Capers

[Angela]

Capers. What are they exactly? Do they come from a pod, are they a seed of something?
My mom and I have pondered this, co-workers and I have pondered this, even the CL cooking club I belong too--help us out, please. I did a capers search and found some great sounding recipes, but no info. on what they actually are.
Thanks!

[sneezles]

Capers are the unflowered buds of a shrub native to the Mediterranean.

[Ralph]

From www.epicurious.com (http://www.epicurious.com)

The flower bud of a bush native to the Mediterranean and parts of Asia. The small buds are picked, sun-dried and then pickled in a vinegar BRINE. Capers range in size from the petite nonpareil variety from southern France (considered the finest), to those from Italy, which can be as large as the tip of your little finger. There are also the Spanish-imported stemmed caperberries that are about the size of a cocktail olive. Capers are generally packed in brine but can also be found salted and sold in bulk. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they're also used as a garnish for meat and vegetable dishes.

[Angela]

Thank you sneezles and Ralph! You've saved the day!

[Anne]

Hi Angela Nasturtium seed pods can be substituted for capers - if you grow them organically. I'm not sure that the seed pods of plants grown with chemical fertilizers, insectisides, etc. would be edible

The following is from my old Joy of Cooking by Rombauer and Rombauer (mid to late 70's edition)

After the blossoms fall, pick off the half-ripened Nasturtium seed pods. Continue as your crop develops to drop them into a boiled and strained mixture of:

1 quart white wine vinegar
2 teaspoons Pickling Salt
1 thinly sliced onion
1/2 teaspoon each allspice, mace and celery seed
3 peppercorns

Keep refrigerated and use as a variation for capers.