Capote vs Nonpareil Capers: What’s the Real Difference?

Capote vs Nonpareil Capers is a common question among food lovers and home cooks. These tiny pickled buds may look similar, but they serve very different culinary purposes. Nonpareil capers are the smallest and most delicate—typically under 7mm—offering an intense, concentrated burst of flavor perfect for garnishing and light dishes. Capote capers, on the other hand, are larger (9–11mm), bolder, and meatier, making them ideal for heartier recipes like stews, sauces, and even martinis.

So, which should you choose?
👉 Go for nonpareil capers when you want a refined, sharp pop of flavor.
👉 Choose capote capers if you prefer a stronger presence and a chunkier texture in bold dishes.

This guide will help you confidently pick the right caper for every recipe by breaking down the key differences in size, flavor, texture, and culinary use.

Capote vs Nonpareil Capers: A Complete Breakdown

Capote vs Nonpareil Capers is a comparison rooted in flavor, texture, and culinary versatility. Both are edible flower buds harvested from the Mediterranean caper bush (Capparis spinosa), but they differ in size, taste, and usage—making each suitable for different types of recipes.

What Are Capers?

Capers are the unripe flower buds of the caper bush, traditionally grown in the Mediterranean region. Once harvested, they are dried in the sun and preserved in brine or salt. These tiny green buds are prized for their salty, tangy flavor and slightly crunchy texture, making them a staple in Mediterranean dishes like chicken piccata, pasta puttanesca, and tapenade.

Nonpareil Capers

Nonpareil capers are the smallest, most delicate, and most highly prized variety—measuring under 7 mm in size. The name “Nonpareil” means “without equal” in French, highlighting their superior quality. They offer a concentrated yet mild flavor with floral and citrusy notes and a firm but tender texture. Because of their subtle taste, nonpareils are ideal for seafood, salads, dressings, and sauces where you want a flavorful accent without overwhelming other ingredients.

Capote Capers

Capote capers are larger, typically measuring between 9–11 mm. Their bold, briny flavor and meatier texture make them ideal for heartier dishes like stews, pasta sauces, and even martinis as a garnish in place of olives. While less delicate than nonpareils, capote capers hold more brine, resulting in a saltier, more pungent taste that stands out in robust recipes.

Capote vs Nonpareil Capers: Key Differences

1. Size

• Nonpareil Capers: Smallest (under 7 mm); known for their elegance and tenderness.
• Capote Capers: Larger (9–11 mm); more noticeable in dishes and chewier.

2. Flavor Intensity

• Nonpareil: Mild, floral, and tangy with notes of mustard and lemon.
• Capote: Stronger, saltier, and more pungent due to larger size and higher brine absorption.

3. Texture

• Nonpareil: Firm but tender, blending seamlessly into recipes.
• Capote: Meatier and chewier; offers more bite and presence in a dish.

4. Uses in Cooking

• Nonpareil: Best for delicate dishes—seafood, salads, light sauces, mayonnaise, and tapenade.
• Capote: Ideal for bold applications like red sauces, braises, martinis, and meat dishes.

5. Visual Impact

• Capote: Their larger size makes them more visually prominent on the plate.
• Nonpareil: Subtle and easily blends into the background, enhancing flavor without changing presentation.

6. Brine Absorption

• Capote: Holds more brine, resulting in a saltier and stronger taste.
• Nonpareil: Absorbs less brine, giving a more controlled, delicate flavor.

7. Price

• Nonpareil: More expensive due to size, rarity, and premium quality (approx. $3.50 per 4 oz jar).
• Capote: Slightly cheaper (approx. $3.19 per 4 oz jar); easier to harvest and more abundant.

8. Culinary Preference

• Capote: Preferred in hearty, bold dishes and cocktails where capers are meant to stand out.
• Nonpareil: Chosen for refined, delicate applications where a gentle flavor boost is desired.

Capote vs Nonpareil Capers: Quick Comparison Table

Feature	Capote Capers	Nonpareil Capers
Size	Larger (9–11 mm)	Smallest (under 7 mm)
Flavor	Bold, briny, and more pungent	Mild, tangy, with floral and lemony notes
Texture	Meatier and chewier	Firm yet tender
Brine Absorption	Absorbs more brine → saltier taste	Absorbs less → more subtle, balanced flavor
Visual Appeal	More prominent in presentation	Subtle, blends easily into dishes
Best For	Hearty dishes, sauces, stews, martinis	Seafood, salads, light sauces, garnishing
Culinary Use	Adds punch to bold, robust recipes	Enhances delicate dishes without overpowering
Price	Generally more affordable (~$3.19 / 4 oz)	Premium-priced due to quality (~$3.50 / 4 oz)
Popularity	Less common, but great for impactful flavor	Most popular and widely used worldwide
Name Meaning	Refers to its larger size category	“Nonpareil” = “Without equal” in French

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Which Should You Choose?

In the Capote vs Nonpareil Capers debate, your choice depends on the dish you’re preparing:

• Choose nonpareil capers for elegant, balanced flavor in lighter dishes.
• Choose capote capers when you want bold, briny flavor and visual presence.

Both varieties bring something unique to the table—literally—and understanding their strengths will help you use them more effectively in your cooking.

Also, check our guide on other kitchen spices and ingredients like coulis and compote.

Cooking with Capote and Nonpareil Capers

Want to know how to bring out the best in tangy capers? Whether you’re using the milder capote or the sharp-flavored nonpareil, these easy recipes show exactly how to let their briny burst shine.

1. Chicken Piccata with Nonpareil Capers

(Perfect for bold flavor lovers)

Why nonpareil? Their small size and intense tang cut through buttery sauces, making them ideal for this zesty Italian classic.

Ingredients:

• 2 boneless, skinless chicken breasts
• ½ cup all-purpose flour (for dredging)
• Salt & pepper
• 3 tbsp olive oil
• 2 tbsp butter
• 1 garlic clove, minced
• ½ cup chicken broth
• ¼ cup lemon juice
• 2 tbsp nonpareil capers, drained
• Chopped parsley (for garnish)

Steps:

1. Slice chicken breasts in half lengthwise and season with salt and pepper.
2. Dredge in flour, shaking off excess.
3. Heat olive oil in a skillet over medium heat. Cook chicken 3–4 minutes per side. Remove and set aside.
4. In the same pan, melt butter, then add garlic. Sauté for 30 seconds.
5. Stir in broth, lemon juice, and nonpareil capers. Simmer 3–5 minutes.
6. Return chicken to the pan. Simmer until sauce thickens slightly.
7. Garnish with parsley. Serve over pasta or mashed potatoes.

Pro Tip: Nonpareil capers bring that sharp, briny pop to balance lemon and butter beautifully.

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2. Capote Caper & Herb Seafood Crostini

(Great for light, fresh bites with floral notes)

Why capote? Their mild, floral flavor pairs well with delicate seafood and herbs without overpowering.

Ingredients:

• 1 baguette, sliced and toasted
• 6 oz cooked shrimp or crab meat
• 3 tbsp cream cheese or ricotta
• 1 tbsp lemon zest
• 1 tbsp fresh dill or parsley
• 1½ tbsp capote capers, chopped
• Black pepper to taste
• Olive oil for drizzling

Steps:

1. In a bowl, mix seafood, cream cheese, lemon zest, dill, and chopped capote capers.
2. Add black pepper and a light drizzle of olive oil. Mix gently.
3. Spread onto toasted baguette slices.
4. Top with extra capers and a sprig of herb for garnish.
5. Serve chilled or at room temperature.

Pro Tip: Use capote capers for a softer bite and elegant, tangy floral flavor that complements seafood.

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3. Capote Martini Garnish

(For the adventurous cocktail fan)

Replace your olive with a capote caper to add a unique twist to your next martini.

Ingredients:

• 2½ oz gin or vodka
• ½ oz dry vermouth
• Ice
• 1–2 capote capers, rinsed
• Lemon twist (optional)

Steps:

1. Fill a cocktail shaker with ice.
2. Add gin (or vodka) and dry vermouth. Stir or shake.
3. Strain into a chilled martini glass.
4. Drop in capote capers as garnish — or skewer them!
5. Optional: add a twist of lemon for aroma.

Pro Tip: This capote martini garnish offers a softer, gourmet alternative to the classic olive.

From bold piccata to elegant crostini, using the right caper makes all the difference. Whether you’re after a zesty punch or a floral finish, capote and nonpareil capers bring that signature briny burst that transforms everyday dishes into gourmet moments.

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Delicious Recipes Featuring Capote and Nonpareil Capers

Capers bring a bold, briny flavor that can elevate both everyday meals and gourmet dishes. Below are curated recipe ideas for both Capote and Nonpareil capers, showing how each variety adds a unique flair to your cooking.

Capote Capers Recipe Inspiration

Capote capers, being larger and meatier, work best in dishes where they can stand out. Try them in these hearty recipes:

1. Pasta with Pignoli Nuts & Sun-Dried Tomatoes

A Mediterranean classic: toss whole-grain pasta with sautéed sun-dried tomatoes, toasted pignoli nuts, and plump Capote capers. Finish with olive oil and serve with garlic bread.

2. Whole Grain Penne Tuna Salad

This refreshing cold pasta salad features flaked tuna, cherry tomatoes, olives, and Capote capers for a punch of flavor. A drizzle of lemon and olive oil ties it together perfectly.

3. Sicilian Potato Salad

Combine sliced boiled potatoes with red onions, parsley, and a generous spoonful of Capote capers. Drizzle with olive oil and season lightly—ideal with grilled chicken or fish.

4. Sicilian Pork Milanese

Breaded pork cutlets are pan-fried and topped with fresh lemon juice and Capote capers for added zing. A great option for weekend dinners.

5. Mediterranean Roasted Tilapia

Tilapia fillets baked with olive oil, lemon slices, garlic, and Capote capers come out flavorful and flaky. Serve with steamed veggies or quinoa.

Nonpareil Capers Recipe Ideas

Nonpareil capers, known for their smaller size and delicate texture, are ideal in sauces, salads, and quick sautés:

1. Chicken Piccata

A restaurant favorite: pan-seared chicken in a butter, lemon, and white wine sauce enriched with Nonpareil capers. Serve over pasta or mashed potatoes.

2. Roasted Pepper & Artichoke Tapenade

Blend roasted peppers, artichokes, garlic, olive oil, and Nonpareil capers into a chunky spread. Great with crostini or crackers.

3. Spicy Tilapia Scaloppine

Quick and flavorful: tilapia fillets are paired with a white wine, lemon, caper, and chili flake sauce. Best with linguine or creamy polenta.

4. Swordfish Fagioli

Grilled swordfish served atop a warm cannellini bean and tomato sauté, flavored with basil and Nonpareil capers. Rustic and satisfying.

5. Mezzetta Nonpareil Capers Salad

A fresh mix of greens, cherry tomatoes, feta cheese, and capers tossed in olive oil and balsamic vinegar. Perfect for lunch or as a starter.

Tips for Rinsing Capers to Reduce Saltiness and Enhance Flavor

Capers can be intensely salty, especially when packed in salt or brine. To bring out their best flavor, it’s important to rinse or soak them properly and add them at the right time during cooking.

1. Rinse or Soak Capers

• Brined Capers:
  Rinse under cold water and drain. This removes excess vinegar and salt without dulling their flavor.
• Salt-Cured Capers:
  These need more attention. Soak in cool water for about 15 minutes, changing the water once or twice to remove the salt. If they’re still too salty, you can briefly blanch them in boiling water for 1–2 minutes, then rinse.

2. Maximize Flavor in Cooking

• Add at the End:
  Stir capers into your dish near the end of cooking to preserve their firm texture and tangy flavor, similar to how you’d use fresh herbs.
• Use the Brine (Optional):
  Don’t toss the brine! It can add a flavorful punch to salad dressings, marinades, or even cocktails.

3. Taste and Adjust

After rinsing and cooking, taste your dish. If it’s still too salty, reduce the amount of capers next time or rinse them more thoroughly to match your preference.

Caper Sizes and Grading: What It Means

Capers are more than just briny bites—they’re graded by size, which directly affects their flavor, texture, and how they’re used in recipes. If you’ve seen terms like nonpareil or capote on a jar and wondered what they mean, here’s your guide.

Caper Size Categories (Smallest to Largest)

Caper Grade	Size (Diameter)	Texture & Flavor	Common Uses
Nonpareil	≤ 7 mm	Tender, bold, tangy	Pasta puttanesca, salads, garnishes
Surfine	7–9 mm	Slightly firmer, zesty	Chicken dishes, sauces
Capote	9–11 mm	Meaty, milder, floral	Tapenades, roasted fish, crostini
Capucine	11–13 mm	Chewy, earthy	Chopped in dips, spreads
Fine	13–14 mm	Firm, slightly bitter	Often pickled for heavy sauces
Grusas	> 14 mm	Very firm, less common	Often used chopped or cooked down

Quick Tip: Smaller capers like nonpareils pack a more intense flavor and are preferred by chefs. Larger capers like capote work better in cooked recipes where their size and subtle notes shine.

Recipe Pairing: Capote vs. Non‑pareil Capers

Not all capers are created equal—and knowing when to use capote vs. non‑pareil capers can elevate your cooking from good to gourmet. Their size and flavor profile directly affect the final taste of your dish.

When to Use Non‑pareil Capers

With their small size and briny burst of bold flavor, non‑pareils are the go-to choice for recipes that don’t require cooking or where capers are the star garnish. Their intense tangy punch works best in:

• Pasta Puttanesca – toss non‑pareils into the sauce right before serving for that signature salty zip.
• Salads – sprinkle over Italian pasta salad or vegan pasta salads for a sharp contrast.
• Martini Garnish – swap olives with non‑pareils for a briny twist.
• Bagels with Lox – add a handful for brightness and bite.

When to Use Capote Capers

Capote capers, being larger and milder with floral undertones, shine in cooked or blended recipes where texture and volume matter. Their subtle flavor balances richer dishes. Ideal pairings include:

• Chicken Piccata – sautéed capote capers blend into the buttery lemon sauce beautifully.
• Fish Dishes – roast white fish with capote capers, herbs, and olive oil.
• Crostini & Tapenade – chop and mix into spreads for a chunky bite with less saltiness.
• Sauces & Dips – blend capote into aioli or caper cream sauce for smoother flavor.

Shelf life of  Capote and Nonpareil Capers

Capote and Nonpareil capers have a long shelf life when stored properly. Unopened jars can last 1–2 years in a cool, dark pantry. Once opened, capers packed in brine should be kept refrigerated and used within 12 months. Always ensure the capers are submerged in liquid to preserve their flavor and texture.

For capers packed in salt, keep them in an airtight container and store in a cool, dry place—these can last even longer. If the capers smell off, develop mold, or change color, discard them. Proper storage ensures they remain fresh and flavorful.

How to Store Capers and Extend Their Shelf Life

To keep your Capote and Nonpareil capers fresh for as long as possible, proper storage is essential. Here are best practices based on their state:

1. Unopened Capers

Store unopened jars or containers in a cool, dark place like a pantry or kitchen cabinet. Keep them away from direct sunlight and heat sources, as these can degrade the flavor and shorten shelf life. In proper conditions, they can last up to 2 years.

2. Opened Capers

Once opened, always refrigerate capers and make sure they remain fully submerged in their brine or pickling liquid. This prevents spoilage and preserves their signature tangy flavor and texture for up to 1 year.

3. Freezing Capers

Capers can also be frozen for long-term storage. To freeze:

1. Rinse the capers under cold water to remove excess brine or salt.
2. Pat them dry with a paper towel.
3. Place them in an airtight container or freezer bag.
4. Label and freeze. They can last several months in the freezer.

Before using frozen capers, simply thaw what you need—no need to refreeze. This method is ideal if you buy in bulk or have leftover capers you won’t use soon.

Tip: A helpful video on preserving capers in salt can be found on YouTube (search: “cuoredicioccolato preserve capers in salt”).

Signs That Capers Have Gone Bad

Even though capers are preserved in brine or salt, they can spoil over time—especially if not stored correctly. Here’s how to tell if your Capote or Nonpareil capers have gone bad:

Visual Signs

• Color Change: Fresh capers should have a natural greenish-grey hue. If you notice them turning white, brown, or black, or if you see colored spots, that’s a red flag for spoilage.
• Bulging Lid: If the lid of the jar looks domed or swollen, the seal may be compromised. This can indicate bacterial growth inside.
• Visible Mold: Any mold in the jar—no matter what color—is a definite sign the capers are no longer safe to eat. Discard immediately.

Smell and Taste Indicators

• Off Smell: Good capers smell salty, tangy, or slightly vinegary. If they smell sour, musty, or unpleasant, they’ve likely gone bad.
• Strange Taste: A sour or unusual taste (different from their usual briny flavor) is a clear indicator the capers should not be consumed.

Other Considerations

• Best-By Date: Always check the expiration or best-by date, but don’t rely on it alone. Spoilage can happen earlier due to poor storage.
• Storage Mistakes: Leaving an opened jar at room temperature or failing to keep capers submerged in brine can lead to faster spoilage—even before the expiry date.

When in doubt, throw them out! Spoiled capers not only taste bad but can also pose health risks.

Top Capote Capers and Nonpareil to Try

Disclaimer:

This post contains affiliate links. If you click on these links and make a purchase, I may earn a small commission at no extra cost to you. Thank you for supporting this blog!

1. 365 by Whole Foods Market, Organic Nonpareil Capers, 2 oz

Rating: 4.7/5 (6,800+ reviews)
Price: $ 3..79
Buy it on Amazon

Pros:

• USDA Organic and vegan-certified
• Low-calorie, clean ingredients
• Great salty punch for small dishes

Con:

• Small jar size may not last long if you cook often

Why Buy:
This is the perfect caper for health-conscious home cooks who want high-quality, organic ingredients in small batches. Ideal for occasional use or trying capers for the first time.

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2. Cento Nonpareil Capers, 3 oz (Pack of 12)

Rating: 5.0/5
Price: $30.71
Buy it on Amazon

Pros:

• Excellent value in bulk
• Trusted Cento brand
• Convenient small jars for freshness

Con:

• Buying in bulk may not suit casual users

Why Buy:
If you cook Mediterranean dishes frequently, this pack is economical and ensures you never run out. Great for caterers or large families who enjoy consistent flavor.

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3. Sanniti Spanish Nonpareil Capers, 33.5 oz

Rating: 4.7/5 (2,400+ reviews)
Price: ~$17.99
Buy it on Amazon

Pros:

• Generous jar size
• Excellent brine balance
• Best seller on Amazon

Con:

• Large size may spoil if not used quickly

Why Buy:
Perfect for serious home chefs, this jar provides bold, tangy capers for all your savory recipes. A best-seller for good reason—high quality and long shelf life when stored properly.

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4. Castella Capers Capotes Imported, 2 lb

Rating: 3.9/5 (60+ reviews)
Price: ~$13.21
Buy it on Amazon

Pros:

• Imported quality
• Cost-effective for heavy users
• Kosher certified

Con:

• Mixed reviews on taste intensity

Why Buy:
Castella offers a bulk solution for those cooking Mediterranean dishes often. The large jar means fewer trips to the store, and the price-per-ounce is budget-friendly.

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5. Whole Foods Market Organic Caper Berries, 4 oz

Rating: 3.9/5 (370+ reviews)
Price: ~$4.99
Buy it on Amazon

Pros:

• Organic, vegan, kosher
• Unique caper alternative
• Great for charcuterie boards

Con:

• May be too large and vinegary for some dishes

Why Buy:
Try these if you’re looking for a caper twist—larger, juicier, and perfect for garnishing antipasto or cheese boards. A conversation starter and a bold flavor bomb.

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6. Mediterranean Organic Capers, 3.5 oz

Rating: 4.7/5 (1,600+ reviews)
Price: ~$5.99
Buy it on Amazon

Pros:

• Clean, organic ingredients
• Bold flavor in small size
• Paleo-friendly

Con:

• Smaller size not ideal for frequent use

Why Buy:
These are excellent for high-quality meals without synthetic additives. If you love clean-eating or follow paleo/vegan diets, this is a pantry essential.

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FAQs

1. What is the difference between Capote Capers and nonpareils?

Capote capers are larger in size, usually picked later, and have a stronger, more intense flavor. Nonpareils are smaller, younger, and prized for their delicate texture and subtle, floral taste. Chefs often prefer nonpareils for elegant dishes, while Capote capers are used when a bolder caper flavor is desired, such as in stews or sauces.

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2. Are non-pareil capers better?

Nonpareil capers are often considered better for gourmet cooking because of their small size, tender texture, and mild, delicate flavor. They blend seamlessly into sauces, salads, and seafood dishes without overpowering other ingredients. However, “better” depends on personal taste and the recipe—Capote capers may be preferred for heartier dishes that need a stronger caper punch.

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3. What kind of capers are best?

Nonpareil capers are widely regarded as the best quality due to their small size and refined flavor. Grown mainly in southern France, they’re ideal for elegant or lightly flavored dishes. However, if you want a bolder flavor, larger Capote or Grusas capers may be more suitable. The best caper depends on your recipe and taste preference.

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4. What is the English name for nonpareils?

In English, “nonpareils” simply refers to the smallest, most prized variety of capers. The term comes from French, meaning “without equal.” While they are still called “nonpareils” in English, they may also be labeled as “small capers” or “select capers” on packaging, especially in U.S. grocery stores.

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5. What are capers also known as?

Capers are also known as the flower buds of the caper bush (Capparis spinosa). When preserved, they may be labeled as pickled flower buds or salted capers. In some cuisines, they’re casually referred to as “green pearls” or “Mediterranean buds,” but the most common term worldwide remains simply “capers.”

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6. What’s the difference between pareil and nonpareil?

“Nonpareil” means “without equal” and refers to the smallest and most tender grade of capers. “Pareil” is not an official caper term and is not used in caper grading. If you see “nonpareil” on a label, it indicates high-quality, small-sized capers. There is no recognized “pareil” variety in caper terminology.

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7. What is the difference between sprinkles and nonpareils?

Sprinkles are soft, rod-shaped sugar decorations used on desserts. Nonpareils, in baking, are tiny, round, hard sugar balls used for decorating cookies, cupcakes, and more. In the context of capers, “nonpareils” refers to small, high-quality capers. So while they share a name, they are completely different products used in very different ways.

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8. What are Capote Capers used for?

Capote capers are perfect for hearty dishes like pasta puttanesca, chicken piccata, stews, or tapenade. Their larger size and bold flavor make them stand out in cooked meals where you want a strong caper presence. They can also be chopped and added to sauces, dressings, or even used whole as garnishes.

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9. Why are capers called nonpareils?

Capers are called “nonpareils” when they are the smallest and most delicate buds harvested from the caper bush. The name “nonpareil” is French for “without equal,” indicating their superior quality. These capers are highly prized for their tender texture and refined, slightly floral flavor—ideal for gourmet cooking.

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10. Why are nonpareils so good?

Nonpareils are loved for their small size, tender texture, and balanced flavor. Unlike larger capers, they don’t overwhelm a dish but instead add a subtle, tangy burst. They’re perfect for delicate recipes like fish, pasta, or salads. Their quality and versatility make them the top choice for chefs and home cooks alike.

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11. Why are nonpareils called nonpareilles?

The word “nonpareils” (or “nonpareilles” in French) means “without equal.” This name reflects their superior quality—small, tender, and flavorful. These are the highest grade of capers available, harvested early before they grow larger and tougher. The name celebrates their unmatched delicacy and culinary value in fine cooking.

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12. Are capers healthy?

Yes, capers are healthy in moderation. They are low in calories, rich in antioxidants like rutin and quercetin, and contain beneficial plant compounds. They also provide small amounts of vitamins and minerals like vitamin K and iron. However, they can be high in sodium, so it’s best to rinse or soak them before use.

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13. What are nonpareils used for?

Nonpareils (capers) are ideal for adding a mild, tangy bite to dishes like pasta, salads, seafood, and sauces. Their small size and delicate flavor make them especially good for light recipes where large, briny ingredients might overwhelm the balance. They’re also great in dressings, tapenades, or as elegant garnishes.

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14. What do you use non-pareil capers for?

Non-pareil capers are commonly used in dishes like chicken piccata, pasta puttanesca, or smoked salmon bagels. Their subtle, tangy flavor enhances sauces, vinaigrettes, and seafood. Because of their tender texture, they’re ideal for finishing dishes or mixing into salad dressings, tapenades, and cold appetizers without overpowering the other ingredients.

Conclusion

Capote and Nonpareil capers each bring unique flavor, texture, and culinary value to the table. While Capote capers are larger and ideal for bold dishes like stews and meats, Nonpareils are delicate and perfect for salads, pasta, and light sauces. Understanding their differences helps you choose the right caper for the right dish—and elevates your cooking experience.

Ready to cook like a chef?
Try both varieties in your next dish and taste the difference for yourself. For more ingredient tips and chef-approved guides, explore more at ChefInAction!