Caper Fruits in Sea Salt

For caper lovers who just can’t get enough of that briny, tart flavor, these caper fruits from Kazzen are your super-sized new friend. The end of the floral life cycle of the caper bush begins with the tiny buds we know as capers, these olive-sized fruits (sometimes known as caper berries) are green and crisp and share their umami-tinged briny goodness. Unlike the ones you find here in the U.S., which are usually packed in a vinegar brine, just like pickles, these caper berries are dry-packed in salt. This helps concentrate their flavor rather than diluting it into the surrounding liquid.

When it comes to Italian capers, one region rises above the rest: the island of Pantelleria, off the southwest coast of Sicily near Tunisia. Caper bushes are one of the few native plants that thrive in the island’s dry, rocky terrain and intense heat, and Pantelleria capers and caper fruits are known to be the most flavorful and largest in Italy.

Run by three brothers from Pantelleria, Kazzen is dedicated to sharing the unique bounty of their home with the rest of Italy and the world. A true labor of love, Kazzen uses traditional methods and recipes to continue the flavorful legacy of their island. Their motto is “specialità dell’isola”—specialties of the island—and their capers, oils, and delicious sauces and spreads will bring a taste of Pantelleria to your home.