BBC navigation

BBC

Capers recipes

The pickled flower buds of the caper bush, which grows wild all over the Mediterranean. Fresh capers are picked and immediately preserved in brine or wine vinegar, or are packed in salt. Caper berries are well developed capers, slightly larger and a little sweeter. They are often sold with the stalk left on and can be used in the same way as capers.

Preparation

The tangy, bitter flavour of capers adds piquancy to many sauces and condiments, such as tartare sauce, and they are a good match for fish. They can be used as a garnish for meat and vegetable dishes and in tapenade. Capers preserved in salt should be rinsed before use to remove any excess.

On this page

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

BBC © 2014 The BBC is not responsible for the content of external sites. Read more.

This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.