Description
These delicious berries, the fruit of the caper bush, have a floral sharpness which pairs particularly well with fish, from scallops to sea bass. Not quite as sharp as a caper, they are also great addition to a charcuterie or cheese board.
Blend them with lemon and garlic to make a dipping sauce for or substitute them for an olive to make a Dirty Martini.
Why not try them in Giovanna Ryan’s Spaghetti alla Puttanesca
INGREDIENTS Caperberries (SULPHITES), water, vinegar, salt, garlic, acid: citric acid, antioxidant: ascorbic acid. Due to manufacturing methods may also contain traces of NUTS and FISH.STORAGE & CARE Keep in a cool and dry place away from direct sunlight. Once opened keep refrigerated covered or submerged in its marinade and consume within 7 days.
| NUTRITION – | PER 100G |
|---|---|
| Energy | 167 kJ / 40 kcal |
| Fat | 0.6g |
| of which saturates | 0.2g |
| Carbohydrate | 5.1g |
| of which sugars | 0.5g |
| Protein | 1.5g |
| Fibre | |
| Salt | 5g |
| * Typical values per 100g | |
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