No standard spoon fits through the narrow opening of a caper jar. And if you transfer the capers to another container, you’ll lose that special brine.
At best, you can extract three or four at a time. But most recipes that call for capers want at least a dozen of these buds.
Capers are the unopened flower buds of the caper bush (Capparis spinosa), which thrives around the Mediterranean. This hardy shrub prefers rocky terrain and intense sun. Freshly picked capers are extremely bitter. At some point someone discovered that drying them in sea salt and then rehydrating them tamed that bitterness. Today capers are typically pickled, brined, or dried, and used mainly as a seasoning.
One explanation is simple: capers are expensive, so producers sell them in small jars to make them more affordable. But the real reason producers use such inconvenient containers goes deeper, experts say.
Why are the jars so narrow?
Some manufacturers say the narrow shape helps keep capers submerged in brine, which preserves them longer.
Another, more profit-oriented theory: Jeff Mezzetta, president of a private California caper company, says, “narrow jars look better.” But narrow jars offer little practical value. The taller and thinner a jar is, the harder it is to pack on production lines, and they often tip over. The narrow opening also creates problems, Mezzetta adds.
Still, many marketers say slim jars look more elegant, so producers catering to shoppers’ tastes keep using them.
The Psychology of Supermarkets
For retail chains, a product needs to be well-packaged, fresh, and affordable.
Although capers are pricey and not a fridge staple, their sales are rising worldwide, CNN reports. Part of that growth comes from a lower price per unit, helped by selling them in tiny jars. But why are those jars not only small but narrow?
You may have noticed taller soda bottles lately, even though the volume hasn’t changed.
“Consumers perceive slim cans as more sophisticated, which allows them to feel more refined,” noted Dwayne Stanford, editor of the industry trade publication Beverage Digest.
Kitchen Hacks
The main reason capers cost more than you’d expect is labor. Most capers sold in supermarkets are harvested by hand. Smaller buds are pricier — and also tastier and more delicate. The tiniest capers are about 3 millimeters long; the largest reach about 13 mm.
Maybe customers are paying for the time it takes to fish capers out of those tricky jars.
Chefs recommend using a long bar spoon or a measuring spoon (much smaller than a teaspoon). You can also use a vegetable peeler or kitchen tweezers.
If that feels tedious, the simplest solution is to use the whole jar at once.
What Can You Make with Capers?
Italians add capers to pasta, pizza, liver pâté, and stewed fish, chicken, and veal. Capers are essential in caponata, a vegetable stew primarily featuring eggplant.
French chefs use capers in sauces, spreads, and salads. Capers are a classic addition to Greek salad. Spaniards often pair them with seafood.
Capers can be added to many everyday dishes — even simple mashed potatoes. The key is moderation: too many capers will overpower the main flavors.
