Flower power.

That’s exactly what capers are and do – they are the flower buds of a wild bush that lend serious flavor power to your cooking.

Our story starts several thousand years ago, when capers moved from simple would-be blossoms to culinary colossus.

That’s when the people of the Mediterranean realized that if they picked the buds of the caper bush before they opened, they could pickle them and use them to add a deliciously pungent flavor to their cooking.

When shopping for capers, head to the pickle or Italian section of the grocer, where you will find them in small jars. Most will be packed in brine, the best of which are the “nonpareils” from France.

Capers that are dry-packed in salt are prized for their intense flavor, but usually are found only in specialty shops. They also must be rinsed very well before using. Brine- or vinegar-packed capers also can be rinsed, but it isn’t essential.

Capers generally are used as a flavor accent, a sort of finishing savory-salty bite for sauces, seafood, lamb and salads. Just remember – they are intense, so a little goes a long way. Once opened the bottles can be refrigerated for months.

For more ideas for using capers, check out the Off the Beaten Aisle column over on Food Network: http://bit.ly/GDtoAn

ULTIMATELY EASY PUTTANESCA SAUCE

This is my speedy version of the classic Italian pasta sauce. Serve it over any pasta you like, and be sure to top it with gobs of Parmesan cheese. Some puttanescas are spicy; this one is mild. Feel free to crank the heat with more red pepper flakes.

Start to finish: 25 minutes

Servings: Six

1/2 pound bacon, cut into small pieces

2 anchovy fillets

4 cloves garlic, minced

1 large yellow onion, diced

1 large red bell pepper, cored and finely chopped

1 large green bell pepper, cored and finely chopped

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

1/4 teaspoon red pepper flakes

1/2 cup Kalamata olives, pitted and chopped

1 tablespoon chopped capers

28-ounce can crushed tomatoes

2 tablespoons balsamic vinegar

1/4 cup grated Parmesan cheese

Salt and ground black pepper

In a large saucepan over medium-high, combine the bacon, anchovies, garlic, onion, both bell peppers, oregano, basil, thyme and red pepper flakes. Saute until the bacon is cooked and the onion is tender, about 10 minutes.

Add the olives, capers and tomatoes, then bring to a simmer. Stir in the balsamic vinegar and Parmesan, then season with salt and pepper.

Per serving: 310 calories; 210 calories from fat (68 percent of total calories); 23 g fat (7 g saturated; 0 g trans fats); 30 mg cholesterol; 18 g carbohydrate; 10 g protein; 4 g fiber; 900 mg sodium.