• [Translate to Englisch:] Kapern



  • Capers in brine
    • nonpareille (ca. 5-7 mm)
    • surfines (ca. 7-8 mm)
    • capucines (ca. 8- 9 mm)
    • capotes (ca. 9-11 mm)
    • fines (ca. 11-13 mm)
    • hors calibre (ca. 13-15 mm)
      • individual brine compositions possible
  • Caper fruit

  • Caper paste
    • individual compositions possible 

Bucket: 6 – 10 kg
Drum: 50 – 200 kg

We also offer this article in organic quality.

Capers belong to the Capparaceae family and are the marinated buds of the true caper bush (Capparis spinosa).


Caper bushes are native to Southern Europe and the entire Mediterranean region.

Harvest period

Late summer


Capers are hand-picked and are unpalatable when raw. For this reason, they are usually dried overnight, marinated in brine or a salt and vinegar solution, then stored in vats. This produces capric acid and mustard oil glycosides, which give capers their savory flavor


Capers are divided up into different categories based on their size. The general rule is that the smaller the caper, the finer and better the flavor and quality


One of the most popular German caper dishes is Königsberger Klopse (Prussian meatballs). Capers are also used in sauces as well as pastes and meat dishes.

Contact persons

Mr. Eicke Bittner
Department head Industry
Phone: +49 421 5239-47242
Fax:      +49 421 5239-4947242