A few days ago I posted a recipe for dried plantain chips, where I mentioned that I’d be posting a couple easy trail food items before sharing the full-meal recipes from the backpack trip I prepared for last week. Here’s an item that makes my taste buds really happy. It’s a strange food to some – and one I’ve never liked until recently: Dried capers!
I have always disliked these strange, green little units. Go figure, but after trying a friend’s recipe for olive-caper tapenade
If you want to spice up your trail snack bag, dry some capers and enjoy them on your next outdoor adventure!
Check out the below: the capers on the left had the same volume as the capers on the right before drying!
Capers are harvested in the spring and early summer when the buds are still tightly closed; they’re then dried in the sun and pickled. The delicate, salty buds are a key element of Mediterranean cooking. The size of capers varies; the smallest, more-common kind are called nonpareils.
I have always disliked these strange, green little units. Go figure, but after trying a friend’s recipe for olive-caper tapenade
If you want to spice up your trail snack bag, dry some capers and enjoy them on your next outdoor adventure!
Check out the below: the capers on the left had the same volume as the capers on the right before drying!
A few days ago I posted a recipe for dried plantain chips, where I mentioned that I’d be posting a couple easy trail food items before sharing the full-meal recipes from the backpack trip I prepared for last week. Here’s an item that makes my taste buds really happy. It’s a strange food to some – and one I’ve never liked until recently: Dried capers!
Italian capers are among the best known and exclusive specialties in the world. Yet not everyone is familiar with caper powder or caper salt. For an original and refined thought to enrich your spice shelf with something special and exclusive, there is nothing better than these small delicacy made of dehydrated capers.
And for a special touch, why not try the caper salt? Once a simple waste product derived from the processing of dried capers, this salt was in close contact with the capers themselves during the maturation and dehydration process, acquiring vegetation water and aromas, transforming from normal sea salt to flavoured salt. It is perfect to sprinkle on any food to give it flavour and Pantelleria notes.
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Our dried capers, as well as our crunchy capers, are an absolute must for those who want to delight their palate with the true flavours of Mediterranean region. However, to flavour any dish in an “invisible” way, it is possible to use caper powder. This delicacy is produced by large-caliber caper dehydrating and chopping, then passing it through a sieve to guarantee an extremely fine and versatile result. Ideal for seasoning of any exquisite dish from meat or fish up to pasta, it can be used simply as a spice ingredient.
What are Capers? – Martha Stewart’s Cooking School
FAQ
What do capers taste like?
Are capers dried olives?
Are capers the bud or fruit?
Are capers a type of pickle?
Are dried Capers better than brined Capers?
Sometimes capers can also be preserved dry, coming packed in salt rather than in a jar in brine. Because there is no vinegar involved, dried capers have a sweeter, more floral flavor than brined capers. Finding dried capers is more difficult, though—most grocery stores don’t carry them so you may have to look online.
Where can I buy Capers?
They can be found in jarred or canned form at most major grocery stores and are typically sold alongside other canned goods, such as olives and pickles. Specialty types are also available online, including capers food products canned in vinegar or sea salt, as well as freeze-dried varieties.
What does a dried caper taste like?
The flavor is like a cross between a lemon and an olive, with a little touch of artichoke as well. Sometimes capers can also be preserved dry, coming packed in salt rather than in a jar in brine. Because there is no vinegar involved, dried capers have a sweeter, more floral flavor than brined capers.
How are Capers made?
To make the capers you most often see in the grocery store, the immature buds of this plant are picked, dried in the sun and pickled in a salty brine with vinegar and sometimes wine. Although it’s been adapted to modern times and mass production, the process of pickling capers dates back to ancient times.