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Marinated capers


Capers belong to the caper family (bot.capparaceae) and are the pickled flower buds of the true caper shrub (capparis spinosa), while caper berries are the pickled fruit of the caper shrub. Capers are divided into various classes according to their size. The smaller the caper bud, the finer and aromatic the flavour and quality.

Also possible:

Gluten free
Lakctose free


  • Capers in salt brine and/or salt brine/vinegar brine
  • Nonpareille (approx. 5-7 mm)
  • Surfines (approx. 7-8 mm)
  • Capucines (ca. 8- 9 mm)
  • Capotes (approx. 9-11 mm)
  • Fines (approx. 11-13 mm)
  • Hors calibre (approx. 13-15 mm)
  • Customised brine recipes possible
  • Caper Berries
  • Calibre (15 - 22 mm)
  • Caper paste
  • Provided as fine and coarse pastes in various salt brines and vinegar brines according to individual recipes. 


  • Drum
  • Bucket
  • Jar
Do you have specific requirements?

We are happy to assist

Tobias Thomas

Product Manager

Phone: +49 421 523947177

Within my product category I am your expert. My knowledge covers their manufacturing, their application plus the market events from all over the world. I am more than happy to fulfil your expectations beyond the market standard. Please contact me for tailormade advice.

Good to know

The wild growing caper bush flourishes in all Mediterranean countries.
The bush is a master of survival, grows on rocky and poor soils, tolerates salt and needs little water.  Capers should not be cooked, as this ruins their signature aromatic flavour and essential oils.  Rather add them shortly before serving your meal.    

Capers cutout


Whether savoury cod à la Provençale, hearty vitello tonnato or spicy rice con pollo, it is impossible to imagine Mediterranean cooking without capers. Throughout the region capers are used in a range of sauces, pastes as well as in a variety of pasta and meat dishes. Caper berries are very popular as a snack and in antipasti.


 Turkey, Morocco

Harvest Period

July to August

Caper plants


Capers as well as caper berries are handpicked and are inedible raw. They are usually dried overnight, subsequently pickled in salt brine and/or salt/vinegar brine and stored in barrels. This process produces capric acid and mustard oil glycosides, which provide the capers with their piquant taste.


			Product Range
Product Range

Assortment for the food industry

			Organic Product Range
Organic Product Range

Organic product range for the food industry

			Harvest Calendar
Harvest Calendar

Our harvest calendar

Product Info
Product Info





Additional products in our product range


Creating customer-oriented quality

Your quality requirements are always in good hands at Henry Lamotte Food. Our quality management system creates supply security by utilising coordinated processes, combined with quality assurance for high product quality.