Unopened flower buds from the caper bush. Capers have a pungent flavor and are used as a seasoning. Capers are picked fresh, sun dried and preserved in either a vinegar or salt brine. Fresh capers are not used for cooking since their salty-sour taste develops only after curing. The capers preserved in salt should be rinsed before using to remove excess salt.
Immature buds of a shrub in the Mediterranean that are pickled. They may be packed in the brine or in coarse salt.
Capers are the pickled, unopened flower buds of the caper plant. Caper plants are small shrubs about 3 feet tall and native to the Mediterranean area. Buds are picked by hand ever day and the smaller the bud, the higher the quality.
Unopened flower buds of a Mediterranean plant. Capers look like tiny wrinkled peas, and they're usually pickled in vinegar brine. Sharp and tangy, they're used to flavor salad dressings, sauces and condiments.
The pickled flower buds of a shrub native to the Mediterranean and parts of Asia. Capers are usually preserved in salt and rinse before use to remove excess salt. Their pungent flavour adds piquancy to many sauces and condiments (eg tartare sauce), and they can be used as a garnish for meat and vegetable dishes and in tapenade.
Sun-dried flower buds that are pickled in vinegar and salt brine. The pungent flavor offers piquancy to many sauces and condiments. Traditionally used as a garnish for meat and vegetable dishes.
Green berries from caper trees, pickled and used as seasoning or garnish.
Small pickled buds of a European shrub, used in sauces and in seasoning.
Pickled buds from a caper bush, used in sauces and as condiments. It's used in many Greek and other East European dishes.
the flower bud of the caper bush, native to the Mediterranean. Their pungent flavor adds piquancy to many sauces. They can be found packed in sea salt or vinegar brine.
One of the most asked questions of me is “What is a caper?†Well, a caper is the bud of a shrub grown in the Mediterranean and packed in salt or brine. They can be used in sauces, like remoulade, as an accompaniment to fish dishes, or an addition to a dish with the juice and/or zest of a lemon.
Little pickled flower buds, most commonly used in Mediterranean cooking. Salty and briny in taste, they really pack a whollop of taste in sauces and salads. If they taste too strong of you, simply rinse lightly before use.
Buds from the Caper Bush, usually steeped and stored in brine. Capers add liveliness to white and other sauces, to salads and creamed dishes, and, as condiments, to appetizers, meats, and seafood.
The flower but of a bush native to the Mediterranean and parts of Asia. It is picked, dried and then pickled in a vinegar brine. After rinsing, capers add a piquancy to sauces and condiments or as a garnish to meats and vegetables.
seed-like buds of a Mediterranean plant that are pickled and used as a condiment or garnish.
Pickled small buds of the caper bush, known for their pungent flavor.
flower buds from the Caper Bush which are harvested and pickled in vinegar and salt brine. Capers are used in cooking as a seasoning.
small pickled seed-like berries used for flavoring and garnish
Buds from a Mediterranean plant, usually packed in brine and used as a condiment in dressings or sauces.
flower buds of a Mediterranean shrub that are pickled and used as a condiment
These are the sun-dried, then pickled buds of a bush native to the Mediterranean. Capers make a pungent addition to many sauces and condiments, including tartar sauce.
the unopened flower buds of a shrub (Capparis spinosa) native to the Mediterranean region; after curing in salted white vinegar, the buds develop a sharp salty-sour flavor and are used as a flavoring and condiment.
Indigenous to the Mediterranean these pickled flower buds impart a salty sour flavor due to the liquid in which they are preserved. Used abundantly in La Cuisine de Provence they combine well with olives anchovies tomatoes and garlic.
The pickled flower buds of the caper bush, which grows...