Santorini caper Κάπαρη Σαντορίνης
Wild volcanic caper buds delivering an assertive herbal pungency and pleasant bitter kick.
- Type
- fruit and veg
- Designation
- PDO
- Made from
- Capparis spinosa
- Where
- Cyclades
- Season
- all-year
- Price
- €€
Taste and texture
Pungent and intensely aromatic, carrying a sharp salty tang, distinctive bitterness, and mustard-like bite.
firm
saltysharpcreamyfruitybittersweetintense
How to buy
Choose whole salted or brined wild buds that are small, firm, and tight.
Confirm the Santorini regional designation and traditional packaging on the jar.
The rules in short
Hand-foraged from wild bushes rooted in Santorini volcanic stone cliffs and cured locally.
Serving ideas
- Scatter over warm Santorini fava puree
- Toss into rustic village salads
- Garnish grilled oily fish
Substitutes
Pantelleria salted capers, Brined baby capers.
Read more: Salt in Greece: From Messolonghi to the Table.
Cooked in
Check the register. Designations are listed from our own working list and have not yet been checked against the EU register. Check eAmbrosia before relying on a name.