The Botanical Family Tree of Capers
Capers are the unopened, immature flower buds of the Capparis spinosa bush, a plant indigenous to the Mediterranean region and parts of Asia. At first glance, this botanical lineage may seem disconnected from more common grocery store staples. However, the caper plant belongs to the botanical family Capparaceae. This family is placed within the order Brassicales, which also contains the large and well-known Brassicaceae family. This places capers in the same broad plant group as cruciferous vegetables such as cabbage, broccoli, and mustard. The shared family connection is rooted in the presence of glucosinolates, sulfur-containing compounds also known as "mustard oils," that give many plants in this order their characteristic pungent or tangy flavor.
Capers, Caperberries, and Relatives
While capers are the pickled flower buds, the caper bush also produces other edible parts. The fruit of the plant, which develops if the flower bud is left unpicked, is known as a caperberry. Caperberries are significantly larger than capers, with an olive-like size and a stem attached, containing tiny seeds. The leaves of the caper plant are also sometimes pickled and consumed, particularly in Mediterranean cooking. Because of their similar flavor profiles and processing methods, green olives are often used as a substitute for capers and caperberries in recipes, though they are botanically unrelated. The following table highlights the key differences between these popular briny condiments.
| Feature | Capers | Caperberries | Green Olives |
|---|---|---|---|
| Origin | Unopened flower bud | Bloomed fruit of the caper bush | Fruit of the olive tree |
| Size | Small (e.g., nonpareils, surfines) | Larger, cocktail olive-sized | Small to large, often pitted |
| Taste | Piquant, intensely salty, lemony | Milder, tangier, crunchy seeds | Salty, sometimes bitter or buttery |
| Texture | Firm, juicy interior | Soft with a crunchy, seeded core | Varies, firm to fleshy |
| Use | Sauces, garnishes, fish dishes | Garnishes, salads, antipasto plates | Salads, cocktails, appetizers |
Curing, Varieties, and Flavor Development
Freshly harvested caper buds are intensely bitter and must be cured to develop their distinct flavor. They are typically dried in the sun and then packed in brine (a salt and vinegar solution) or salt. This curing process is where the real magic happens. The heat and salt cause the release of glucocapparin, an organosulfur compound that, upon enzymatic reaction, develops into the characteristic salty, tangy flavor. This process is also responsible for the formation of rutin, often visible as crystallized white spots on the surface of some capers.
Capers are categorized and sold by size, with smaller buds being considered more prized for their concentrated flavor. The most common varieties include:
- Nonpareils (≤7mm): The smallest and most delicate, prized for their intense flavor.
- Surfines (7–8mm): Slightly larger than nonpareils and a common choice for many Mediterranean dishes.
- Capucines (8–9mm): A larger, milder option with a firmer texture.
- Capotes (9–11mm): Less intense in flavor, good for heartier dishes.
- Grusas (>14mm): The largest capers, with a much milder flavor.
Culinary Uses of Capers
The briny, salty, and lemony flavor of capers makes them a versatile ingredient in many cuisines, particularly throughout the Mediterranean. Their bright flavor can cut through rich, fatty dishes, while also adding a punch of savory umami to lighter meals. Here are some of the most common ways to use them:
- As a garnish: Sprinkle whole capers over smoked salmon, lox, or on top of deviled eggs for a flavorful pop.
- In sauces: They are a key ingredient in classics like chicken piccata and pasta puttanesca, adding depth and acidity.
- In salads: Both the buds and the larger caperberries can be added to salads, including pasta salads and potato salads.
- For dips and spreads: Finely chop capers to add a briny element to tartar sauce, tapenade, or aioli.
- With seafood: Capers pair especially well with fish, complementing the richness of salmon and other oily fish.
- Fried: For a crispy texture and intensified flavor, some chefs fry capers and use them as a garnish.
The Health Benefits of Capers
Despite their small size, capers offer some nutritional benefits, including being a good source of antioxidants like rutin and quercetin. These compounds have been studied for their ability to combat oxidative stress and reduce inflammation. Some studies have also suggested potential diabetes-fighting properties, though more research is needed. Capers contain small amounts of copper and vitamins K and A. However, their primary preparation in salt or brine means they are also very high in sodium and should be consumed in moderation, especially by those on low-sodium diets. For more information on the plant's medicinal properties, you can consult research on Capparis spinosa at authoritative sources such as the National Institutes of Health.
Conclusion
What food are capers related to? The answer lies not in their savory flavor profile, which is unique, but in their surprising botanical history. These preserved flower buds are a close relative of the mustard and cabbage family, a connection revealed by their shared order in the plant kingdom and certain chemical compounds. The journey from bitter, unripened flower bud to tangy, briny condiment is a testament to the transformative power of traditional food preservation. Understanding their origins only adds to the appreciation of this versatile and flavorful kitchen staple.
