Delicious in sauces and with seafood, capers add a slightly bitter bite to cuisines throughout the Mediterranean. They are a common ingredient in Southern France, Spain, Italy and Morocco.
Try capers inpasta, salads, stews, vegetables, poultry and meats, on pizza, or in remoulades and tapenades. Capers go especially well with lemons or tomatoes.
About Mustapha's Moroccan CapersMustapha's high-quality capers are grown in the Atlas mountain range in Morocco and harvested in a remarkably labor intensive process. As the buds ripen from May through July, the plants are picked over constantly. Capers are collected by hand, and sorted by size before being naturally preservedin salt water and a tiny amount of vinegar - a much preferred packing method than packing just in vinegar.
Caper buds grow quickly, and the time they are picked determines the size. Non-pareils ("without peer" in French) are picked first and are the smallest size, medium sized capers are allowed to grow a bit longer.
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