They are actually the unopened flower buds of a thorny shrub called Capparis spinosa, which is native to the rocky, sunlit regions of the Mediterranean. Because the buds are highly perishable, they are almost always harvested by hand and immediately preserved. They are typically brined in salt water or pickled in vinegar, which is what gives them their signature salty, tangy, and slightly lemony flavor. In the culinary world, they are considered a staple flavor enhancer. A little goes a very long way, adding a bright, complex depth to a wide variety of dishes.
Not all capers are created equal. They are carefully graded by size, and the size directly impacts their flavor, texture, and price. The smallest capers, known as nonpareil, measure up to seven millimeters. These are the most prized, offering a delicate, nuanced flavor with a firm, pleasant texture, making them perfect for finishing dishes, delicate sauces,
