← World Ingredient GuideDried, pickled & preserved

Capers

capperi / alcaparras

Flavor and role: Caper flower buds cured in salt or vinegar, with a salty, tangy, sharp bite.
Typical dishes and uses: Piccata, puttanesca, salmon dishes, tartar sauce, nicoise salad.
Substitutes: Chopped green olives 1:1; chopped cornichons also work. Rinse salt-packed capers before use.
Storage: After opening, keep submerged in their liquid and refrigerate 6 months to 1 year.
Main countries: Italy · Spain · Greece
Used in this book: Ajiaco (Colombian Chicken and Potato Soup)Arroz con Gandules Asopao de Pollo Brik Tunisian Fricassé Greek salad (horiatiki)Lablabi Picadillo Solyanka (Russian Mixed Meat Soup)Ajiaco Santafereño with Slow Chicken Stock and Poached Breast Ajiaco Chicken Paitan Ramen Ajiaco Loaded Smashed Potatoes Holiday Arroz con Gandules with Banana Leaf and Crispy Pegao Homemade-Broth Asopao with Recaíto Shrimp and Tuna Brik with Harissa Aioli Triple-Cooked Fish and Chips with Homemade Tartare Crisp-Crusted Fish Burger with Minty Pea Smash Salmon en Papillote with Herb Butter Marinated-feta horiatiki with tomato-water dressing Jambalaya Arancini with Cajun Rémoulade Beer-Battered Cod Kibbeling with Homemade Remoulade Toasted Cumin Lablabi with Harissa Oil and Olive-Oil Tuna Lablabi Bread Salad with Harissa-Lemon Dressing Hermitage-Style Olivier with Poached Chicken, Shrimp and Homemade Mayonnaise Pastelón with Alcaparrado Picadillo and Cheddar Custard Picadillo a Caballo with Maduros Smoked Salmon Pikelet Bites with Lemon-Dill Cream Cheese Brined Pork Medallions with Dijon-Caper Butter Sauce Oven-Braised Ropa Vieja with Maduros Seared Tuna Niçoise with Jammy Eggs and Anchovy-Caper Dressing Whipped Tuna Niçoise Tartine with Olive Crumb Schnitzel Bites with Lemon-Caper Dip Crispy Cheddar Grit Bites with Cajun Shrimp and Rémoulade Restaurant-Style Solyanka with Smoked-Rib Broth Solyanka Melt Toast with Lemon-Dill Sour Cream Egg-White Whitebait Fritters with Caper-Lemon Butter on Sourdough

Updated 2026-10-10