The CAPERSMED Journal
Industry insights, export news, recipes and updates from CAPERSMED — Moroccan caper specialist since 2016, Fes.
Bulk Dry Salted Capers: A Buyer's Guide for Importers and the Food Industry
Everything an importer needs to know about bulk dry salted capers: advantages over brine, sizing, purchasing specifications, and how to choose a supplier.
5 Ways to Use Moroccan Preserved Lemons in Your Kitchen
Discover how Moroccan preserved lemons can transform your dishes, from tagines to salad dressings, pasta, and cocktails.
CAPERSMED Expands Export to New Markets in 2026
CAPERSMED SARL announces new distribution agreements in Germany, the Netherlands, Sweden, Saudi Arabia, Kuwait, Qatar, Canada and Japan.
Wholesale Capers for Latin America: the Importer's Guide
Hallacas, vitel toné, ajiaco: Latin America's caper demand is seasonal and gastronomic. The order calendar, why dry salt wins the Atlantic, and how to specify.
CAPERSMED at SIAL Paris 2026: Book Your Meeting
We will be at SIAL Paris 2026. Quality, reliability, availability — a Moroccan caper specialist since 2016, Fes. Book your meeting on WhatsApp.
Piparra vs Guindilla: a Buyer's Guide to Basque Peppers
Same green pepper, two names, one confusion. What buyers must know: picking stage, length, heat, vinegar, formats — and how to specify the right one.
Caperberries: a Buyer's Guide (Alcaparrones, Cucunci)
The caperberry is the fruit of the caper bush — not a big caper. Names by market, sizes, brine or vinegar, formats, and how to …
Capers in Salt, Vinegar or Brine: How to Buy the Right One
Capers in dry salt, vinegar or brine: the differences that matter on your line, the calibres that drive price, and five questions to ask before …
Caper Sizes Explained: from Nonpareil to Grusas, a Buyer's Guide
Six calibres, six price points, six uses. What each size is for, why the smallest cost more, and how to specify the right one for …
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