Capote Vs Nonpareil Capers

I can’t remember the last time my kitchen cabinet lacked a jar of capers. I rely on this ingredient to make my dishes, and my family loves every bit of it. But there are different capers in the market, so you might be confused as to which is the best among them.

Having sampled most of them, the two most popular varieties are the capote and Nonpareil capers. This is due to their unique textures, flavors, and culinary potential.

The differences between these two types of capers can improve your culinary experience. So, let’s dive in to help you choose the right one for your next dish.

Capote Vs Nonpareil Capers

Capote Capers, which are slightly larger and milder than the more known nonpareil caper, add savory, pungent flavors to sauces and dressings. Capers are categorized and sold according to their size, with the most petite sizes being the most desirable.

Nonpareil capers are more miniature in size (under 7 mm), with a milder flavor and firmer texture. They are harvested early for subtle taste and are ideal for delicate dishes like seafood, salads, or light sauces where the flavor won’t overpower other ingredients.

What Are Capers?

Capers are un-ripened flower buds from the Capparis spinosa grown in the Mediterranean and are a staple ingredient in many Mediterranean dishes.

After picked, they are sun-dried and preserved, then brined or cured in salt, ready to eat. These tiny, immature, preserved flower buds not only add a salty and tangy flavour but also a beautiful texture to a variety of recipes.

Nonpareil Capers

Nonpareil capers are the most minor type of capers, measuring less than 7 mm, with a mild flavor and firm texture. They are harvested early to keep their subtle taste, making them perfect for delicate dishes like seafood, salads, or light sauces where they won’t overpower other ingredients.

The name “Nonpareil” comes from the French word meaning “without equal,” which shows their high quality and special status.

Here are some of the differences between Capers and Nonpareil capers

1. Size

Capote capers are more extensive, measuring 9–11 millimeters, while nonpareil capers are the smallest, measuring up to 7 millimeters.

Nonpareils are the most popular, only growing to 7 millimeters, and are considered the most delicate. The bigger the caper, the more acidic.

2. Flavor Intensity

Capote capers have a bright, briny, more pronounced taste due to their size, while nonpareil capers have an aromatic, mild, and vegetal flavor with notes of mustard, wild thyme, and lemon, adding a gentle burst of tanginess to dishes. 

3. Texture

Capote capers are chewier and meatier because they are more extensive. Nonpareil capers are more miniature, making them tender and delicate. This allows Nonpareil capers to blend more smoothly into recipes, while Capote capers have a firmer bite.

4. Uses in Cooking

Capers are tiny but pack much flavor and should be used with caution. Capers pair great with dishes where the capers are meant to stand out, such as in martinis and salads, while nonpareil capers can be used in salads, with mayonnaise, or with tapenade. 

5. Visual Impact

Capote capers are unripened flower buds from a Mediterranean bush. Their larger size makes them visually prominent, enhancing presentation in dishes.

Nonpareil capers are tiny, unopened flower buds with a firm bud and a good green color. The smaller size allows them to integrate into recipes without drawing too much attention.

6. Brine Absorption

Capote capers hold more brine because they are larger, giving them a saltier and stronger flavor. Nonpareil capers, being smaller, absorb less brine, which makes their flavor more delicate and less intense.

7. Price

Nonpareil capers are typically more expensive than Capote capers due to their smaller size, tenderness, and premium quality.

For example, Nonpareil capers cost about $3.50 for a 4-ounce jar​, while Capote capers, being more prominent and more straightforward to harvest, are generally more affordable at approximately $3.19 for a similar size​.

Prices can vary depending on the brand and retailer, but Nonpareil capers are considered a more delicate and luxurious option, justifying their higher price point.

8. Culinary Preference

Capote capers, with their bold and robust flavor, are best suited for hearty dishes and cocktails where a strong taste is desired.

Nonpareil capers, on the other hand, are favored for their delicate and versatile flavor, allowing chefs to enhance dishes like seafood, salads, and sauces without overpowering other ingredients. This makes Nonpareil capers a popular choice for more refined culinary applications.

Cooking with Capote and Nonpareil Capers

Capote Capers

Materials and Ingredients Needed

  • Two tablespoons of Capote capers
  • Olive oil (1–2 tablespoons)
  • Garlic (1 clove, minced)
  • Medium skillet
  • Paper towels
  • Strainer
  • Knife and cutting board (optional)

Step-by-Step Process

1. Rinse the Capers

Use a strainer to rinse Capote capers under cold water to remove excess salt or brine.

2. Dry the Capers

Pat the capers dry with a paper towel to prevent splattering when cooking.

3. Prepare Ingredients

Mince the garlic and gather olive oil. If a finer texture is needed, chop the capers using a knife.

4. Heat the Skillet

Place the skillet on medium heat and add olive oil.

5. Cook the Garlic

Sauté the minced garlic in the olive oil until it becomes fragrant, about 1–2 minutes.

6. Add the Capers

Stir in the Capote capers and cook them for 2–3 minutes. This helps release their robust, salty flavor.

7. Incorporate Into Dishes

Use the cooked capers in hearty recipes like pasta, roasted meats, or bold sauces.

Nonpareil Capers

Materials and Ingredients Needed

  • Two tablespoons of Nonpareil capers
  • Olive oil (optional, depending on the recipe)
  • Strainer
  • Paper towels
  • Knife and cutting board (optional)

Step-by-Step Process

1. Rinse the Capers

Rinse the Nonpareil capers in a strainer under cold water to remove excess salt or brine.

2. Dry the Capers

Gently pat the capers dry using a paper towel.

3. Prepare Ingredients

Chop the capers if the recipe calls for a finer texture, or leave them whole for garnishes.

4. Add to Dishes

Nonpareil capers are often used raw to preserve their delicate flavor. Sprinkle them over salads, mix them into light sauces, or use them as garnishes for seafood or pasta dishes.

5. Serve and Enjoy

Let Nonpareil capers enhance your dish without overpowering other ingredients.

Shelf life of  Capote and Nonpareil Capers

To maximize the shelf life of capers, always inspect for changes in color, texture, or odor before use. If brine is reduced, replenishing it with salt water can help extend freshness.

Storage MethodCapote & Nonpareil Capers Shelf LifeTips for Best Quality
FreezerUp to 6 monthsDrain and dry capers before freezing.
Use airtight, freezer-safe containers to retain flavor and texture.​
RefrigeratorUp to 1 year (if submerged in brine or vinegar)Ensure capers remain fully covered in liquid.
Seal the jar tightly after every use.​
Open ShelfUp to the printed expiration date (unopened jars only)Store in a cool, dark pantry.
After opening, refrigerate to prevent spoilage.​

How to Extend the Shelf Life of Capers

Proper storage and handling can significantly increase the longevity of Capote and Nonpareil capers. Below are methods to keep them fresh for extended use.

1. Store in the Refrigerator

Capote Capers

  • Always keep the jar sealed tightly after each use.
  • Ensure that the capers are fully submerged in their brine or vinegar solution. If the liquid level drops, add a saltwater solution to maintain freshness.
  • Store them in the coldest section of the fridge (not the door) to ensure stable temperatures.

Nonpareil Capers

  • Nonpareil capers are more delicate, so maintaining a consistent refrigerator temperature is crucial.
  • Submersion in their liquid prevents drying and preserves their tender texture and flavor.

2. Freeze for Long-Term Storage

Capote Capers

  • Drain the brine, dry the capers thoroughly, and place them in a freezer-safe, airtight container.
  • Frozen Capote capers can last up to 6 months but are best suited for cooked dishes due to slight texture changes after thawing.

Nonpareil Capers

  • Due to their smaller size and softer texture, nonpareil capers should be handled when freezing.
  • Use vacuum sealing or tightly sealed freezer bags to prevent freezer burn.

3. Add Salt or Brine

Capote Capers

  • If the brine is low or lost, prepare a saltwater solution by dissolving a tablespoon of salt in a cup of water. Add this to the jar to cover the capers.

Nonpareil Capers

  • Adding extra brine or a light vinegar solution can help maintain their delicate flavor. This method is ideal if you use Nonpareil capers sparingly.

4. Keep in a Cool, Dark Place Before Opening

Capote Capers

  • Store unopened jars in a pantry or cupboard away from direct sunlight and heat sources.
  • Avoid temperature fluctuations to prevent the brine from evaporating or spoiling.

Nonpareil Capers

  • Nonpareil capers, being smaller and milder, benefit from consistent cool storage conditions to preserve their quality before the jar is opened.

5. Rinse Only Before Use

Capote Capers

  • Avoid rinsing capers until you’re ready to use them, as this removes the protective brine layer, reducing shelf life.

Nonpareil Capers

  • For Nonpareil capers, rinse gently and only right before adding them to recipes to avoid flavor loss during storage.
Quick Tips for Both Types
  • Inspect Regularly: Check for changes in color, smell, or mold. Discard if any signs of spoilage appear.
  • Label Freezer Containers: Include the freezing date to keep track of storage time.
  • Keep Jars Airtight: After each use, seal jars tightly to prevent air exposure.

Signs That Capers Have Gone Bad

1. Changes in Appearance

  • Mold Growth: White, green, or black fuzzy spots inside the jar or on the capers indicate spoilage.
  • Discoloration: If the capers appear darker or faded compared to their original greenish hue, they may no longer be suitable.

2. Off smell

  • Capers should have a tangy, briny aroma. A sour, rancid, or off-putting smell signals spoilage.

3. Texture Changes

  • Fresh capers are firm and slightly plump. Slimy or mushy capers are no longer safe to consume.

4. Tainted Brine

  • If the brine becomes cloudy, thick, or develops an unusual smell, it’s a sign that the capers have gone bad.

5. Expired Shelf Life

  • Check the expiration date on unopened jars.
  • For opened jars, discard capers if they have been stored longer than a year in the refrigerator, even if they seem okay.
What to Do If You’re Unsure
  • Taste Test: If the capers don’t show obvious signs of spoilage but you’re unsure, taste a small amount. A bitter or off flavor indicates spoilage.
  • Inspect Brine Levels: Ensure capers are constantly submerged in their brine. Dry or improperly sealed capers spoil faster.

Types of capers

a) Lilliput Capers

Lilliput capers are the most minor and most valued type of capers. They are often paired with salt to make their flavor stronger.

These capers are commonly used in sauces like tartar sauce and gremolata. They also add a delicious taste to vegetable dishes, dressings, salads, and seafood.

b) Surfines Capers

Surfine capers are slightly larger than Nonpareil capers and are considered a medium size. They have a balanced shape with equal proportions of stem and bud. Surfine capers are often sprinkled on pizza, used in sauces, or added as a topping for steaks to enhance flavor.

c) Capucines Capers

Capucine capers are the most common variety sold in Italy. They are known for their strong, salty flavor, which is more intense than that of capers stored in brine.

These capers are a perfect match for dishes like buffalo mozzarella, where their bold taste complements the creamy cheese. Their intense flavor makes them a popular choice in Mediterranean cuisine.

d) Caperberries

Caperberries are more prominent, rounder versions of capers that come from the same plant. While they have a milder flavor compared to capers, they still offer a distinctive taste.

Often packed in brine or vinegar, they are a great addition to salads and antipasti platters and even work as a garnish for cocktails​.

e) Caper leaves

Caper leaves, although less commonly used, have been a part of traditional Roman cooking for centuries. These heart-shaped leaves are pickled in brine or vinegar and offer a tangy, pickled flavor similar to caper buds. They pair well with fish dishes and olive oil-based dressings and can add a zesty kick to vegetable sides.

Top Capote Capers to Try

1. Reese Capote Capers

  • Size: Larger capers.
  • Flavor: Bold and tangy.
  • Best For: Adding a punch to martinis or pasta salads.
  • Why Choose?: Their robust flavor makes them versatile for recipes that need a strong tang.

2. Cento Capote Capers

  • Size: Consistent and medium.
  • Flavor: Milder brine for a balanced taste.
  • Best For: Antipasto platters or dishes needing subtle texture and flavor.
  • Why Choose?: Great for adding a touch of sophistication to balanced recipes.

3. Imported Capote Capers

  • Price: Affordable, starting at $3.39.
  • Flavor: Noticeable and flavorful.
  • Best For: Sauces, garnishes, and as an olive substitute in cocktails.
  • Why Choose?: Budget-friendly without compromising on taste.

4. Goya Capote Capers

  • Flavor: Tart with a pickle-like brine.
  • Texture: Slightly chewy and juicy.
  • Best For: Salad dressings, martinis, or recipes needing larger, juicy capers.
  • Why Choose?: High rating (9.5/10) for its satisfying texture and bold flavor.

Top Nonpareil Capers to Try

1. Reese Nonpareil Capers

  • Net Weight: 3.50 oz
  • Flavor: Mild and tart.
  • Best For: Enhancing pasta, pizza, or fish dishes with a subtle, delicate flavor.
  • Why Choose?: A perfect option for meals where you don’t want the capers to overpower other ingredients.

2. Cento Organic Nonpareil Capers

  • Net Weight: 3.5 fl oz
  • Flavor: Clean and tangy with a tender texture.
  • Best For: Salads and light sauces that need a refined, organic touch.
  • Why Choose?: A great choice if you prefer organic ingredients and a fresh taste.

3. Trader Joe’s Capers in Vinegar

  • Flavor: Richer brine with a bright, acidic profile.
  • Best For: Pairing with smoked salmon or using as garnishes.
  • Rating: 8.5/10
  • Why Choose?: Ideal for adding complexity to simple dishes.

4. Jeff’s Garden Nonpareil Capers

  • Flavor: Firm and zesty with a strong, salty tang.
  • Best For: Dishes like chicken piccata or lemon butter sauces where capers need to hold their shape during cooking.
  • Rating: 7.5/10
  • Why Choose?: Perfect for bold flavors and dishes that require texture.

5. Mezzetta Nonpareil Capers

  • Flavor: A perfect balance of tanginess and saltiness.
  • Best For: A versatile pantry staple for garnishes and cooked dishes.
  • Rating: 9.5/10
  • Why Choose?: Known as the gold standard of Nonpareil capers for their exceptional flavor and versatility.
Which Nonpareil Capers to Choose?
  • For delicate and versatile flavor, Go with Reese or Cento Organic.
  • For complexity, Trader Joe’s adds a decadent vinegar twist.
  • For bold, zesty dishes, Jeff’s Garden capers offer strong flavor and firm texture.
  • For all-around excellence, Mezzetta provides the best balance, making it the top choice.

Capote Capers Recipes

1. Pasta with Pignoli Nuts & Sun-Dried Tomatoes

Ingredients:

  • Whole-grain pasta
  • Pignoli nuts
  • Sun-dried tomatoes
  • Capote capers

How to:

  1. Cook pasta until al dente.
  2. Toast pignoli nuts in a dry pan until golden.
  3. Sauté sun-dried tomatoes with olive oil and add capers.
  4. Toss pasta with the mixture and garnish with nuts.

Serving Tip: Pair with garlic bread and a side salad.

2. Whole Grain Penne with Tuna Salad

Ingredients:

  • Whole-grain penne
  • Canned tuna
  • Capote capers
  • Cherry tomatoes
  • Olives

How to:

  1. Cook the penne and let it cool.
  2. Mix tuna, chopped tomatoes, capers, and olives in a bowl.
  3. Add cooked penne and toss with olive oil and lemon juice.

Serving Tip: Serve cold with iced tea or a crisp white wine.

3. Sicilian Potato Salad

Ingredients:

  • Boiled potatoes
  • Capote capers
  • Olive oil
  • Parsley
  • Red onion

How to:

  1. Slice boiled potatoes and mix with chopped parsley and onions.
  2. Add capers and drizzle olive oil over the mix.
  3. Toss gently and season with salt and pepper.

Serving Tip: Best served chilled with grilled chicken or fish.

4. Sicilian Pork Milanese

Ingredients:

  • Pork cutlets
  • Breadcrumbs
  • Parmesan cheese
  • Capote capers
  • Lemon

How to:

  1. Coat pork cutlets in breadcrumbs mixed with Parmesan.
  2. Fry until golden and crispy.
  3. Garnish with a squeeze of lemon and a sprinkle of capers.

Serving Tip: Serve with a fresh arugula salad.

5. Mediterranean Roasted Tilapia

Ingredients:

  • Tilapia fillets
  • Capote capers
  • Lemon
  • Garlic
  • Parsley
  • Olive oil

How to:

  1. Place tilapia in a baking dish and drizzle with olive oil.
  2. Add minced garlic, capers, and lemon slices on top.
  3. Bake at 375°F (190°C) for 15 minutes.

Serving Tip: Pair with quinoa or steamed vegetables.

Nonpareil Capers Recipes

1. Chicken Piccata

Ingredients:

  • Chicken breasts
  • Nonpareil capers
  • Lemon
  • Butter
  • White wine

How to:

  1. Sear chicken breasts until browned.
  2. Make a sauce with butter, wine, lemon juice, and capers.
  3. Simmer chicken in the sauce until cooked through.

Serving Tip: Perfect with angel hair pasta or mashed potatoes.

2. Roasted Pepper & Artichoke Tapenade

Ingredients:

  • Roasted peppers
  • Artichokes
  • Nonpareil capers
  • Garlic
  • Olive oil

How to:

  1. Blend all ingredients into a chunky paste.
  2. Adjust consistency with olive oil.

Serving Tip: Serve with crusty bread or crackers as a dip or topping.

3. Spicy Tilapia Scaloppine

Ingredients:

  • Tilapia fillets
  • Nonpareil capers
  • Crushed red pepper
  • Lemon
  • White wine

How to:

  1. Sear tilapia fillets and set aside.
  2. Make a sauce with white wine, lemon juice, capers, and red pepper flakes.
  3. Pour sauce over tilapia and serve hot.

Serving Tip: Pair with linguine or risotto.

4. Swordfish Fagioli

Ingredients:

  • Swordfish steaks
  • Cannellini beans
  • Nonpareil capers
  • Tomatoes
  • Basil

How to:

  1. Grill swordfish steaks.
  2. Sauté beans with tomatoes, basil, and capers.
  3. Serve the bean mixture with swordfish on top.

Serving Tip: Enjoy with roasted vegetables or crusty bread.

5. Mezzetta Nonpareil Capers Salad

Ingredients:

  • Mixed greens
  • Cherry tomatoes
  • Nonpareil capers
  • Feta cheese
  • Olive oil and balsamic vinegar

How to:

  1. Toss greens with sliced tomatoes and crumbled feta.
  2. Add capers and drizzle with olive oil and balsamic vinegar.

Serving Tip: Great as a light lunch or starter.

Tips for Rinsing Capers to Reduce Saltiness and Enhance Flavor

1. Rinse Under Cold Water

  • Why it helps: Running cold water over capers removes excess salt and brine residue quickly.
  • How to do it: Place capers in a fine-mesh sieve and rinse thoroughly under cold running water for 30 seconds to a minute.

2. Soak in Fresh Water

  • Why it helps: Soaking capers can draw out more salt than rinsing alone.
  • How to do it: Submerge capers in a bowl of fresh water for 5–10 minutes, then drain and pat dry.

3. Blanch for Intense Salt Reduction

  • Why it helps: Blanching softens capers and significantly reduces their salt content.
  • How to do it: Boil water, add capers for 1–2 minutes, then immediately transfer to cold water to cool.

4. Combine Soaking and Rinsing

  • Why it helps: This two-step process ensures thorough salt removal.
  • How to do it: Soak capers in water for 10 minutes, drain, and follow up with a cold-water rinse.

5. Dry Properly After Rinsing

  • Why it helps: Drying ensures capers retain their texture and don’t add excess water to your dish.
  • How to do it: After rinsing or soaking, pat capers dry with a paper towel or clean cloth.

FAQs

Are Nonpareil Capers Better?

Nonpareil capers are considered the best by many chefs because of their small size, tender texture, and delicate flavor. They blend well into dishes without overpowering other ingredients, making them ideal for salads, sauces, and seafood. However, the “best” choice depends on the recipe and your flavor preference.

What Kind of Capers Are Best?

The best capers depend on your needs. Nonpareil capers are a favorite for their mild flavor and versatility, while Capote capers, which are more prominent, work better in bold dishes. If you want the most delicate option, choose Lilliput capers. For pungent and salty recipes, capers preserved in salt offer a punchier taste.

What Is the Difference Between Nonpareil and Pareil?

The main difference lies in size and flavor. Nonpareil capers are more miniature (under 7 mm) and have a delicate taste, while Pareil capers are slightly larger with a stronger flavor. Nonpareil capers are more versatile and preferred for subtle dishes.

How to Use Capote Capers?

Capote capers are great for hearty dishes like chicken piccata, pasta, or roasted vegetables. They can also be used as a garnish for martinis or added to sauces for a robust, tangy kick. Always rinse them first to reduce their saltiness.

What’s the Difference Between Capers and Capote Capers?

Capote capers are a type of caper classified by size. They are larger than Nonpareil capers and have a chewier texture and more potent taste. Regular “capers” refer to any size of the pickled caper bud.

Do You Rinse Capers Before Cooking With Them?

Yes, rinsing capers is recommended. It removes excess salt or brine, ensuring their flavor is balanced and not overly salty. You can also soak them in water for a deeper cleanse.

What Is the Healthiest Way to Eat Capers?

The healthiest way to eat capers is by adding them in small amounts to dishes like salads, roasted vegetables, or seafood. They provide antioxidants and nutrients without adding too much salt to your diet if appropriately rinsed before use.

Do Capers Go in the Fridge After Opening?

Yes, once opened, capers should be refrigerated to maintain their freshness. Keep them submerged in their brine or salt to extend their shelf life.

Are Capers Better in Salt or Vinegar?

Capers in salt have a stronger, more natural flavor, making them ideal for traditional recipes. Capers in vinegar are tangier and easier to use, as they don’t require rinsing. Your choice depends on the flavor you prefer.

What Are the Disadvantages of Capers?

Capers are high in sodium, so eating too many can contribute to excessive salt intake. This can be problematic for people with high blood pressure or heart issues. Rinsing them helps reduce the salt content.

How Do Italians Use Capers?

Italians use capers in many dishes, such as pasta puttanesca, chicken piccata, and Sicilian salads. They are often paired with olives, tomatoes, and seafood to add a tangy and savory flavor.

Are Capers Healthy or Unhealthy?

Capers are healthy when eaten in moderation. They are low in calories and rich in antioxidants, vitamins, and minerals. However, their high sodium content means they should be consumed carefully, especially by those watching their salt intake.

Leave a Comment