Does the size of capers influence their taste?
I read in several (non scientific) sources that smaller capers have a more "refined taste". I was not able to find an explanation what this "refined taste" is supposed to be. In supermarkets the smaller ones are more expensive.
Is there really a reason to prefer the smaller ones or is it just that: Smaller carps are lighter -> lower harvest yield by weight -> higher price to compensate -> perceived higher value/taste by customer?
Best Answer
I hadn't really thought about this until I saw your question. I don't use capers all that often, so I usually end up with the smaller ones as that's what I usually find at the market.
Interestingly enough, most of the sites I looked at said that said that there wasn't any difference and that it was a myth that seemed to perpetuate the idea that the smaller capers had a better taste. And your idea about price could also be a factor.
But then I ran across this from The Splendid Table:
SS: What about sizes? Should we be going for the smaller ones or the bigger ones?
DR: On the Internet, almost everybody says, "Get the smaller ones. They are better." But that is one of those food myths that just won't go away. The only reason that you hear it is because that's what everybody has always said, and nobody has really taken the trouble to really research it.
When I was in Pantelleria I kept asking, "What size do I want?" Everybody I spoke to -- from producers and chefs to local food writers -- all said the big ones are much more flavorful.
They usually come in three sizes: small, medium and large. The downside with the larger ones is these are closer to springing open and becoming flowers. They are not quite as tight in texture, they're not quite as firm, they have a flower inside them waiting to break out. However, they have developed to the most gorgeous flavor.
So, size does make a difference in the taste. As far as what is better, I would say it's a matter of personal preference.
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Size matters The smallest capers are called nonpareils and from there, they size up as surfines, capucines, fines, and capotes—getting floppier in texture and, according to Borri, “less concentrated in flavor” as they grow.What are the white dots on capers?
The caper bush is also called a Flinders Rose. The white spots that appear on some pickled capers are crystalized rutin, a flavonoid. Caper flowers are beautiful with delicate white petals that surround an eruption of purple stamens but are short-lived, lasting only a few hours on the vine before wilting.What do Unpickled capers taste like?
What Do Capers Taste Like? You wouldn't want to eat an unpickled caper. They're distantly related to the cabbage plant and have a bitter, radish-like flavor.Are capers mushy?
Small capers are the firmest and thus best suited to play a garnishing or finishing role, while the largest\u2014soft, but more flavorful\u2014work best in sauces and stews.Do olives taste like capers?
The taste of a caper is reminiscent of the lemony tang and brininess of green olives, but with a smack of floral tartness all their own. Because they're packed in brine, capers also boast a bold salty, savory flavor profile.What are Capers? #1 Health Benefit and Best Prep Hack
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