Dried capers

As the capers are dried whole, the flavours are highly concentrated. The powder can be used as a substitute for salt in certain dishes.

Creation by Bas van Kranen, Bord’Eau* restaurant, Amsterdam, the Netherlands.

Dried capers

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




salt-packed capers

Preparation method

  • Thoroughly rinse the salt-packed capers under running water.
  • Spread the capers out on a baking tray.
  • Dry the capers in an oven set to 80°C for approximately eight hours.
  • Use as they are or grind to a fine powder in a mortar or spice mill. 

Serving suggestions

  • Use whole in a salad.
  • Use the powder as a flavour element with fish. 

Previous page