Capers
Capparis spinosa · Kapperappels · Kapperknop
Capers: what every chef needs to know
Capers are the unopened flower buds of the caper bush, a thorny Mediterranean shrub that grows naturally on rocky coastlines of the Mediterranean region. The buds are hand-picked in the early morning (April–August) and preserved immediately — raw they are bitter and unpleasant. Quality classification by size: - Nonpareilles: ≤7mm — the smallest and most aromatic, highest price - Surfines: 7–8mm — fine flavour, second quality - Capucines: 8–9mm — standard quality for professional catering - Capotes: 9–11mm — larger, milder flavour - Fines: 11–13mm — large-scale processing - Communes: >13mm — lowest quality, strongest flavour due to size Preservation methods: 1. Salt-packed (in sea salt): most intense, least acidic, soak 15 minutes before use 2. In salt-vinegar brine: standard restaurant format, ready to use directly 3. In vinegar: mildest and least aromatic Caper berries are the larger fruits of the same shrub (not the bud) — softer, milder and less aromatic than the buds. Applications: pasta alla puttanesca, salade Niçoise, veal piccata, tapenade, sauce tartare, gravlax garnish, salsa verde.
Capers: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Capers: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
tomato, olives, anchovy, capers and peperoncino. capers give the spicy, sour contrast that the sauce definieert.
thinly sliced veal with tuna sauce. capers are the classic garnish That freshness and contrast give.
Italian green kruidentgravlax based on parsley, capers, anchovy, garlic and olive oil.
Capers: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
water verversen after 10 minutes, maximum 20 minutes weeks otherwise verlies you the aromatic verbindingen. capers in vinegar: eenmalig afspoelen volstaat. always pat dry with keukenrol after the weeks.
always goed pat dry for the fry, waterrestanten veroorzaken spatten. fry in hete olive oil of butter until they opengaan and crispy are. directly serve, fried capers are quickly soft at stand.
Capers: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Capers: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Capers are hand-picked April–August. The first picking (April–May) yields the smallest, most aromatic nonpareilles. Preserved capers are available year-round and retain their flavour profile fully with correct storage.
Capers: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Capers: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the bitter amandeltoon and fresh citrus acids of Vermentino complement the scherpe, herbal flavour of capers without erdoor overspoeld to are.
- Vermentino di Sardegna DOC
- Vermentino di Gallura DOCG
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Capers
What is the difference between capers in salt and capers in vinegar?
Salt-packed capers (preserved in dry sea salt) are more intense and aromatic — they retain more of the original flavour of the caper bud. Capers in vinegar are milder, lightly acidic and ready to use directly. For maximum flavour in sauces and pasta: salt-packed variety (after de-salting). For quick preparation: vinegar variety.
How do I use capers optimally in a dish?
Add capers at the end of preparation — heat fades their aromatic compounds. For cold applications (salad, dressing): use directly after de-salting. For warm applications: add in the last 2 minutes. Fried capers (crisped in oil) are an excellent garnish on fish and pasta.
Are caper berries the same as capers?
No. Capers are the unopened flower buds — smaller, more intense and more valuable. Caper berries are the post-bloom fruits of the same shrub — larger, softer and milder in flavour. Caper berries are often used as a garnish or finely chopped in salads. In the professional kitchen, capers (buds) are by far the most commonly used.
What are the best capers for pasta puttanesca?
For puttanesca, capucines (8–9mm) give the best balance: large enough to provide texture, small enough to cook quickly. Nonpareilles are too small and disappear into the sauce. Always use the salt-packed variety after de-salting — the more intense flavour holds its own in the bold tomato sauce.
At what temperature should you store Capers?
Store Capers at 4-8°C after openen, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Capers professionally?
The primary professional technique for Capers is salted capers ontzilten at Koud water (kamertemperatuur) for 15-20 min. Always verify core temperature with a calibrated probe thermometer.
Alternatives for Capers
Professional substitutes for capers in hospitality: culinary alternatives, allergen-free options and seasonal replacements. Including HACCP storage conditions per alternative.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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- Use of the information on this page as the basis for commercial or operational decisions;
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
