Capers in Vinegar — Traditional Pickled Capers | SalazonArte
Pickled capers in vinegar: firm, crisp, and brightly flavored. The Mediterranean condiment for tartar sauce, fish, pasta, and tapenade. Buy online.
Best before date shown on the label. Once opened, keep refrigerated with the capers covered in their vinegar.
The flower bud of the caper bush (Capparis spinosa), picked before opening – the smaller, the finer: all the flavor of the plant concentrated into a condiment.
"Táperas," as they have always been called in the markets of Valencia and the Spanish Mediterranean – the local name for a universal classic.
Traditionally pickled in vinegar, which enhances their vegetal aroma and gives them their characteristic bright acidity.
Firm and crunchy, with the snap that distinguishes a good caper from an old one.
They go a long way: one spoonful transforms an entire sauce – the jar that improves the most dishes per gram.
Selected by SalazonArte for their stall in Valencia's Central Market.
Flavor: intense and concentrated — balanced vinegar acidity, deep vegetal background, and that delicate, elegant bitterness that is the caper's signature. The "bright spot" that chefs seek.
Texture: firm, crunchy and juicy — small but with a bite.
Aroma: vegetal, vinegary and fresh — unmistakably Mediterranean
Drained net weight: 500 grams
Vacuum packed
Energy value: 100 kJ / 23 kcal
Fats: 0.9 g— of which saturates 0.1 g
Carbohydrates: 2 g— of which sugars <0.5 g
Proteins: 2 g
Salt: 3 g
- They are low in calories, allowing them to enhance flavour without adding significant fat.
- Rich in antioxidants such as quercetin and rutin, which help combat oxidative stress.
- Contribute to better digestion: their bitterness stimulates bile secretion and promotes intestinal transit.
- Source of dietary fibre, which aids digestive health.
- Contain vitamin K, which is beneficial for bone health.
In condiment mother sauces: tartare, ravigote, salsa verde, café de Paris butter — without capers, they're not themselves.
With fish, their historical pairing: in escabeches, with grilled or steamed fish, in sole meunière or over salmon — the acidity fish craves.
The house tapenade: ground with our black olives, an anchovy, and EVOO — three products from the counter, a luxurious spread (the recipe already lives on the boneless black olive product page: full circle).
In pasta and salads: puttanesca, tomato, potato, or cold pasta salad — scattered, they season like salt but with character.
Fried, the chef's trick: 30 seconds in hot oil and they open like crispy flowers — the topping that turns a normal dish into a restaurant-quality one.
The house tip: rinse them lightly if the dish is already salty, and always add them at the end — prolonged heat diminishes their brightness.
Floral buds of the Mediterranean caper plant (Capparis spinosa), harvested unopened at their peak and pickled in vinegar using the traditional method — the condiment that the Mediterranean has been using since antiquity and which on the Levantine and Balearic coasts we know as "táperas." Selected by SalazonArte for their stall at the Central Market of Valencia.
Keep capers always covered in their vinegar — it is their natural preservative.
Once opened: refrigerate, keep tightly closed, use clean utensils when serving.
Protect from direct light and heat.
SULFITES
Capers, salt, vinegar and water, preservatives (E-211 and E-202), acidifier (citric acid E-330), antioxidant (E-300), lactic acid (E-270) and flavor enhancers (E-621 and E-635).
