The flower buds produced by the caper bush, caper buds are picked before flowering, sun-dried then brined or salted in this case. Salted capers are far less vinegary tasting than their brined counterparts and are more floral in flavour.
SUGGESTED USE: When used for cooking or to make condiments we suggest rinsing and draining the capers to remove the excess salt. Capers are well suited to seafood dishes and can be used in condiments like olive pastes or tapenades or sauces like Putanesca.
