Flavor← the wheel
Caper
Savory & ferment· ferment vinegar
What it is
Caper is the unopened flower bud of Capparis spinosa, a Mediterranean shrub, typically brined or salt-cured before use.
What it tastes like
The house reads it as salt, horseradish ✳ — a known palate, not yet a cited measurement.
What goes with it
- Mangoboth carry 2,5-dimethylpyrazine, roasted coffee ✳ paper pending
- Black teaboth carry β-damascenone, cooked apple ✳ paper pending
- Cacaoboth carry 2,5-dimethylpyrazine, roasted coffee ✳ paper pending
Salt and acid
Salt
0 mgAsian pear10 mgCinnamon100 mgFennel seed1,000 mgOlive10,000 mgFish sauce
Sodium 2,348 mg per 100 g — USDA FoodData Central 172238.
Acid
Acid not measured yet.
Unusual pairings
Pairs the library can cite that almost nobody makes.
- Caper + Caramel
both carry 2,5-dimethylpyrazine, roasted coffee ✳ paper pending (14 of 338 carry it)
- Caper + Cane sugar
both carry 2,5-dimethylpyrazine, roasted coffee ✳ paper pending (14 of 338 carry it)
- Caper + Mango
both carry 2,5-dimethylpyrazine, roasted coffee ✳ paper pending (14 of 338 carry it)
104 compounds are on file for it, none yet with a paper the library can cite — we are sourcing it.
On file, no cited source yet ✳
These molecules are on record for it from the library's earlier sources. We are buying and requesting the papers; each one that lands moves its molecule up into the cited list.
- Capparin A
- [(1S,2E)-1-Methyl-3-[(1S)-2alpha,6alpha-(epoxymethano)-1alpha-hydroxy-2,6-dimethyl-4-oxocyclohexane-1-yl]-2-propenyl]beta-D-glucopyranosideterpenoid
- indole-3-carboxaldehydenitrogen compound
- (4S)-4-hydroxy-3,5,5-trimethyl-4-[(1E,3S)-3-{[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}but-1-en-1-yl]cyclohex-2-en-1-oneterpenoid
- nicotinaldehydenitrogen compound
- 2-Hexenalaldehyde
- methyl isothiocyanatesulfur compoundreads as horseradish-like odor (PubChem)
- 3-methylbut-2-en-1-olalcohol
- Cappariloside Anitrogen compound
- stachydrineacid
- butyl isothiocyanatesulfur compound
- matairesinolphenol
- Spionoside Aterpenoid
- Cappariloside Bsugar
- 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-oneether
- 1-methylpyrazin-1-iumnitrogen compound
- 2-pyrrolidonenitrogen compound
- 5-methylfurfuralfuran
- 5-formylthiophene-2-carbonitrile
- pyrrole-2-carboxylic acidacid
- 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-[[(2R,3S,4S,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxymethyl]oxan-2-yl]oxychromen-4-oneflavonoid
- 4-hydroxybenzaldehydephenol
- (22Z)-4-hydroxy-2-oxa-11,16,20-triazatricyclo[22.2.2.13,7]nonacosa-1(26),3,5,7(29),8,22,24,27-octaene-10,21-dionenitrogen compound
- (4R)-4-hydroxy-3,5,5-trimethyl-4-[(E,3R)-3-[(2S,3S,4R,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxybut-1-enyl]cyclohex-2-en-1-oneterpenoid
- palmitic acidacidreads as slight characteristic taste (PubChem)
- pyrrole-2-carboxaldehydenitrogen compound
- stearic acidacidreads as taste suggesting tallow (PubChem)
- 2,5-Dicyanothiophene
- 2-acetylpyrrolenitrogen compound
- Quercetin 3-galactoside 7-rhamnosideflavonoid
- 2-formylpyridinenitrogen compound
- 1-methyl-1H-pyrrole-2-carboxaldehydealdehyde
- 2-acetylfuranfuran
- [(2R,3R,4S,5R,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] (1Z)-3-hydroxy-N-sulfooxypropanimidothioateacid
- 5,7-dihydroxy-2-(4-hydroxyphenyl)-3-[(2S,3R,4S,5S,6S)-3,4,5-trihydroxy-6-[[(2R,3R,4S,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxymethyl]oxan-2-yl]oxychromen-4-oneflavonoid
- Kaempferol 3-O-rhamnosyl-rhamnosyl-glucosideflavonoid
- [(2S,3S,4S,5S,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] (1Z)-2-(4-methoxy-1H-indol-3-yl)-N-sulfooxyethanimidothioateacid
- [3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] 6-oxo-N-sulfooxyoctanimidothioateacid
- 2-(3,4-dihydroxyphenyl)-3-[(2S,3S,4S,5R,6S)-4,5-dihydroxy-6-[[(2R,3R,4S,5S,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxymethyl]-3-[(2S,3S,4S,5R,6R)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5,7-dihydroxychromen-4-oneflavonoid
- 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(3R,4S,5S,6R)-3,4,5-trihydroxy-6-[[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-[[(2R,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxymethyl]oxan-2-yl]oxymethyl]oxan-2-yl]oxychromen-4-oneflavonoid
- (2S,3R,4S,5S,6R)-2-[(3-ethyl-1H-indol-4-yl)oxy]-6-(hydroxymethyl)oxane-3,4,5-triolnitrogen compound
- (2R,3R,4S,5S,6R)-2-[[(2R,3S,4S,5R,6S)-6-[(3-ethyl-1H-indol-4-yl)oxy]-3,4,5-trihydroxyoxan-2-yl]methoxy]-6-(hydroxymethyl)oxane-3,4,5-triol
- lanceolatin Bacid
- 1-S-[(1Z)-N-(sulfooxy)ethanimidoyl]-1-thio-beta-D-glucopyranoseacid
- 2,3-dimethylpyrazinepyrazine
- beta-sitosterolalcohol
- 3-Cyanoindolenitrogen compound
- 2,5-dimethylpyrazinepyrazine
- diacetone alcoholketonereads as minty odor (PubChem)
- sinalbinacid
- [3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] N-sulfooxybut-3-enimidothioateacid
- Quercetin 3-glucoside-7-rhamnosideflavonoid
- quercetin 7-rutinosidesugar
- oleic acidacidreads as peculiar lard-like odor (PubChem)
- [3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] 3-hydroxy-3-methyl-N-sulfooxypentanimidothioateacid
- [3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] 4-methylsulfinyl-N-sulfooxybutanimidothioateacid
- [3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] 2-(4-hydroxy-1H-indol-3-yl)-N-sulfooxyethanimidothioateacid
- [3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] 2-(1-methoxyindol-3-yl)-N-sulfooxyethanimidothioateacid
- 2-(3,4-dihydroxyphenyl)-5,7-dihydroxy-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxychromen-4-oneflavonoid
- 5-methyl-2-furanmethanolfuran
- quercetinflavonoid
- linoleic acidacid
- isoquercetinflavonoid
- rutinflavonoid
- kaempferolflavonoid
- alpha-linolenic acidacid
- 2-Hydroxy-2-methylbutyl glucosinolateacid
- Astragalinflavonoid
- elaidolinolenic acidacid
- nictoflorinflavonoid
- β-damascenoneterpenoid
- [3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] 2-(1H-indol-3-yl)-N-sulfooxyethanimidothioateacid
- kaempferol-7-O-neohesperidosideflavonoid
- orixalone Anitrogen compound
- sitoglusideterpenoid
- 2,5-Thiophenedicarboxaldehyde
- allyl formateester
- p-coumaric acidacid
- Cadabicinesugar
- ursolic acidacid
- secoisolariciresinol
- glucobrassicinnitrogen compound
- 4-methoxyglucobrassicinacid
- glucobrassicinacid
- 2-Thiophenecarbonitrileacid
- 3-formylthiophenesulfur compound
- (E)-N-(thiophen-2-ylmethylidene)hydroxylamine
- thymolphenolreads as aromatic odor (PubChem)
- isatinnitrogen compound
- 8-Hydroxy-1,5-dimethyl-8-[3-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxybut-1-enyl]-6-oxabicyclo[3.2.1]octan-3-oneterpenoid
- furfuralfuranreads as almond-like odor (PubChem)
- formylthiophenesulfur compound
- p-anisic acidacid
- 2-Thiopheneethanol
- Methyl methylcarbamateacid
- methyl palmitateester
- myristyl alcoholalcohol
- fosthiazate
- niacinamidenitrogen compoundreads as bitter taste (PubChem)
- [(2S,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl] (1E)-N-sulfooxyethanimidothioateacid
- MIMGnitrogen compound
- 4-methoxyglucobrassicinnitrogen compound
- 4-Ohimgnitrogen compound
- N-(thiophen-2-ylmethylidene)hydroxylamine