Capers: Vegan Cooking Guide
Capers are the pickled flower buds of the Capparis spinosa bush - intensely briny, slightly sour and herbal. They provide a bold, sharp flavour that punches through rich or creamy vegan dishes. They're essential in piccata, tartare sauce, puttanesca and anything that needs a saline, acidic kick.
How to Use Capers
Rinse before using if preserved in brine (they're very salty). Add whole to pasta and salads; roughly chop for sauces. Fry in oil for 1 - 2 minutes until they open up like flowers and become crispy - beautiful as a garnish.
Nutrition
Very low in calories; high in rutin (a quercetin derivative) and sodium from the brine.
Chef's Tips
- Capers preserved in salt (salted capers) are superior in flavour to those in brine - rinse thoroughly and soak in water for 20 minutes.
- Fried capers are a revelation: dry them thoroughly, then fry in olive oil until they open and crisp up - brilliant on pasta and salads.
- The caper brine itself is useful - add a tablespoon to dressings and sauces for instant briny depth.
→ Find the best substitutes for capers
Vegan Recipes Using Capers
Learn to cook with capers on video
Our Cook Like A Pro course covers vegan cooking techniques including how to get the most from plant-based proteins, flavour bases and dairy alternatives. Watch step-by-step with chefs Rupert Worden and Lisa Hinze.
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