Just what is a caper, anyway?
This appears to be a pertinent question. Many of the hits that I get via the search engines come from people who are confused about capers. From “What is a caper”? to “Pictures of capers”, the queries come pouring in.
Here’s a general definition of the sort of caper that these searchers are looking for:
A pickled flower bud of a usually spiny Mediterranean shrub (Capparis spinosa), used as a pungent condiment in sauces, relishes, and various other dishes.
I seldom use capers in day-to-day cooking, however I admit that I often have them on hand, and I use them in exactly the manner mentioned above - used in sauces, relishes, salads, and other dishes that benefit from a little touch of “pickled”.
When we were first searching for a domain name to describe our “foodie” interests, a number of possibilites came to mind. Most, of course, were already taken. After a bit of brainstorming, “Cuisine Capers” became the obvious choice. It rolls off the tongue and has some nice alliteration. As an added bonus, the play on the word “Caper” was too appealing to pass up.
Of course, the meaning of Capers in Cuisine Capers runs more along the following lines:
A frivolous escapade or prank.
Yes, that works for me.
Popularity: 100% [?]
April 1st, 2005 at 6:00 pm
What is the food group for Capers?
June 19th, 2007 at 7:01 pm
Thanks - I thought they looked like baby artichokes.
December 22nd, 2007 at 7:31 pm
very helpful….didnt know where you found them
December 26th, 2007 at 3:11 pm
ok thankyou i did not know what a caper was!
January 18th, 2008 at 2:15 pm
where do i look in the shop for them
February 16th, 2008 at 1:51 am
It was mentioned in “Too Many Cooks” a Nero Wolfe book written
by Rex Stout. I was curious and here it is! THank you SO much!
February 16th, 2008 at 6:19 am
Where can i get a bush?
March 7th, 2008 at 7:13 pm
I enjoy them in pasta salad with pesto dressing and lots of vegetables with or with out grilled chicken breast - try it. I also add as topping to meats such as chicken, beef tenderloin as a garnish and for flavor. Yes the brine is tart, but it really kicks up the flavor in dishes.
April 4th, 2008 at 1:46 pm
Capers are great!
I just had a Japanese lunch, and they were the garnish. My only concern though is with them being so salty, can people with high blood pressure eat em?