Capers: 8 Fun Facts & a Caper Recipe That Takes 30 Seconds (Seriously!) Cooking Tips Sauces/Condiments

Capers. Most people either love ‘em or hate ‘em. After my friend and fellow 30Seconds tribe member, Gina Holliday, got back from New York, she presented me not with a “My friend went to New York and all I got was this shirt” T-shirt, but a jar of salted capers. My first jar of salted capers. After some research, here’s what I learned about capers:

• Capers are the unopened flower bud of a plant called Capparis spinosa.

• Most capers here in the U.S. are brined (yep, right beside the pickles on aisle 4).

• Capers are native to the Mediterranean region.

• Capers are a good source of vitamin A, C, K, B3, B2 and calcium, copper and iron.

• Nonpareil capers are the small variety, but they are also available medium, large and also on the stem. (Whole Foods sells this variety and they are delicious.)

• Salted capers are actually fresher than the brined variety, and firmer and more flavorful.

• Before using salted capers, they need to be rinsed. (I learned this the hard way.) Put them into a bowl with a little water and swish around. Drain water and repeat.

• Use salted capers as you would regular brined capers.

Now for the 30-second recipe promised. Use these fried capers as a garnish, in salads or in your favorite recipe using capers.

Fried Capers

You’ll need:

• salted capers, rinsed and patted dry
• olive oil

Here’s how to make them:

1. Heat about 1/4 inch of olive oil in a small skillet.
2. Add the capers and fry for 30 seconds. (Told you!)
3. Remove and drain on paper towels.