Moroccan Capers (Non-Pareil & Surfines)

Capers held in a salt-and-water brine. Ready to use straight from the pack, with no rinsing or soaking step, which is what makes it the standard for industrial lines and retail jars alike. The brine keeps the fruit firm and the calibre even from one drum to the next.

Capers packed in dry sea salt, with no liquid. The salt draws out water and concentrates the flavour, which is why chefs and food service buyers (HoReCa) ask for this method specifically. It ships without brine weight, so a drum carries more product for the same freight. Rinse or soak before use.

Capers held in vinegar. The acidity comes from the pack rather than from the recipe, which matters on a line that would otherwise have to add it. The sharper profile suits table condiments, sauces and retail jars, and the product stays shelf-stable without a cold chain.