Login

Basket

Your Basket is empty

Caper berries

Maison Bornibus Caperberries

Sale price£9.80
Maison Bornibus, France 260g (160g drained)

Where the caper is a seasoning — chopped into sauces and dressings for sharp little bursts — the caperberry is eaten whole, a pickle in its own right and closer in spirit to an olive. The stalk is the handle: pick one up, eat the berry, and let the firm, seedy crunch and gentle sharpness do the work.
Caper berries
Maison Bornibus Caperberries Sale price£9.80

Caperberries are the fruit of the caper bush. The buds we know as capers are picked before they open; left on the plant, the flower gives way to these — oval, olive-sized, each on a long stalk. Firmer and crunchier than a caper, with tiny seeds inside and a milder, more rounded brininess. Preserved simply in vinegar, water and salt. Serve them whole, held by the stalk: on an antipasti or tapas board, with charcuterie, cheese and smoked fish, as a martini garnish or dropped into a Bloody Mary, or anywhere you'd reach for an olive. Keep refrigerated once opened, topped up with their liquor.

Producer Maison Bornibus traces back to Alexandre Bornibus, who took over a mustard works near the Halles in Paris in the 1850s and built one of the most celebrated condiment names in nineteenth-century France — admired by Alexandre Dumas, who wrote of it in his Grand Dictionnaire de cuisine. The house still carries his name across a range of mustards, sauces and condiments.

Ingredients: Caperberries, Water, Vinegar, Salt