Caperberries - alcaparrones in Spanish - are the fruit of the caper bush, Capparis Spinosa. Caperberries resemble a large elongated grape with white stripes.
Mustapha's caperberries are cured in vinegar and salt brine, providing a somewhat tangy and nutty taste, which is not as strong or flavorful as a caper - their texture is often reminiscent of a cornichon. It has a much less intense flavor than a caper.
They are preserved in water, vinegar, and salt. Caperberries can be eaten like olives; in fact, they can make an interesting alternative in a martini.
Use these crunchy, mildly tangy Moroccan caperberries in salads, antipasto, or tapas. They are great accompaniments to cheese or ham. Their flavor tends to be a bit more "pickle-like" with a tangy, slightly sour flavor.
Caper bushes are indigenous to the Mediterranean region, but they do very well anywhere that has dry heat and intense sunlight. They grow wild around the Mediterranean, flourishing in the same climates as olives, and in fact, we have come to recognize the flavor of a caper as classic Mediterranean. They are cultivated and collected in their natural range - in Spain, the south of France, Italy, Dalmatia, Greece, Algeria, Egypt, Tunisia, and especially Morocco.
Three 10 oz jars
