Capers, those delightful buds that add their own touch to the Mediterranean diet, are usually harvested from May to July just before they bloom and are appreciated for their unique, tangy flavor. Capers are preserved in brine, vinegar, or salt, which enhances their distinctive characteristics, making them a versatile ingredient in various dishes.
It is interesting that the harvesting of capers doesn't stop at the buds, as the leaves and the fruit that emerges after blooming are also utilized. Caper berries are a culinary treasure and are collected when the caper plant has fully bloomed, offering a slightly different but equally delicious flavor profile. Larger than the buds, caper berries have a crunchy texture and are often served as appetizers or used as garnishes.
In Greek cuisine, capers hold a special place, particularly in the beloved Greek salad, known as "horiatiki." The addition of capers creates an explosion of tangy flavor that complements the freshness of tomatoes, cucumbers, olives, and feta cheese. Their intense, salty taste penetrates the richness of olive oil, creating a harmonious balance that elevates this simple dish to new heights.
However, the use of capers is not limited to Greek salad. These versatile buds can enhance a wide range of flavors. They are often incorporated into sandwiches and sauces, adding depth and complexity. Capers also pair perfectly with seafood, providing a tangy contrast to the natural sweetness of fish and shellfish. Additionally, they can be sprinkled over pizzas or mixed into pasta dishes for an extra layer of flavor.
Capers are a gift of nature and a small treasure of Mediterranean cuisine. Whether adding a tangy touch to a Greek salad or enhancing the flavors of a rich sauce, these little buds impart a unique and delightful taste to every dish. The next time you find yourself in the kitchen, consider incorporating capers into your culinary creations for an authentic gastronomic experience from the Mediterranean.
