Cento Nonpareil Capers are the smallest capers, more delicate in texture and flavor than larger capers, and most often used in recipes for a pop of flavor. Unripened flower buds of the Mediterranean caper bush, our capers are specially selected and packed in brine. Delicious when used in salads, pasta, or meat and seafood dishes.
Always refer to the product packaging for the most accurate and up-to-date product information NUTRITION FACTS
Mezzetta Imported Non-Pareil Capers | Mikes In The Can
FAQ
Are capers gluten free?
What is the difference between capers and nonpareil capers?
What are the ingredients in non-pareil capers?
Why are capers called nonpareils?
Are non-pareil Capers safe to eat?
Yes, non-pareil capers are safe to eat. In fact, they’re a great source of antioxidants and have many health benefits! Best non-pareil capers are also low in calories and fat, making them a healthy addition to any diet. So, if you’re looking for a healthy way to add flavor to your food, non-pareil are a great option! Are Non-Pareil Capers Healthy?
What is the difference between Capers and non-pareil Capers?
The main difference between capers and non-pareil capers is their size. Capers are larger than non-pareil capers, which makes them better suited for use as a garnish or ingredient in a dish. Non-pareil are smaller and more delicate, with a more intense flavor that makes them perfect for use in sauces, as a garnish, or in pasta dishes.
Are non-pareil Capers brined?
Yes, best non-pareil capers are typically brined. This means that they’re preserved in salt or pickled with brine. The non-pareil variety is the most expensive type of caper due to its small size and intense flavor. You can find non-pareil in the supermarket, but they’re also available online.
Are Capote Capers better than Nonpareil Capers?
Capote capers are the larger and more robust of the two varieties. They’re usually harvested after the caper bush has flowered. Because they’re picked later, capote capers have a more robust flavor than Nonpareil capers. They’re also saltier because they’ve been pickled for longer.