What In The Heck Are Capers?

I know the are little round things and they are in a jar, other then that I don't know what they are or what they taste like. Maybe someone here will know and educate us on capers.

I see that others have been more specific about what they are so, I have actually learned here, myself, what they are. So, I can just say that they can be an acquired taste. I happen to like them. My hubby, on the other hand both likes and dislikes them. If I make Chicken Piccatta, he hates them. If I make Bruschetta, he loves them. So, it really might depend on what you put them in as to how you feel about them. They are very salty, very flavorful but, as I said, an acquired taste. Have you ever had Bruschetta? If not, Better Homes and Gardens cook book has a really great recipe. I would try that first so that you get a better feel, or taste, for the fact that they can taste really good. Then, get more brave and try them in other things. I hope you enjoy them!

I have seen capers used a lot on cooking shows. I understand that they have a strong bitter flavor, almost like a green olive on steroids. I am not sure if I would like them or not. I have thought about buying a jar of them. I do alot of homemade Italian and Mediteranean dishes at my house and these would come in handy in those. I just hate the thought of buying something and it ruining the taste that I have acquired in the food that I prepare myself.

I have a large jar of them in my fridge - I like them with fish. They are tiny - like the size of a small pea or wild blueberry. They come pickled and sometimes called non pereille or some sort. They are a little bitter and a lot salty. Similar to a strong olive. I like them sauteed in butter with tomatoes and then drizzled over baking fish.

I have only tried them 1 time and I didnt like them it was a oasta dish I had and there were a lot of them I dont even remember the taste but I remember having some very strong taste and after taste. they were green (dark green like olive)

Capers are the flower bud from Capparis Spinosa and are hand picked and then pickled in vinegar brine They are used in fish dishes and also tartare sauce

Capers are the pea-sized, unopened flower buds of Capparis spinosa (Capparidaceae), They are used to flavor pickles, relishes and sauces, and they are used for swordfish steaks and in pasta (spaghetti) dishes. capers are related to the mustard family.

capers is a fish, and it is for any cuisine, I never ate them myself, I think they are small fish but that is all I know.

Isnt a caper a fish type thing?? LOL guess if I read the other responses I'd know huh..but I'm anxious to get back outside so I'm rushing..

When you know a spice,it's taste,then you think,what would it compliment and one of my favourites is the old English recipe for "Boiled leg of Mutton or Lamb,Caper sauce"1-Place leg or meat into boiling salted water(20 min per LB and 20 min over) 2- Add 2 or3 whole carrots,onions,a whole leek,afew sticks of celery Parsley stalks and a bayleaf Caper Sauce, 2 oz marg or butter,2oz flour 1pt of cooking liqor in which the leg has been cooked and 1 tablespoon Capers Make a veloute(sauce) and cook out,season and add capers and the saltyness of the capers will combine with the lamb to bring out a real yummy yummy(I got love in my tummy) taste

I have only ever had capers in spaghetti sauce, Italian I guess. The sauce was green olives, black olives, and capers. They are salty little green things. They are not bad in something, but I am not sure how they would taste by themselves.

Capers are sometimes confused with the brined and dried fish called anchovies, since both are harvested from the same regions and are processed similarly. Capers are actually immature buds plucked from a small bush native to the Middle East and Mediterranean regions of the world. Fresh caper blossoms are not especially flavorful, but their sharpness increases dramatically after sun-drying and brining in vinegar.

Italians use capers quite a bit in their cooking. They are like small raisins in size and are green, they are very salty. A lot of people don't like them, they have a particular taste. I don't like them very much but I will eat them most people I know take them out of their food. You get them a lot in pizzas for example.

Capers are green and it is small as a baby's pinky nail. The ones are used are pickled so they're salty and come in thin bottles. I use them mostly for pasta and sardines. Most recipes that call for it are of Italian origin. They're good but it does need some getting used to.

Capers are actually very popular - its just most people dont realise they are eating them. They are a prime ingredient in tatare sauce, and many other sauces. They lend a shrapness and tang, as well as a little saltiness to many foods. They are rarely eaten as "capers" although quite often used to top canapes, in salads, sauces and stews. Very nice little flowers, but not too good without an accompaniment.