Summary: Caper berries are one of those ingredients that appear in important recipes but that many people confuse with capers or simply don't know how to use with confidence. In Mediterranean cuisine, especially in preparations with cod, anchovies, and other salted fish, pickled caper berries are a flavor enhancer that makes a real difference.
At Bacalalo, since 1990 in Barcelona's Mercat del Ninot, caper berries are a regular part of our canned goods and complementary offerings. This guide explains everything you need to know: what they are exactly, how they differ from capers, what varieties exist, how to use them in cooking, and which recipes best utilize them.
Contents
What are Caper Berries?
A caper berry (also called "large caper" or "tápara") is the mature fruit of the caper plant (Capparis spinosa), while the conventional caper is the unopened flower bud of the same plant.
Both come from the same plant but are different parts of the vegetative cycle and have very distinct characteristics:
- Caper: Flower bud before opening. Small, round or oval shape, 3-15 mm in diameter depending on the category. More intense, concentrated, and acidic flavor.
- Caper Berry: The fruit that develops when the flower is not harvested and opens. Larger (between 1.5 and 3 cm), olive or tear-drop shaped, with the stem attached. Milder flavor, with a more fleshy texture and seeds inside.
Caper berries are always sold pickled: preserved in vinegar, brine, or salt, because, like caper buds, they are bitter and inedible raw without curing.
The Caper Plant: Origin and Cultivation
Capparis spinosa is a Mediterranean plant that grows in arid, rocky, and warm terrain. In Spain, the main production areas are:
- Murcia: The largest producing region in Spain, especially in Lorca and areas of the Northwest region.
- Almería and eastern Andalusia: Significant crops in arid areas.
- Ibiza: Ibiza capers have a special reputation and their own designation of origin. Ibizan "tapareres" are highly prized for their quality.
- Italy: The island of Pantelleria (Sicily) produces the most famous capers in the Mediterranean, preserved in salt instead of vinegar.
- Greece and Turkey: Important producers for the European market.
The caper plant is resistant to drought and heat, making it perfect for the semi-arid Mediterranean climate. Harvesting is manual—the flower buds must be picked before they open, a task that requires a lot of labor and partly explains the price of quality capers and caper berries.
Key Differences: Capers vs. Caper Berries
To avoid confusion in the kitchen, here's a detailed comparison:
Caper (flower bud)- Size: 3-15 mm
- Flavor: More intense, pungent, acidic
- Texture: Compact, no visible seeds
- Main use: Sauces, dressings, as a powerful condiment
- Typical cuisine: Gribiche sauce, vitello tonnato, pasta puttanesca, fried capers
- Size: 15-30 mm
- Flavor: Milder, with vinegary, herbaceous notes
- Texture: Fleshy, with seeds inside, with stem
- Main use: Appetizers, salads, as a complement in tapas
- Typical cuisine: Gildas with caper berries, cod salads, Mediterranean tapas
The choice between the two depends on the recipe and the desired effect. In recipes where the ingredient acts as a flavor-enhancing condiment, capers are more effective. In preparations where the ingredient also adds texture and visual presence, caper berries shine more.
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Caper Berry Categories and Quality
The quality of pickled caper berries varies significantly. Factors determining quality:
The raw material: Caper berries from artisanal production, from recognized cultivation areas (Ibiza, Murcia, Pantelleria) have a much superior flavor profile to those from industrial production.
The pickling method:- In vinegar: The most common method. More acidic and pronounced flavor.
- In brine: Salt and water. Milder flavor, which allows for better appreciation of the caper berry's own taste.
- In dry salt (Pantelleria method): The most artisanal. Higher quality caper berries and capers are preserved only in salt. Before use, they must be rinsed well and soaked briefly.
Size: Bigger is not always better, but uniform size within the jar usually indicates more careful selection.
The stem: Caper berries should retain their stem (peduncle). The stem is part of the presentation and is also edible.
How to Use Caper Berries in Cooking
Pickled caper berries are more versatile than many people believe:
As an Appetizer or Direct Tapas
The simplest use: serving caper berries directly from the jar as an appetizer. Drained of their preserving liquid, placed on a small plate, they are a classic Mediterranean appetizer. They combine especially well with:
- Olives (a mix of olives and caper berries is classic in the Mediterranean)
- Vinegar-marinated anchovies (boquerones en vinagre)
- Anchovies in oil
- Cured cheese
In Gildas and Pintxos
The gilda variant with a caper berry instead (or in addition) to the guindilla pepper is becoming more common. The caper berry adds a different acidic note and an interesting texture.
Gilda with caper berry: Skewer on a toothpick: olive + anchovy fillet + caper berry. A Mediterranean variant of the classic Basque gilda.
In Salads and Cold Dishes
Caper berries add texture, acidity, and umami flavor to any salad. Especially good with:
- Cod salad (esquixada) with tomato and caper berries
- Tuna salad with hard-boiled egg and caper berries
- Niçoise salad (with anchovies, caper berries, and green beans)
With Cod
The cod + caper berry combination is one of the most classic in Mediterranean cuisine:
- Baked cod with caper berries and cherry tomatoes
- Desalted cod salad with caper berries, olives, and red onion
- Brandade with fried caper berries on top (fried caper berries in oil are spectacular)
- Piquillo peppers stuffed with cod and caper berries
With Anchovies
Anchovy and caper berry perfectly complement each other: both have salty and umami notes, but the caper berry provides the acidity that the anchovy lacks.
- Anchovy toast with butter and caper berry
- Pasta with anchovies, caper berries, and tomato
- Vinaigrettes with caper berries and anchovy to dress baked fish
As a Condiment in Sauces
A chopped caper berry can transform a sauce:
- Green sauce with caper berries: olive oil, parsley, garlic, and chopped caper berries
- Gremolata with caper berries (instead of just lemon and garlic)
- Tapenade: olive paste with caper berries (although classic tapenade uses capers, caper berries provide a different texture)
Fried Caper Berries: A Discovery
Fried caper berries are a side dish and appetizer that surprises those who haven't tried them. The technique:
Drain and dry the caper berries very well with paper towels (this is critical: if they are damp, the oil will splatter). Heat abundant olive oil to 180-190°C. Fry the caper berries for 30-60 seconds until crispy. Drain on paper towels. Serve immediately.
The result: a crispy exterior, with a burst of acidic and herbaceous flavor inside. Perfect over cod brandade, scrambled eggs, as a garnish for grilled fish, or simply as a snack.
Important: The difference between well-dried and poorly-dried caper berries before frying is the difference between a fun appetizer and an accident with hot oil. Always dry well.
Classic Combinations with Seafood
Caper berries have a special affinity with seafood, especially those preserved in salt:
Caper Berry + Anchovy: The most classic combination. Anchovy provides umami and fat; the caper berry provides acidity and freshness. Together they balance perfectly.
Caper Berry + Cod: Desalted cod has a complex flavor profile and the acidity of the caper berry balances it. In a cold salad, it is especially harmonious.
Caper Berry + Mojama (cured tuna): Similar to anchovy but with a more robust profile. Caper berries counteract the intensity of the mojama.
Caper Berry + Smoked Salmon: More Northern European, but classic in haute cuisine. The caper berry provides the acidic contrast that smoked salmon needs.
Caper Berry + Canned Tuna: Tuna in olive oil with caper berries and red onion is a popular Mediterranean combination in quick salads.
How to Store Caper Berries
Once the jar or can of caper berries is opened:
- Ensure that the caper berries are always covered by the preserving liquid (vinegar or brine)
- Seal tightly and store in the refrigerator
- They last several weeks in the refrigerator without issue if they are always submerged
- If the liquid runs out, you can add a little white wine vinegar or light brine to cover them
Unopened, caper berry jars last 2-4 years under proper conditions (cool, dark place, without sudden temperature changes).
Frequently Asked Questions
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Can caper berries be eaten raw (unpickled)?
No. Caper berries and capers have a very bitter taste in their natural state, and also contain compounds that must be neutralized by the pickling or salting process. They are always consumed cured.
Is the caper berry stem edible?
Yes. The stem (peduncle) of the caper berry is part of the product and is completely edible. It has a slightly more fibrous texture than the fruit but the same flavor. In presentation caper berries, the long stem is often left as a decorative element.
What is the difference between caper berries in vinegar and in salt?
In vinegar, they have a more pronounced, acidic, and uniform flavor. In salt (the artisanal Pantelleria method), the flavor is more authentic to the fruit itself, more herbaceous and less acidic. Those in salt require prior soaking (15-30 minutes in cold water) before use.
Can caper berries be substituted for capers in recipes?
It depends on the recipe. If the ingredient primarily contributes flavor (like a seasoning), capers are a good substitute for caperberries (and can actually provide a more intense flavor as they are smaller and more concentrated). If the ingredient also contributes texture and visual presence, there is no exact substitute for caperberries.
Are caperberries suitable for vegans and vegetarians?
Yes. Caperberries are a plant-based product, pickled only with vinegar, salt, and water. They are suitable for any vegan or vegetarian diet.
Are caperberries high in salt?
Yes, they are naturally salty. If you are monitoring your sodium intake, use moderate amounts or rinse them briefly before adding them to your recipe. However, typical usage amounts in cooking are small (a few caperberries per dish), so the sodium contribution in the context of a complete meal is moderate.
Where can I buy quality caperberries in Spain?
In gourmet preserve shops, specialized delicatessens, well-stocked municipal markets, and specialized online stores. Caperberries from Ibiza (tapareres ibicencas) and those from Pantelleria are known for their quality. At bacalalo.com, we have a selection of quality pickled and preserved foods.
Can I make pickled caperberries at home?
If you have access to fresh caperberries (in Mediterranean growing areas or purchased at a specialized market), you can pickle them at home. The simplest technique: brine (30 g of salt per liter of water) for 2-3 weeks in an airtight jar, changing the brine every 2-3 days. The homemade result can be very good, although artisanal curing for months yields superior results.
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Conclusion
Pickled caperberries are an ingredient that deserves more prominence in everyday Spanish cuisine. Their characteristic acidity, meaty texture, and complex flavor make them the perfect complement to preserved seafood: cod, anchovies, tuna, mojama.
At Bacalalo, since 1990 at the Mercat del Ninot in Barcelona, caperberries are part of our offering of quality preserves and complementary products. You will find them alongside our Cantabrian anchovies, preserved cod, and all the ingredients needed to set a first-class Mediterranean table.
Visit us at the market or buy at bacalalo.com with shipping throughout Spain. Once you have good caperberries in your pantry, you'll use them more than you think.
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