Caper Puree

Caper puree is made from capers, which are the pickled flower buds of the Capparis spinosa shrub, native to the Mediterranean and parts of Asia. The buds are typically brined or pickled in salt and/or vinegar, then pureed to create a smooth paste.

Caper puree is used to add a briny, tangy, and slightly floral flavor to foods. Manufacturers add it to dips, sauces, salad dressings, and marinades to enhance taste and provide a unique flavor profile.

Capers are generally recognized as safe (GRAS) by the FDA when used as a food ingredient. They are a source of sodium due to the brining process, and consuming high amounts of sodium can be a concern for some individuals. JECFA has evaluated capers and found no safety concerns at typical consumption levels. No specific health claims are associated with caper puree.