Caper

Used in 2 recipes on RecipeWiki.

Capers are the unopened flower buds of a Mediterranean shrub, preserved either in a vinegar brine or packed in salt, and this page covers both. They taste sharp, salty and faintly mustardy, with a floral note that comes through once the preserving liquid is rinsed away. A spoonful lifts rich or tomato-based dishes: they are one of the defining flavours of Spaghetti alla Puttanesca, and they join olives and pickles in Solyanka. Salted capers have a cleaner, more aromatic flavour but must be soaked in cold water for ten to fifteen minutes, then rinsed, or the dish will be far too salty. Brined capers need only a quick drain.