CapuchinProduct passport

Capers are round and have a light brown color when dried.

Week time:
Cold: 8 - 12 hours
Warm: 3 hours

Cooking time:
Approx. 40 - 60 minutes
Approx. 1 hours

Chilled: 1 - 2 days
Freezer: 3 months

Taste: Capers have a sweet, meaty and bacon-like taste.


Application: Capers are often eaten with bacon and onion as a side dish, but also fit well in vegetarian dishes and meal salads.

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Capuchin are typically Dutch and have been eaten for centuries. It is a small dented legume. The famous capuchin is a pea and is also called gray pea. Fresh capuchins can only be found in the store for a short time, especially in the months of June and July. Most Capuchins are dried and packed after harvest to be traded.

Capuchins have been cooked for centuries with gravy and boiled potatoes. Nowadays, the peas also eat with fried bacon and piccalilli or syrup. Savory also fits well with capuchins.