Can we eat raw capers?

December 19, 2025 •

3 min read

The raw, fresh buds of the caper bush are notoriously bitter and unpalatable, which is why commercial capers are always cured through brining or salting. This preservation process is essential for transforming the unappetizing fresh bud into the familiar, edible pantry staple. Thus, while you can't eat a caper straight off the plant, you can certainly eat the preserved capers you find in a jar without further cooking.

Quick Summary

Fresh caper buds are inedibly bitter and must be cured before consumption. The capers sold commercially, already brined or salt-cured, are perfectly safe and ready to eat straight from the container without cooking.

Key Points

Fresh vs. Preserved: You cannot eat fresh, uncured capers due to their extreme bitterness, but preserved capers from a jar are safe to eat uncooked.
Curing is Key: The curing process, either by salting or pickling, mellows the caper's flavor and makes it edible.
Rinse for Less Salt: To reduce the high sodium content of preserved capers, rinse them thoroughly before use.
Culinary Applications: Preserved capers are excellent in cold dishes like salads and spreads, or used as a salty garnish.
Moderate Consumption: Enjoy capers in moderation due to their high sodium content, especially if you have high blood pressure.
Health Benefits: Capers offer antioxidant benefits but should be consumed carefully by those with diabetes due to potential blood sugar effects.

The Difference Between Raw and Cured Capers

Most consumers are familiar with the tiny, green, olive-like buds sold in jars. These are capers that have already undergone a preservation process, typically by being submerged in brine or packed in salt. This curing process is what makes them edible. A truly "raw" caper, one picked directly from the Capparis spinosa bush before any curing, is intensely bitter and acrid. This unpleasant taste is due to chemical compounds that are broken down and mellowed out during the salting or pickling process. Therefore, the preserved capers from the store can be considered 'culinarily raw'—meaning they don't require cooking—but are not botanically raw.

The Curing Process Explained

To make capers edible, they undergo a multi-step process after being harvested by hand.

Salt-Curing

Wilting: Freshly picked buds are left to wilt for a day to reduce moisture.
Salting: They are layered with coarse sea salt in barrels or large containers.
Turning: The capers are turned daily for about 10 days to ensure even distribution of salt.
Aging: After draining the liquid, fresh salt is added, and the capers are left to age for several weeks to months. This fermentation breaks down the bitter compounds and develops their signature piquant flavor.

Brine-Curing (Pickling)

Washing: The fresh buds are first washed thoroughly.
Brining: They are then placed in a heated mixture of vinegar, water, and salt.
Maturity: The capers are left to infuse in the brine for a couple of weeks to allow the flavors to develop.

Culinary Uses for Raw Preserved Capers

Because they are already cured, brined or salt-packed capers are ready to use and can be added directly to dishes. Their bright, salty, and tangy flavor makes them a versatile ingredient, especially in uncooked or cold preparations. For those watching their sodium intake, it is highly recommended to rinse capers thoroughly before use.

Common 'raw' uses include:

Garnishes: Sprinkled over smoked salmon, bagels with cream cheese, or deviled eggs.
Salads: Tossed into green salads, potato salads, or vinaigrettes to add a briny pop.
Spreads and Dips: Blended into pestos, tapenades, or aioli for a salty, acidic punch.
Dressings: Minced and incorporated into dressings to add complexity.

Health Considerations of Consuming Capers

Capers offer several nutritional benefits, including antioxidants and vitamins, but also come with a significant sodium load due to their preservation.

Health Benefits

Rich in Antioxidants: Capers contain powerful antioxidants like rutin and quercetin, which help protect the body from free radical damage and chronic diseases.
Contains Vitamins: They are a good source of vitamin K, which is important for blood clotting and bone health.
Anti-inflammatory Effects: The compounds in capers have demonstrated anti-inflammatory and antihistamine properties.

Potential Downsides

High Sodium Content: A single tablespoon can contain nearly 9% of the daily recommended value for sodium. Excessive sodium intake can increase blood pressure. Rinsing the capers can help mitigate this.
Possible Interactions: Capers may affect blood sugar levels, which is a concern for individuals with diabetes. They may also interact with certain diabetes medications.
Allergic Reactions: While rare, some individuals may experience allergic reactions, including skin irritation or hives.

Fresh vs. Preserved Capers: A Comparison


Feature	Fresh (Uncured) Capers	Preserved (Cured) Capers
Appearance	Bright green, small buds.	Olive-green, small buds; size varies.
Flavor	Intensely bitter, astringent, and unpalatable.	Salty, briny, and tangy.
Edibility	Not safe for consumption in this state due to bitterness.	Ready to eat and safe to consume straight from the jar.
Preparation	Requires extensive curing via salting or pickling to be edible.	Ready-to-use; may be rinsed to reduce saltiness.
Culinary Use	None.	Adds flavor to cold dishes, salads, sauces, and as a garnish.
Source	Directly from the caper bush.	Purchased from a jar in brine or salt.

Final Verdict: Can we eat raw capers?

The answer is clear: you should never eat capers fresh and straight off the bush. However, the preserved capers available in stores are perfectly safe to eat 'raw' in the culinary sense, meaning without cooking. Their piquant, salty, and bright flavor makes them a wonderful addition to cold dishes like smoked salmon platters, salads, and dressings. Just remember to rinse them if you are concerned about sodium, and enjoy them in moderation as part of a balanced diet. To learn more about the pharmacological properties of the caper plant, you can explore detailed research via resources like the National Institutes of Health.

Frequently Asked Questions

Yes, capers are considered healthy in moderation. They are a good source of antioxidants like rutin and quercetin, and provide some vitamins, including vitamin K.

Capers must be preserved because the raw, freshly picked buds are very bitter and unpalatable. Curing them in salt or brine removes the bitterness and develops their pleasant, tangy flavor.

Yes, you can eat capers straight from the jar. They are already cured and ready to eat, though rinsing is recommended to reduce excess saltiness.

Capers are the unopened flower buds of the caper bush. Caper berries are the fruit that develops if the flower bud is left unpicked. Caper berries are larger and have seeds inside.

Leftover capers should be stored in their original brine or salt solution in a tightly sealed container in the refrigerator to maintain their flavor and freshness.

Yes, salt-packed capers should be soaked and rinsed thoroughly before use to remove the excess salt. This prevents them from overwhelming a dish with saltiness.

Yes, cooking can mellow out the strong, briny flavor of capers, making them more subtle. Frying them can also add a crispy texture.

The main risks involve high sodium intake, especially for those with high blood pressure, and potential blood sugar effects for diabetics. Allergic reactions are possible but rare.