Food & Drink

What Do Capers Taste Like, Exactly? A Michelin-Starred Chef Weighs In

By Jessica Wrubel Parade - Food and Drink Stories

Updated June 3, 2026 7:03 PM

Love 'em or leave 'em (sitting untouched on the edge of your plate), capers tend to spark strong opinions from people. These tiny green buds show up in everything from chicken piccata and pasta puttanesca to smoked salmon platters and salad dressings, bringing a burst of salty, tangy flavor wherever they go. But despite being a staple in Mediterranean cooking, capers remain one of the grocery store's most misunderstood ingredients, leaving many to wonder, "What are capers, exactly?"

Are they olives? A vegetable? Some kind of seed? And why do they taste so distinctive? According to the experts, capers are much more interesting than most shoppers realize.

To get the scoop, I spoke with several culinary pros, including award-winning Chef Massimo Vicidomini of RPM Italian in Washington, D.C. Vicidomini's culinary career includes helping L'Olivo (in Capri, Italy) earn a Michelin star, and he says capers are one of those ingredients that can completely transform a dish when used correctly.

Whether you've been cooking with capers for years or you're staring at the dusty jar in the back of your pantry wondering what to do with it, here's everything you need to know about what capers taste like, where they come from and how to use them.

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What Are Capers, Exactly?

"Capers are the unopened flower buds of the caper bush, a Mediterranean plant that grows beautifully in rocky coastal climates," says Vicidomini. "The buds are picked and then preserved in salt or brine, which gives them their signature bright, savory flavor."

Andrew Ashmore, chef-partner of Beatrix and Antico Posto in Illinois, adds that capers are typically harvested by hand before they bloom and are also sun-dried before curing or pickling in brine.

Are Capers Baby Olives?

One word: No. Despite their similar appearance and briny flavor, capers are not baby olives.

Chef Katarina Petonito of The Duck & The Peach, La Collina and The Wells tells Parade that the confusion is understandable because both ingredients are processed in similar ways and often appear in the same Mediterranean dishes. However, olives are fruits that grow on olive trees, while capers are flower buds harvested from the caper bush.

What Plant Are Capers From?

"They come from the caper bush, called Capparis spinosa," says Kevin O'Donnell, chef-owner of Giusto and Mother Pizzeria in Newport, RI. The hardy plant grows throughout the Mediterranean region and is known for thriving in rocky, dry conditions where many other plants struggle.

What Do Capers Taste Like?

Mark Wilkins, director of grocery for Sprouts Farmers Market, describes capers as having a bright, tangy and slightly citrus flavor with a savory finish that adds a fresh pop to rich foods. Vicidomini agrees.

"Capers have a bold, salty, tangy flavor with a little floral and lemony sharpness," Vicidomini tells Parade. "They add brightness and depth to dishes in the same way citrus or olives can. Good capers should taste balanced-briny but not overpowering."

The exact flavor can vary depending on how they're preserved. O'Donnell says capers packed in salt often have a more floral, fruity character, while brined capers tend to taste sharper and more intensely salty.

"I prefer salted capers over brined capers," he says, "because the salt preserves their actual flavor better so they tend to be very floral and fruity vs. briney and sharp."

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Do Capers Have a Fishy Taste?

Not at all! This misconception likely comes from the fact that capers frequently appear in (and very well complement) seafood recipes, particularly dishes featuring salmon, tuna and white fish.

"People sometimes associate capers with seafood dishes because they pair so naturally with fish, especially Mediterranean preparations," says Vicidomini. "But capers themselves are more briny, citrusy and savory than 'fishy.'"

Wilkins adds, "A common misconception is that capers are overpowering or taste like fish. In reality, they're plant-based and, when used thoughtfully, provide a subtle burst of acidity and complexity that enhances rather than dominates a dish."

Where Do Capers Come From?

Capers are native to the Mediterranean region and have been used in cooking there for centuries. According to Wilkins, capers originate from areas including Italy, Spain and North Africa, where warm, dry climates allow the caper bush to thrive.

Vicidomini notes that Italy, Sicily and other parts of southern Europe are especially well-known for producing high-quality capers. At his restaurant, they even have a favorite brand.

"We use Agostino Recca Capers, an Italian brand known for quality Mediterranean capers with excellent texture and flavor," he explains. "Italian capers tend to have a cleaner, more delicate balance of salinity and acidity."

Do Capers Go Bad?

Like most preserved foods, capers have a long shelf life, but they won't last forever. Wilkins says unopened capers are shelf-stable and can be stored in a cool pantry. Once opened, however, they should be refrigerated to maintain freshness and flavor.

O'Donnell agrees, noting that capers stored properly in their original salt or brine can last a very long time under refrigeration.

Do Capers Need To Be Refrigerated?

Once opened, yes.

"It's best to refrigerate a jar of capers after it is opened," Ashmore explains. "They are preserved, so they have a very long shelf life, but they will eventually go bad."

What Are Non-Pareil Capers?

If you've ever noticed "non-pareil" on a jar label, you're looking at the smallest variety of capers available.

"Non-pareil capers are the smallest, most delicate variety, prized for their tender texture and more refined, nuanced flavor," Wilkins explains. "They're often considered the premium option for both home cooks and chefs."

Ashmore adds that these are typically harvested earlier than larger capers and measure less than seven millimeters in diameter.

Are Capers a Vegetable or a Fruit?

Surprisingly, capers are neither. Although they're often grouped with vegetables in recipes and grocery stores, capers are technically flower buds.

"They are actually a flower bud, botanically speaking," says Petonito. She notes that if the bud is allowed to mature, it develops into a caper berry, which is considered a fruit because it contains seeds.

Are Capers Vegan?

Yes. Capers are naturally vegan. Since they're simply flower buds preserved in salt or brine, they don't contain any animal products.

Are Capers Healthy for You?

Capers may be tiny, but they contain several beneficial compounds. Wilkins says capers are naturally low in calories and contain antioxidants, including quercetin and rutin. They're also a simple way to add flavor without additional fats or sugars.

That said, capers are typically high in sodium because they're preserved in salt or brine. Ashmore notes that while capers contain antioxidants, vitamins and minerals, people watching their sodium intake should enjoy them in moderation.

Petonito echoes this.

"All natural foods are healthy for you...however, they are packed in salt which isn't good for people watching their sodium intake. Everything in moderation," she says.

What Are Capers Used For?

"Capers are used to brighten sauces, seafood, pasta dishes, salads and roasted vegetables," Vicidomini says. "In Italian cooking, they're especially popular in dishes like piccata, puttanesca and Sicilian seafood preparations."

Petonito agrees, noting that she uses capers in everything from pasta sauces and salads to tartar sauce, smoked salmon plates and Mediterranean recipes. Their salty, acidic flavor makes them particularly useful for balancing rich, buttery dishes.

Where To Find Capers in a Grocery Store

Most shoppers can find capers near other brined and pickled ingredients.

According to Wilkins, capers are usually stocked in the condiment or international foods aisle, often near olives, pickles and other pantry staples.

O'Donnell notes that standard grocery stores typically carry brined capers, while specialty food stores may also offer salt-packed varieties or specialty jars.

Beginner-Friendly Caper Recipes To Try

If you're nervous about trying capers for the first time (or again), our experts have some recommendations about where to start.

"I think many people that don't enjoy capers either just haven't had good quality capers (packed in salt) or they overpowered the dish somehow rather than complimented the dish," O'Donnell tells Parade.

The chefs we spoke with agree that capers shine when they're balanced with rich ingredients that soften their briny edge and allow their bright, lemony flavor to come through.

For a beginner-friendly introduction, Wilkins recommends a simple lemon pasta with olive oil, garlic and a small amount of capers. "In a balanced dish like this, capers add brightness and depth without overwhelming the palate," he explains.
Vicidomini points to his Dover Sole Piccata with capers and brown butter. "When capers are balanced properly with butter, lemon, and good fish, they become incredibly elegant rather than overpowering," he explains. "A lot of people who think they dislike capers have only had overly salty versions used too aggressively." In a well-made piccata sauce, he says, capers add brightness and complexity without taking over the dish.
Ashmore agrees that classic Italian dishes are often the best introduction. He recommends Beatrix's Enlightened Caesar Salad, where capers act as a subtle secret ingredient that adds interest without dominating the other flavors.
Ashmore also suggests Chicken Piccata from Antico Posto, noting that capers help season the rich, buttery sauce with their signature lemony brininess.

The takeaway? If you think you don't like capers, don't write them off just yet. Try them in a well-balanced pasta, Caesar salad or piccata dish first. You may just discover that these tiny flower buds are far more nuanced than you realized.

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Sources:

Mark Wilkins, Director of Grocery, Sprouts Farmers Market
Massimo Vicidomini, Executive Chef, RPM Italian
Andrew Ashmore, Chef Partner, Beatrix and Antico Posto
Kevin O'Donnell, Chef/Owner, Giusto and Mother Pizzeria
Katarina Petonito, Chef, The Duck & The Peach, La Collina and The Wells

This story was originally published June 3, 2026 at 5:50 PM.