Picture this: you're searing a piece of fresh salmon, and just before serving, you scatter a few of these Spanish non-pareil capers over the top. They release a burst of salty, vinegary tang that cuts through the richness, making every bite sing. That's the magic of Sanniti's capers—small buds harvested at their peak, pickled in a simple brine of vinegar and salt to lock in their natural punch.
Non-pareil capers are the smallest variety, about the size of peppercorns, which means more flavor per caper. Coming from Spain's sunny coasts, they have that authentic Mediterranean brininess foodies crave. No artificial additives here—just pure, pickled goodness in a brine that keeps them firm and ready to use. Rinse them lightly if you want less salt, or use as-is for full impact.
These capers shine in all sorts of dishes. Stir them into lemony chicken piccata for a classic Italian twist, or blend into a tapenade spread with olives and anchovies for crusty bread. They're fantastic chopped into potato salads, scattered on pizzas straight from the oven, or even as a zesty garnish for deviled eggs at your next gathering. Their subtle crunch adds texture, while the flavor wakes up creamy sauces and rich meats.
At 33.5 ounces, this jar is a steal for home cooks who entertain or meal prep. It stores easily in the fridge after opening, staying fresh for months. I've gone through one during summer barbecue season alone—sprinkling on grilled veggies, fish tacos, and even homemade Caesar dressings. If you're tired of bland weeknight dinners, these capers are your secret weapon for effortless flavor elevation.
Pro tip: For the best taste, drain and pat dry before using in fresh applications like salads. In cooked dishes, toss them in at the end to preserve their pop. Whether you're whipping up weeknight pasta or impressing guests with puttanesca, these capers deliver reliable, restaurant-quality results every time.
