{"title":"Capers \u0026 Caper Berries","description":"\u003ch2\u003eCapers - spicy bud and crunchy berry\u003c\/h2\u003e\n\u003cp\u003eHere you will find \u003cstrong\u003ecapers and caperberries\u003c\/strong\u003e, from mild to spicy in taste, small, extra-fine and medium-sized, preserved in sea salt or wine vinegar, from Pantelleria or the island of Salina, solo or hidden in a wonderful tomato sugo, simply divine.\u003c\/p\u003e\n\u003cp\u003eBut what exactly are capers and caperberries and how do you use them in the kitchen?\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eOne of the most popular seasonings in Mediterranean cuisine\u003c\/h3\u003e\n\u003cp\u003eWhen we were children, we always fished the small green, bitter-sour balls out of the white sauce of Königsberger Klopse and gave them to our father, who was delighted to have a few extra capers. Today, our daughter regularly puts capers on the edge of our plates and now we are happy. The reason why children often don't particularly like capers is that they taste the bitter substances more intensely than adults, because they still have many more taste buds on their tongue. So, if you didn't like capers as a child, it's worth getting to know them again as an adult. Perhaps chopped up small and hidden in beef tartare or a hearty meatball.\u003c\/p\u003e\n\u003ch3\u003eBut what exactly are capers and caperberries?\u003c\/h3\u003e\n\u003cp\u003eCapers are the closed flower buds of the true caper bush, Capparis spinosa. The extremely undemanding caper plant is native to Southern Europe and the entire Mediterranean region. Already in ancient times, Egyptians, Greeks, Romans and Arabs picked flower buds and used them as a spicy cooking ingredient. At that time, capers were also considered a remedy and an aphrodisiac.\u003c\/p\u003e\n\u003cp\u003eThere are different types of the thorny bush, some can grow up to 2 meters high, some only about half a meter, but can spread up to 4 meters wide. There are varieties that shed their leaves in autumn, but also evergreen variants. The bush of the Mediterranean flora likes to grow on old walls, in rock crevices and on stony soils with strong sunlight.\u003c\/p\u003e\n\u003cp\u003eThe harvest season for the small flower buds, which are only about the size of a pea, is from the end of May to the beginning of September. The caper harvest is a strenuous, laborious job that is done by hand. Since the buds of a plant do not all form at the same time, new flower heads are ready for picking approximately every 8 to 19 days, and the pickers regularly return to the caper bushes to collect the fine capers. The smaller and firmer they are, the more aromatic their taste.\u003c\/p\u003e\n\u003ch3\u003eHow can you use capers in the kitchen?\u003c\/h3\u003e\n\u003cp\u003eThe wonderfully flavorful capers are one of the most popular seasonings in Mediterranean cuisine, growing all around the Mediterranean Sea, whether on the islands of Southern Italy, such as Pantelleria or Salina, in Greece, the French Provence or in Morocco. Capers season the sauce in Vitello Tonnato, are the icing on the cake in Puttanesca Sugo, give Caponata Siciliana and a Bruschetta the right kick. We love the valuable caper buds in beef tartare, on carpaccio, with Königsberger Klopse, but also with a summery fruity orange salad with olives and pine nuts. With capers, the smaller the finer, the larger the stronger their aroma. For us, the smaller the capers, the less salt or vinegar they absorb and the purer their taste. By the way, we do not water capers preserved in salt, but remove the salt with a small brush, which can then be reused.\u003c\/p\u003e\n\u003cp\u003eHowever, they are inedible raw; capers must first be worked, i.e., pressed, before being pickled in sea salt, brine, or vinegar, forming caprylic acid and mustard oil glycosides, which are responsible for the capers' very own spicy and tangy flavor. Caper production is a complex process. Capers or capperi in sea salt taste the most authentic and do not require preservatives. Before use, however, you should remove the salt thoroughly; some also advise rinsing, which I actually never do, but rather factor in the salt content of the capers directly, meaning I salt the other ingredients less or not at all. An opened jar can be stored in the refrigerator for a long time if you don't use capers in your dishes very often.\u003c\/p\u003e\n\u003cp\u003eCapers in the kitchen are a truly aromatic delicacy and can do much more than just season the sauce of East Prussian Königsberger Klopse; they are indispensable in meatballs or meatloaf, they taste great in pesto, chopped up in salad dressing and in tartare sauce, they flavor soups and stews, and a tomato sugo alla puttanesca is unimaginable without capers.\u003c\/p\u003e\n\u003cp\u003eHowever, you should not cook them with other ingredients, as caprylic acid and mustard oil are volatile and are lost with heat; instead, add them at the end of the cooking time.\u003c\/p\u003e\n\u003cp\u003eIn fact, quality is assessed by size, so there are the following categories:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNonpareilles (extra quality, 4–7 mm, unsurpassed in taste)\u003c\/li\u003e\n\u003cli\u003eSurfines (1st quality, 7–8 mm)\u003c\/li\u003e\n\u003cli\u003eCapucines (2nd quality, 8–9 mm)\u003c\/li\u003e\n\u003cli\u003eCaponates fines (3rd quality, 9–10 mm)\u003c\/li\u003e\n\u003cli\u003eFines (12–13 mm)\u003c\/li\u003e\n\u003cli\u003eHors calibres (4th quality, 13–15 mm)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003eIf the caper flower buds are allowed to grow at the end of summer, a delicate flower similar to a passion fruit flower first appears, followed by the development of the caper fruits or caperberries. The caperberry is a small, crunchy berry containing many black seeds and is significantly milder in aroma than the small capers. This makes them wonderful as antipasti, often enjoyed in combination with olives.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e","products":[{"product_id":"la-nicchia-kleine-kapern-in-meersalz","title":"Small capers in sea salt","description":"\u003ch2\u003eLa Nicchia – Small Capers in Sea Salt – Capperi in Sale marino \u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eLa Nicchia small capers in sea salt\u003c\/strong\u003e are particularly aromatic capers from the Italian island of Pantelleria.\u003c\/p\u003e\n\u003cp\u003eThe small capers are preserved in sea salt, as this is the best way to maintain their unique aroma without altering it and to preserve them for years. Salt-cured capers should be rinsed under running water before being used in cooking, so they don't over-salt the dish. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the kitchen, they are very versatile: as a garnish for meat or fish, as a seasoning in sauces, in tomato sugo or vegetable stews, with tuna or beef tartare, with vitello tonnato or Königsberger Klopse, in salad dressings, or in Salade Niçoise.\u003c\/p\u003e\n\u003ch3\u003eCapers – how they grow \u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCapers (Capparis spinosa L.) are a typical, low-growing shrub of the Mediterranean flora. They like to grow on old walls, in rock crevices, and stony soils, preferably in places with sea views.\u003c\/p\u003e\n\u003cp\u003eThe caper bush has dark green, fleshy leaves and very striking white-violet flowers that bloom between the end of May and the beginning of September. Now begins the harvest season, because when small, they are firm and green and have a particularly aromatic taste. Every 8 to 19 days, the pickers return to the caper bushes and collect the next flower buds. This is arduous work, especially hard in the great heat of summer. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf the caper fruit is allowed to grow at the end of summer, caper berries (caper apples) are formed, a berry containing many black seeds and which is significantly milder in aroma than the small capers. They are wonderful as an antipasto, similar to olives.\u003c\/p\u003e","brand":"La Nicchia","offers":[{"title":"90 g","offer_id":53071203008846,"sku":"047VIA512005","price":10.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-nicchia-kapern-in-meersalz.jpg?v=1750979757"},{"product_id":"cucunci-kapernaepfel-in-weisswein","title":"Cucunci – Caper Berries in White Wine","description":"\u003ch2\u003eCucunci – Caper Berries in White Wine – 180g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eViani Cucunci Caper Berries in White Wine\u003c\/strong\u003e come from the Italian island of Salina. The crunchy caper berries are preserved in white wine, specifically Prosecco made from the Glera grape. This gives the Viani Cucunci Caper Berries a slightly sweet aroma, which somewhat mutes the bitterness of the caper berries, allowing them to be eaten on their own. Therefore, the stem left on the caper berries is super practical because you can hold the fruits by it. \u003c\/p\u003e\n\u003ch3\u003eCaper Berries – Fruits of the Caper Bush\u003c\/h3\u003e\n\u003cp\u003eCaper berries, also known as caper fruits, develop from the closed flower buds of the caper bush if they haven't already been harvested as small capers. Caper berries are used differently in the kitchen than small capers. Caper berries, which are called Cucunci in Italy, can be eaten like olives either as antipasti or a snack, or used as a spicy ingredient in stews or caponata, a Mediterranean stewed vegetable dish.\u003c\/p\u003e\n\u003cp\u003e94 g Drained weight\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"94g","offer_id":53071256256846,"sku":"047VIA706027","price":7.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/cucunci-kapernaepfel-weisswein.jpg?v=1750981176"},{"product_id":"capperi-kleine-kapern-in-salz","title":"Capers – Small Capers in Salt","description":"\u003ch2\u003eCapers – small capers in salt – 120g\u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eViani Capperi Small Capers in Salt\u003c\/strong\u003e come from the Italian island of Salina. The coarse sea salt naturally preserves the small capers, making artificial preservatives unnecessary. We recommend rinsing them thoroughly so that they are not too salty. Viani’s small capers have an intense but elegant flavor and are suitable for all dishes with capers, such as Vitello Tonnato, Spaghetti Puttanesca, beef tartare, or Königsberger Klopse, and they taste great as an ingredient in tuna or vegetable salads.\u003c\/p\u003e\n\u003ch3\u003eCapers – fruits of the caper bush\u003c\/h3\u003e\n\u003cp\u003eThe true caper bush, also known as the thorny caper bush, is native to Southern Europe and the entire Mediterranean region. The caper is the still-closed flower bud of the richly branched caper bush. The smaller and finer they are, the milder their unique aroma. However, the small capers, which are picked by hand in spring, can only be consumed after they have been preserved in salt or vinegar and capric acid and mustard oil glycosides, which make up the special taste of capers, can develop. Capers should only be added at the end of the cooking time, as their aroma quickly evaporates with heat.\u003c\/p\u003e\n\u003cp\u003eCaper berries, or also caper apples, develop from the closed flower buds of the caper bush, provided they have not already been harvested as small capers. Caper berries are used differently in the kitchen than small capers. Caper berries can be consumed like olives, either as antipasti or a snack, or used as a spicy ingredient in stews or caponata, Mediterranean stewed vegetables. \u003cbr\u003e\u003c\/p\u003e","brand":"Antonio Viani Importe","offers":[{"title":"120 g","offer_id":53071256355150,"sku":"047VIA706028","price":6.25,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/viani-capperi-kapern-in-meersalz.jpg?v=1750981179"},{"product_id":"la-nicchia-capperi-pantelleria-igp","title":"Pantelleria Capers PGI","description":"\u003ch2\u003eLa Nicchia – Capperi Pantelleria IGP – Capers in Sea Salt \u003c\/h2\u003e\n\u003cp\u003eThe \u003cstrong\u003eLa Nicchia Capperi Pantelleria IGP\u003c\/strong\u003e are small, protected designation of origin \u003cstrong\u003ecapers in sea salt\u003c\/strong\u003e from the Italian island of Pantelleria.\u003c\/p\u003e\n\u003cp\u003eThe small Pantelleria capers are preserved in sea salt, as this is the best way to maintain their unique aroma for years without altering it. Capers preserved in salt should be rinsed under running water before use in cooking, to prevent them from over-salting the dish. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThey are very versatile in the kitchen: as a garnish for meat or fish, as a seasoning in sauces, in tomato sugo or vegetable stews, with tuna or beef tartare, with vitello tonnato or Königsberger Klopse, in salad dressings, or in Salade Niçoise.\u003c\/p\u003e\n\u003ch3\u003eCapperi Pantelleria – Protected Designation of Origin\u003c\/h3\u003e\n\u003cp\u003ePantelleria, a small Italian island of volcanic origin, is home to the best capers, and because they are so incredibly good, they are worthy of protection and bear the name Capperi di Pantelleria IGP (Indicazione Geografica Protetta). The term Protected Geographical Indication is awarded by the EU to agricultural products and foodstuffs that owe a specific quality, reputation, or other characteristic to their geographical origin and production, making the product special. This is the case for the capers from Pantelleria, this small island located 100km southwest of Sicily in the Mediterranean, whose name comes from Arabic and means \"daughter of the winds.\" Here, a subtropical climate prevails with very hot, dry summers and moderately warm, humid winters. Precisely this climate and the volcanic soil contribute to the special aroma of Pantelleria capers. Furthermore, they are particularly small, highly aromatic capers, small pearls with a clear, elegant taste. Taste the difference!\u003c\/p\u003e\n\u003ch3\u003eCapers – how they grow\u003c\/h3\u003e\n\u003cp\u003eCapers (Capparis spinosa L.) are a typical, small, woody shrub of the Mediterranean flora. They thrive on old walls, in rock crevices, and stony soils, preferably in locations with sea views.\u003c\/p\u003e\n\u003cp\u003eThe caper bush has dark green, fleshy leaves and very striking white-violet flowers that bloom between late May and early September. This is when harvest season begins, as when small, they are firm and green and have a particularly aromatic flavor. Every 8 to 19 days, pickers return to the caper bushes to collect the next flower buds. This is arduous work, especially in the great heat of summer.\u003c\/p\u003e","brand":"La Nicchia","offers":[{"title":"90 g","offer_id":53071258485070,"sku":"047VIA5923","price":10.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0905\/1124\/5646\/files\/la-nicchia-capperi-pantelleria-kapern.jpg?v=1750981263"}],"url":"https:\/\/nurgutes.eu\/en\/collections\/kapern-kapernaepfel.oembed","provider":"nur Gutes","version":"1.0","type":"link"}