Capers in Spanish Cuisine

TL;DR

• Capers are a fundamental ingredient in Spanish cuisine, adding a unique briny and tangy flavor to various dishes.
• There are different types of capers used in Spanish cooking, including nonpareils, capotes, and caperberries, each with distinct characteristics.
• Capers are versatile in Spanish cuisine, featuring in tapas, main courses, sauces, and condiments.
• The harvesting and processing of capers is a labor-intensive process, with many capers used in Spain sourced from Mediterranean countries.
• Despite their small size, capers offer nutritional benefits and align well with the principles of the Mediterranean diet.

Introduction

Tiny, briny, and packed with flavor, capers have been a staple in Spanish cuisine for centuries. These little green buds have played a significant role in shaping the vibrant tapestry of flavors that define Spanish cooking. From sun-drenched coastal regions to the heart of the country, capers add a distinctive zest to countless dishes.

But what makes these small, unassuming buds so special? And how have they become such an integral part of Spanish culinary tradition? Let’s embark on a flavorful journey through the world of capers in Spanish cuisine.

What Are Capers?

Capers are the unopened flower buds of the Capparis spinosa plant, a perennial that thrives in the Mediterranean climate. These small, round buds are harvested by hand before they can bloom, then dried in the sun and brined or salt-cured to develop their characteristic tangy flavor.

The caper plant is a hardy shrub that grows wild throughout the Mediterranean region, including parts of Spain. Its ability to thrive in harsh, rocky environments has made it a valuable crop in areas where other plants struggle to survive.

Capers have a complex flavor profile that’s simultaneously briny, tangy, and slightly floral. This unique taste has made them a prized ingredient in Spanish kitchens, where they’re used to add depth and complexity to a wide range of dishes.

Types of Capers

Nonpareils and Capotes

When it comes to capers, size matters. The two main types you’ll encounter in Spanish cuisine are nonpareils and capotes.

Nonpareils are the smallest and most prized capers, measuring just 7mm or less in diameter. These tiny buds pack a powerful punch of flavor and are often used as a garnish or in dishes where their delicate texture can shine.

Capotes, on the other hand, are slightly larger, ranging from 7mm to 14mm. They have a more robust flavor and firmer texture, making them ideal for cooking or incorporating into sauces.

In Spanish cooking, both types are used interchangeably, though some chefs prefer the delicate nonpareils for certain dishes and the heartier capotes for others.

Caperberries

While not technically capers, caperberries are close relatives that deserve a mention. These are the fruit of the caper plant, allowed to grow and mature on the vine.

Caperberries are much larger than capers, about the size of an olive, and have a milder, less intense flavor. They’re often pickled and served as a tapas dish on their own or used as a garnish for cocktails.

In Spanish cuisine, caperberries sometimes appear in salads or as part of a charcuterie board, offering a unique alternative to traditional olives.

Capers in Spanish Cooking

Traditional Uses

Capers have been a part of Spanish cooking for centuries, with their use dating back to Roman times. In traditional Spanish cuisine, capers are often used to add a burst of flavor to simple dishes.

In coastal regions, capers frequently appear in seafood dishes, complementing the delicate flavors of fish and shellfish. Inland, they’re used to brighten meat dishes and add complexity to sauces.

One classic use is in the Andalusian dish “pescado en adobo,” where white fish is marinated in a mixture of vinegar, paprika, and capers before being fried. In the Balearic Islands, capers are a key ingredient in “pa amb oli,” a simple yet delicious dish of bread rubbed with tomato and topped with olive oil, capers, and sometimes cured meats.

Flavor Profile

The flavor of capers is truly unique. At first bite, you’ll notice a sharp, salty taste that quickly gives way to a complex blend of flavors. There’s a briny undertone reminiscent of the sea, followed by a subtle floral note and a hint of bitterness.

This flavor profile makes capers an excellent complement to rich or fatty foods. In Spanish cuisine, they’re often paired with olive oil, tomatoes, and garlic – ingredients that balance and enhance their unique taste.

Capers also have a natural affinity for fish and poultry. Their tangy brininess cuts through rich flavors, while their subtle floral notes add depth and complexity to lighter dishes.

Spanish Dishes with Capers

Tapas and Appetizers

In the world of Spanish tapas, capers make frequent appearances. They add a zesty kick to many popular small plates.

One classic tapa is “boquerones en vinagre” – fresh anchovies marinated in vinegar and served with capers, garlic, and parsley. The capers provide a perfect counterpoint to the rich, oily fish.

Another favorite is “ensaladilla rusa,” a Spanish take on potato salad that often includes capers for an extra burst of flavor. The capers’ brininess cuts through the creamy mayonnaise dressing, adding depth to this popular dish.

For a simple yet delicious tapa, try “aceitunas con alcaparras” – a mix of olives and capers marinated in olive oil and herbs. It’s a perfect example of how Spanish cuisine can turn a few simple ingredients into something extraordinary.

Main Courses

Capers shine in many Spanish main dishes, particularly those featuring fish or poultry.

“Pollo al ajillo con alcaparras” is a mouthwatering chicken dish where capers play a starring role. The chicken is cooked with garlic, white wine, and a generous handful of capers, creating a sauce that’s both rich and tangy.

In seafood dishes, capers often appear in “salsa verde,” a green sauce made with parsley, garlic, and olive oil. This sauce is commonly served with hake or cod, with the capers adding a briny punch that complements the delicate fish perfectly.

For a vegetarian option, “pisto manchego” – a Spanish ratatouille – sometimes includes capers to add depth to the medley of summer vegetables.

Sauces and Condiments

Capers are a key ingredient in many Spanish sauces and condiments, adding a burst of flavor that elevates the entire dish.

“Salsa tártara,” the Spanish version of tartar sauce, always includes capers. They’re finely chopped and mixed with mayonnaise, pickles, and herbs to create a zesty accompaniment for fried fish or seafood.

In the Canary Islands, “mojo verde” – a sauce made with cilantro, garlic, and olive oil – often includes capers for an extra tangy kick. This versatile sauce is used on everything from potatoes to grilled meats.

For a quick and easy condiment, try “alcaparrado” – a mix of chopped olives, capers, and pimientos. It’s perfect for spooning over grilled fish or meat, instantly adding a burst of Mediterranean flavor.

Culinary Techniques

Spanish chefs employ various techniques to make the most of capers’ unique flavor profile.

One common method is to fry capers briefly in hot oil. This transforms them into crispy, salty morsels that make an excellent garnish for salads or seafood dishes. The frying process intensifies their flavor and adds a delightful crunch.

Pickling is another important technique. While capers are usually sold pre-brined, some Spanish chefs prefer to pickle their own, often adding herbs or spices to create a unique flavor profile.

In many dishes, capers are added towards the end of cooking to preserve their texture and prevent their flavor from becoming too muted. This technique is especially common in quick-cooked seafood dishes, where the capers provide a bright, fresh contrast to the fish.

Some chefs prefer to rinse capers before use to remove excess salt and brine. This allows for better control over the dish’s overall saltiness and lets the capers’ more subtle flavors shine through.

Nutritional Information

Despite their small size, capers pack a nutritional punch that fits well with the health benefits associated with the Mediterranean diet.

Capers are low in calories but high in flavor, making them an excellent option for those watching their calorie intake. They’re also a good source of vitamins and minerals, particularly vitamin K, which is important for blood clotting and bone health.

The pickling process used to preserve capers results in a high sodium content, so they should be consumed in moderation by those on low-sodium diets. However, their intense flavor means a little goes a long way, allowing you to add a lot of taste without using large quantities.

Capers also contain quercetin, a flavonoid with antioxidant properties. Some studies suggest that quercetin may have anti-inflammatory effects and could potentially help reduce the risk of certain chronic diseases.

In the context of Spanish cuisine, capers contribute to the overall healthfulness of many dishes. They add flavor without the need for excessive fats or sugars, aligning well with the principles of the Mediterranean diet.

Sourcing and Processing

Geographic Sources

While Spain produces its own capers, particularly in the regions of Murcia and Almería, a significant portion of capers used in Spanish cuisine are imported from nearby Mediterranean countries.

Morocco is a major supplier, with its capers prized for their small size and intense flavor. Turkish capers are also popular, known for their larger size and slightly milder taste.

The Italian island of Pantelleria is famous for its capers, which have protected geographical indication status in the EU. These capers sometimes find their way into high-end Spanish kitchens.

Regardless of origin, the Mediterranean climate – with its hot, dry summers and mild winters – provides ideal growing conditions for caper plants, ensuring a steady supply for Spanish cuisine.

Harvesting and Processing

Caper harvesting is a labor-intensive process that has changed little over the centuries. The buds must be picked by hand before they flower, a task that requires skill and patience.

Traditionally, harvesters would climb over rocky terrain in the early morning hours, carefully plucking the buds and placing them in baskets. This method is still used in some areas, particularly for wild capers.

Once harvested, the capers are sorted by size. They’re then dried in the sun to remove excess moisture before being preserved.

The most common preservation method is brining, where the capers are soaked in a solution of salt and water. Some producers use a dry-salting method instead, packing the capers in layers of salt.

Modern processing facilities use mechanized sorting and brining processes, but the basic principles remain the same as they have for generations.

Packaging and Preservation

In Spanish markets and kitchens, capers are typically found in glass jars or plastic containers, packed in brine or salt. The brine-packed capers are ready to use straight from the jar, while salt-packed capers need to be rinsed before use.

Some gourmet shops offer capers packed in extra virgin olive oil, a method that imparts additional flavor to the capers and creates a flavored oil that can be used in dressings or marinades.

For long-term storage, an unopened jar of capers can last for several years in a cool, dark place. Once opened, they should be refrigerated and used within a few months for the best flavor.

Many Spanish home cooks prefer to transfer store-bought capers to a ceramic or glass container for storage, sometimes adding a splash of sherry vinegar or a few herbs to the brine for extra flavor.

Conclusion

Capers may be small, but their impact on Spanish cuisine is anything but. From the sun-drenched coasts to the bustling tapas bars of Madrid, these tiny buds have left an indelible mark on the flavors of Spain.

As we’ve explored, capers bring more than just taste to the table. They’re a testament to the ingenuity of Mediterranean cooks, who transformed a wild plant into a culinary treasure. They embody the Spanish approach to cooking – simple ingredients, skillfully combined to create flavors greater than the sum of their parts.