Caper

Caper is the unopened flower bud of Capparis spinosa, small olive-green spheres packed in brine or salt. Briny, lemony, and pleasantly bitter, it brings a burst of savory pop to sauces, salads, and seafood. Use whole to finish pan sauces or chop into dressings, tapenade, and pasta dishes; commonly sold brined or salt-packed in sizes from nonpareil to capote.\n\nNative to the Mediterranean, capers were developed as a salted and fermented preserve and spread through Southern European and North African cuisines. Traditional processing involves sun-wilting the buds and curing in salt or vinegar before packing for export.