Capers are the unopened green flower buds of the Capparis Spinosa, a wild and cultivated bush grown mainly in Mediterranean countries (southern France, Italy, and Algeria)and also in California.

A large amount of manual labor is required to gather capers, for the buds must be picked each morning just as they reach the proper size. After the buds are picked, they are usually dried in the sun, and then pickled in a vinegar brine solution.

Capers can range in size from that of a tiny peppercorn (the petite variety from southern France, considered the finest) to some as large as the tip of your little finger (from Italy).

Capers are considered to be in the Vegetables group.

They have a pungent flavor that makes them a great accent for sauces. They're high in sodium though, so you'll want to use them in moderation or even rinse them before using to remove excess salt. When used in a recipe, always drain the liquid in the jar and only use the capers.