Something special: Hand-picked capers come to us in brine, which not only keeps them fresh and maintains their moisture, they are also ready for immediate use. The buds of the caper bush bring their very own aroma: A pleasant mustard and onion note mixes with the acidity of the brine and the genuine taste of the capers and becomes a fine specialty in your kitchen.
Versatile: Cooking with capers is certainly not one-sided. Whether in salads, sauces, in tartar or on pizza - capers always go. Not only do they go well with Königsberger meatballs, but capers are virtually essential. In traditional Italian cuisine, capers are often used in burrata or vitello tonnato. Capers are best added to hot dishes at the end.
Snacking directly from the caper bush? This is not a good idea, because before capers are dried for a few days and then pickled, they are quite inedible. It is also interesting to note that the same mustard oils can be found in capers as in onions or leeks. However, capers only develop their oniony pungency when they are pickled in a brine of water, salt or vinegar. The reason for this is an enzymatic reaction that releases the typical caper aroma.
- Filling Weight
- 67 ml Abtropfgewicht: 35g
- Spice type
Nährwertangaben je 100 g
|Energie||110 kJ/ 26 kcal|
|- davon gesättigte Fettsäuren||0,1 g|
|- davon Zucker||2,5 g|