The History of Capers

Capers are the immature green flower buds of the caper bush, which is native to most of the Mediterranean region and some parts of Asia. (It is also cultivated in Australia today.) Human use of capers dates back to 2,000 B.C. and they are specifically mentioned as a food in the Epic of Gilgamesh. Capers are also mentioned in the Bible as well as several other ancient and religious texts. Capers were also eaten by the ancient Romans and have since been adopted into many cuisines. In modern times, capers are typically categorized according to their size. The finest and most expensive capers are grown in the south of France and are called nonpareils. In general, the larger the caper, the more acidic it will be. Capers are particularly popular in Italian cuisine and are used in several beloved dishes, including chicken piccata and pasta puttanesca. They’re also used in French, Spanish, Indian, and American cuisine, among many others, and thus remain a very popular ingredient throughout the world.