mezzomediCaper
Brined floral bud, salty and tangy with a pungent herbaceous note.
A small, tart green bud with a salty and pungent taste, capers add a distinctive umami flavor to dishes. Their crunchy texture and lemony flavor make them a key element of Mediterranean cuisine, where they enhance sauces, fish, and vegetables with character.
Best pairings
Pickle Classic88%Salty cousins: capers and cornichons naturally coexist in Italian and Provençal caper-based dishes.
Tapenade Classic88%A canonical tapenade ingredient, its tangy and pungent flavor balances it.
Kalamata olive Classic86%Brine to brine: two Mediterranean preserves sharing acidity, salinity, and astringency.
Mustard Classic86%Classic pairings in Provençal vinaigrette: mustard's tannin balances the acidity of capers.
Anchovy Classic85%Capers and anchovies, the salty duo of puttanesca and tapenade.
Tomato Classic84%Capers add a saline and tangy note typical of tomato sauces.
Black olive Classic84%Black olives and capers, the salty duo of tapenade.
Olive oil Classic84%Culinary pivot: olive oil carries the salty and tangy flavor of capers.
Tuna Classic83%Tuna and capers, in vitello tonnato and salads.
Lemon Classic82%Capers and lemon, the saline acidity for fish sauces.
Plate builder, pantry, dishes: it's all in the app.
In the kitchen
Signature dishes
Substitutes
FAQ
What goes with caper?
Caper pairs especially well with pickle, tapenade, kalamata olive, mustard and anchovy. Salty cousins: capers and cornichons naturally coexist in Italian and Provençal caper-based dishes.
What can I substitute for caper?
If you don't have it, try: tapenade, anchovy.