Capers are the unopened flower buds of the caper bush (Capparis spinosa), brined and fermented to develop a bold, tangy flavor. A staple of Mediterranean cuisine, they’re used in mezze, salads, and alongside fish and pasta. Berrak’s brined capers are prepared naturally, in glass jars.
Where Do Capers Come From?
Capers grow on a shrub native to dry, sunny climates. Freshly picked buds are quite bitter, so they’re cured in brine (sometimes salt) to ferment — a process that removes the bitterness and brings out that signature sharp, tangy-salty flavor.
How Do You Use Capers?
Capers have a wide range of uses in the kitchen:
- In mezze: Sprinkled over yogurt-based dips, hummus, or olive-oil mezze.
- In salads: Leafy greens, potato salad, or Mediterranean-style salads.
- With fish and seafood: A classic pairing with salmon and white fish especially.
- In pasta and sauces: Adding a tangy balance to tomato-based or creamy sauces.
- On sandwiches and canapés: Even a small amount makes a noticeable flavor difference.
Rinsing capers before use helps balance the intensity of the brine’s salt.
How Should Capers Be Stored?
Once opened, keep them refrigerated and submerged in their brine — they’ll stay fresh for a long time as long as they remain covered.
What Can You Make With Capers? (Recipe Inspiration)
Capers may look like a simple ingredient, but the sharpness they bring makes all the difference: think caper salad, roasted pepper mezze with capers, or pasta with a caper sauce. Check our recipes page for ideas.
Frequently Asked Questions
What do capers taste like? Sharp, salty and slightly tangy — they add freshness and depth to a dish.
Should capers be rinsed before use? Yes, rinsing helps reduce the intensity of the brine’s saltiness.
What dishes go well with capers? Mezze, salads, fish, pasta and sauce recipes all commonly feature capers.
BERRAK PRODUCT BRIDGE: Explore Berrak’s brined capers and browse our caper recipe ideas on the product page.
