The smallest and most prized size grade of caper-the pickled flower bud of the Capparis spinosa plant, a trailing vine native to the Mediterranean region-is called the nonpareil caper. Capers are graded by size, from nonpareil (generally under about 7mm) up through larger grades such as surfines, capucines, and capotes, with the smallest grades commanding the highest prices for their delicate texture and concentrated flavor.
Historically, capers have been prized for centuries, with evidence of their use dating back to ancient civilizations such as the Egyptians, Greeks, and Romans. These piquant buds were highly sought-after, not only for their flavor but also for their purported medicinal properties. Today, the primary sources of nonpareil capers are the Mediterranean countries, particularly Italy, Spain, and Greece, where the plant thrives in the warm, arid climate.
In the kitchen, the nonpareil caper is a versatile ingredient that can elevate a wide range of dishes. Its flavor profile is often described as bold, pungent, and slightly lemony, with a briny, slightly salty undertone. This flavor profile makes capers an excellent addition to sauces, dressings, and marinades, where they can lend depth and complexity to the overall taste.
Nonpareil capers are commonly used in Mediterranean and Italian cuisines, where they are often paired with seafood, poultry, and vegetables. In Italian cuisine, capers are a crucial component in classic dishes such as Chicken Piccata, Veal Scaloppine, and the iconic Pasta alla Puttanesca. In Greek and Moroccan cuisines, capers are used to season roasted meats, stews, and vegetable-based dishes, adding a delightful contrast to the other flavors.
Beyond their culinary applications, nonpareil capers also pair well with a variety of complementary ingredients. Their briny, pungent notes can balance the richness of butter, cream, and olive oil, while their acidity can cut through the fattiness of proteins. Nonpareil capers also complement the flavors of herbs such as parsley, basil, and thyme, as well as spices like black pepper, garlic, and paprika.
In short, the nonpareil caper is a small but versatile ingredient with a long history and a distinctive, briny flavor profile that lends itself to a wide range of culinary applications across many global cuisines. Its concentrated flavor and delicate texture make it a favorite among chefs and home cooks alike.