Capers in salt

Not everyone knows that the capers are a climbing shrub and that we consume the bud of the flower still closed.

Typically found in Mediterranean areas, the capers have various properties: they are very rich in flavonoids and beta-carotene, which have an important antioxidant action, they are useful in regulating cholesterol levels in the blood, they have an anti-inflammatory effect and protect the joints as they stimulate the cells that generate cartilage, and they are also helpful for those suffering from varicose veins as they promote micro-circulation.

For women, their use is highly recommended because among other benefits, they are also diuretic, making them very useful for those with water retention issues that cause the annoying cellulite.

We market both capers in brine and salted capers. The ones in brine are typically a product from Puglia. I chose to try the Salted Capers first, which I normally buy to prepare mainly fish-based recipes.

I would like to make a recommendation to those reading… NEVER use capers from the very first stages of preparing dishes, as capers should be consumed raw, meaning they are only used in the final stages of cooking, because if cooked too long, they not only become tasteless but also slightly bitter.

Also, make sure to add them to the other ingredients after rinsing them very well to remove excess salt and gently drying them, perhaps with a paper towel.

I recommend the Salted Capers from Oro del Salento also for the preparation of pasta, salads, sauces, eggs, pizza, poultry, canapés, and/or appetizers.

Reviews indicate satisfied customers with the quality and taste of these capers, and we invite you to choose them, certain that you won’t regret it!