storage method is at least as important as its size. Capers on salt, in brine and in vinegar give a different amount of salt and acid. A recipe she mentions without further explanation leaves a choice to the chef. Try one before adding the whole spoon.

2. Choose and prepare

Remove a small portion from the package with clean cutlery. Rinse a salt-preserved product and try again; leave it briefly in clean water if it is still very salty. Vinegar capers can be used as part of the acid in a dressing. Do not automatically add the usual amount of lemon.

Barberberries can be served next to olives. When eating check for stalks and on the sometimes firm seeds. For a sauce, finely chopped buds usually work more evenly than large whole berries. Chop just before use if you want to keep their fresh scent.

3. At the Greek table

Try capers with tomato, onion, boiled potato or a soft fava. Start with a small amount: the mashed potatoes or vegetables must also taste like themselves. With fish they can make a dish that already contains lemon too sharp. Therefore taste the complete bite, including the garnish.

A practical comparison: divide some boiled potato over two plates. Give both olive oil and parsley; add to one plate capers. Then adjust salt and lemon. That's how you notice what the ingredient really changes.

4. Save and common error

After opening, follow the label and keep the contents under the storage solution as instructed. Adding oil at home does not automatically make an open product sustainable. Self-picked, untreated buds are not the same as a pot ready-made capers. Use a reliably preserved product; this chapter is not a preparation recipe.