Capers – Small Capers in Salt

Capers – small capers in salt – 120g

The Viani Capperi Small Capers in Salt 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.

Capers – fruits of the caper bush

The 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.

Caper 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.