The Mediterranean caper
The caper (Capparis spinosa) grows wild across the Turkish coast, hand-harvested bud by bud through the summer. The unopened flower bud is the caper; left to mature into fruit, it becomes the caperberry. Both are preserved in brine, and both are staples of Mediterranean cooking — from puttanesca to smoked-salmon plates.
Grades are set by size
Capers are graded by diameter, smallest to largest: non-pareil (the finest, under 7 mm), surfines, capucines, capotes, and grusa (the largest). Smaller grades command a premium for their concentrated flavour and delicate texture; larger grades suit food-service and industrial use. Caperberries are sold whole, often with the stem on.
What to specify
When requesting a quote, confirm: grade (size band), brine strength, drained weight, packing format (retail glass jars vs bulk pails), and any organic certification. Declare your destination so the lot is matched to its market.
Why brined, not salted
Mare Nostrum preserves capers and caperberries in brine in retail glass jars — clean label, no artificial additives, ready for antipasti, mezze, and food service. Talk to us about grade, volume, and packing.