MyTastr

Best capers, according to chefs

Three picks, each tied to a named taster and a public source — from Ruth Reichl, Mara Nocilla, Evan Kleiman, Lorenzo Ruggeri and 3 more. Recommendations come from ruthreichl.substack.com, kcrw.com, gamberorosso.it and pbs.org and 1 other sources.

Pantry Staples · The ranking

  1. 1
    Top pick

    La Nicchia Capers of Pantelleria IGP in Sea Salt

    Chosen by
    Also chosen by
    Hand-picked on the volcanic island of Pantelleria and cured only in Trapani sea salt. Reichl: “hands down, the best capers I’ve found in America.” Kleiman, who toured the La Nicchia packing house: “I’ve always been partial to capers in salt from Pantelleria, with their mild, slightly floral flavor.” Gambero Rosso’s blind panel: a “wonderful” vegetal, briny nose that recalls sun-baked rocks, wild bay and rosemary.
    Where to buy · gustiamo.com ↗Instacart ↗Source: ruthreichl.substack.com ↗
  2. 2

    Reese Non Pareil Capers

    Chosen by
    America’s Test Kitchen’s tasting winner among supermarket brined capers: “Flavor, texture, just the perfect caper” (Bishop). Lancaster picked it blind as her favorite: grassy, with a really nice texture. The nonpareil size means you can use them whole in piccata or puttanesca.
    Where to buy · Amazon ↗Instacart ↗Source: pbs.org ↗
  3. 3

    Mezzetta Non-Pareil Capers

    Chosen by
    Top score (9.5/10) in Sporked’s tasting of eight brined capers: not too tangy, salty or firm — “Goldilocks’ ideal capers,” the best for cooking or garnish. “Keep an extra bottle in your pantry at all times.”
    Where to buy · mezzetta.com ↗Instacart ↗Source: sporked.com ↗

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Questions, answered

What is the best capers, according to chefs?
MyTastr’s top pick is La Nicchia Capers of Pantelleria IGP in Sea Salt, chosen by Ruth Reichl; Evan Kleiman (KCRW Good Food); Mara Nocilla and Lorenzo Ruggeri (Gambero Rosso). Hand-picked on the volcanic island of Pantelleria and cured only in Trapani sea salt. Reichl: “hands down, the best capers I’ve found in America.” Kleiman, who toured the La Nicchia packing house: “I’ve always been partial to capers in salt from Pantelleria, with their mild, slightly floral flavor.” Gambero Rosso’s blind panel: a “wonderful” vegetal, briny nose that recalls sun-baked rocks, wild bay and rosemary. Source: ruthreichl.substack.com ↗
What are the other top picks for capers?
No. 2 is Reese Non Pareil Capers, chosen by Jack Bishop and Bridget Lancaster (America’s Test Kitchen). No. 3 is Mezzetta Non-Pareil Capers, chosen by Justine Sterling (Sporked). Each card above links to the original source.
How does MyTastr choose these picks?
Every pick is tied to a named chef, cookbook author or food expert and links to the public interview, panel or article it came from. We survey dozens, often hundreds, of top chefs, food writers and critics, and order reflects how often and how strongly a brand is recommended. Only organic recommendations count — paid endorsements don’t — and brands can’t buy a spot. Read how we pick.

The tasters behind this ranking

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