Can you tell me something about Capers?

I may have eaten them I am not really sure though. It all depends on if they have been pickled or saleted on how they taste. Here is some info I found. The salted and pickled caper bud (also called caper) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine. The mature fruit of the caper shrub is also prepared similarly, and marketed as caper berries. The buds, when ready to pick, are a dark olive green and about the size of a kernel of maize. They are picked, then pickled in salt, or a salt and vinegar solution. Capers are a distinctive ingredient in Sicilian and southern Italian cooking, used in salads, pizzas, meat dishes and pasta sauces. Examples of uses in Italian cuisine are chicken piccata and salsa puttanesca. They are also often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers are also sometimes substituted for olives to garnish a martini. Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: Non-pareil (0-7 mm), surfines (7-8 mm), capucines (8-9 mm), capotes (9-11 mm), fines (11-13 mm), and grusas. Unripe nasturtium seeds can be substituted for capers; they have a very similar texture and flavour when pickled. Answering from email sorry if someone else already gave this information.

My son had a jar of them in our fridge and I tasted one. I really did not like it at all. Maybe that is an acquired taste. they are slender and a dark color and taste salty and very tart.

I dont really care for them very much but then are used in many, many recipes. Te ones I have had were very salty. Here is some info on them Capers are the unopened green flower buds of the Capparis spinosa (Capparidaceae - caper family - closely related to the cabbage family), a wild and cultivated bush that is grown mainly in Mediterranean countries (southern France, Italy, and Algeria) and also in California. Manual labor is required to gather capers, for the buds must be picked each morning just as they reach the proper size. After the buds are picked, they are usually sun-dried, then pickled in a vinegar brine. Capers generally come in brine but can also be found salted and sold in bulk. Either way, rinse before using to flush away as much salt as possible. The taste is slightly astringent and pungent, and they can lend piquancy to many sauces and condiments; they can also be used as a garnish for meat and vegetable dishes http://whatscookingamerica.net/capers.htm

Will gee my dear I should be able to tell you lots about them as I did eat them a lot in my growing up years. Will not alot alot but quite abit. Oh oh wait a sec did you say capers or cappers? Cappers is what we use to call them Cappers is actually Capelin. Capelin is a cute little tiny fish you can read all about them at this great site. http://www.coastalsafari.com/CAPELIN.htm Mostly we ate them dried and salted!

Can't tell you much on capers as I'm not that much of a fan (even science wise). I have them rarely and the taste doesn't agree with me. If you are looking for another item healthwise in terms of antioxidants, possible cancer prevention, then its good to stick with fruits and vegetables (blackberries are another item to look into Ambie).

Capers are salty little things that look a bit like olives, only smaller. You can find them in your supermarket around where you'd find your pickled olives and onions etc. Or, you can get them from the deli too. Not heard of their health benefits, but i know they are yummy! Warning, A little goes a loooooong way! lol.

Lol I don't even know what they are to be honest so I can not help you out on this one at all Ambie I hope someone can

I love capers. I love broccoli with caper dressing. I wish to be able to buy them fresh, but canned capers are OK. I make my own dressing. Because capers are salty, I don't add salt to my dressing. You have to chop capers for dressing.

I honestly don't like them. They are too salty and bitter at the same time but some do like them. Its all about taste.

those salty little bitter balls - how they help with heart disease with all that salt, I don't know. unless one can eat them fresh without the brine? I like them sauteed in butter with tomatoes and poured onto fish for baking.

I have also heard of them but don't exactly know what they are. I'll check back to see.

I don't know anything about them, but found a couple websites. They are sold in jars, are a little salty and bitter. The sites have more info and also have links to recipes. http://www.hub-uk.com/interesting/capers.htm http://www.recipes4us.co.uk/Specials%20and%20Holidays/Capers%20Origin%20Uses%20Recipes.htm Hopefully you will get more from people who have actually had them...lol.