100 gram jar – Tunisia
Les Moulins Mahjoub produces these capers in the Mejerda Valley near Tebourba, Tunisia. These are not your typical brined caperseach small flower bud of the Capparis spinosa bush is dried in sea salt rather than soaked in brine. This method preserves the capers’ robust, aromatic flavor in a pure, concentrated form.
They are grown using organic and traditional farming methodsno additives or artificial processingshowing their commitment to authenticity, sustainability, and gastronomic heritage.
These capers are dried in sea salt rather than brine, effectively preserving a more concentrated, cleaner flavor and thus less diluted, more textured, and surprisingly aromatic.
Just capers and saltnothing else!
How to use capers every day:
Capersare tiny powerhouses of flavor. Their salty, tangy, slightly floral taste can elevate everyday meals from ordinary to gourmet with minimal effort.
Breakfast:
Avocado toast: Sprinkle a few rinsed capers on top with chili flakes and lemon zest.
Scrambled eggs or omelets: Add chopped capers and herbs like parsley or dill.
Bagel & cream cheese: Combine capers with smoked salmon, red onions, and a smear of cream cheese for a classic bite.
Lunch:
Tuna or egg salad: Stir in chopped capers to add a zesty edge.
Salad dressings: Blend with olive oil, lemon juice, mustard, and garlic for a Mediterranean vinaigrette.
Sandwich spread: Mix capers into mayo or Greek yogurt for a tangy spread on sandwiches or wraps.
Dinner:
Pasta dishes: Toss into spaghetti aglio e olio, or mix into puttanesca sauce (with olives, tomatoes, and anchovies).
Roast chicken or fish: Add to pan sauces made with butter, lemon, and herbs.
Vegetable sauts: Finish sauted greens like kale, chard, or spinach with a spoonful of capers for brightness.
