I was a latecomer to the caper party, I'd occasionally met them on top of pizzas as I recall, but had never used them myself until about five years ago when I found a supply here. I could only find them in vinegar, but soon started using them. Mainly with fish and in tartar sauce.
Time and again, I read that the salted variety are better, but until today couldn't find a source (they are unknown in Chinese cuisine). Are they really that much better than the vinegar preserved variety?
The ones I have found are only available in 1kg packs. Enough to last me till the grave. I take it that, being salted, they'll see me out. Right? They are Italian and labelled as "Salted Mezzanella Capers grade13", or "Lilliput Salted Capers grade7" whatever that means. Going by price, the lower number seems superior. 7 is double the price of 13, but still affordable if worth it..
And what do you do with them?