Cook's Dictionary
![Cavolo nero [cav-oh-lo nee-ro]](images/blogs/BlogEntries/126/126_2.jpg)
Our A- Z glossary clarifies cooking terms and illustrates unusual-looking produce.
Capers [kay-pers] and caperberries
Capers – the shrivelled, sharper half-sister of the olive – are the buds of a bush native to the Mediterranean. You’ll find them in jars at the supermarket pickled in vinegar or brine, so give them a rinse before use. Capers add bite to salads, play a key role in tartare sauce, and generally complement fish well. Chopped gherkin is a reasonable alternative in a fishy context. Less widely used are the larger caperberries: a grown-up, spinsterish version of the caper.
Recipes with capers
Chargrilled asparagus and halloumi with crispy capers
Leeks vinaigrette with eggs and capers