Caper 'Pepper' Powder
When in season, go forage some caper buds and make a pepper-like powder to sprinkle on fish and other seafood.
Equipment
- Oven
- Spice Grinder
- Small Jar for storage
Ingredients
- 500 grams Fresh Caper Buds (not brined)
Instructions
- Thoroughly wash the caper buds with cold water and leave to drain in a coliander.
- Spread the capers evenly on a baking sheet and de-hydrate in an an oven at 110°C for at least 5 hours or until the capers are completely dried and wrinkly.
- Transfer the de-hydrated capers to a spice grinder and grind into a fine powder.
- Pass through a sieve just in case there is any debris and store in an air-tight jar for storage. Keep in a dry place until needed.
Notes
You will be surprised how little powder you will make once you de-hydrate the capers.
If you like, you can make a sea-salt mix with the caper powder. Another useful seasoning for seafood would be a mix of caper powder with grounded red peppercorns and fennel.