Capers are the pickled, unopened flower buds of a Mediterranean bush and have been used as a seasoning and condiment since ancient Roman times. Capers grow wild throughout the Mediterranean area, both in Africa and Europe. The young flower buds are picked daily, early in the morning, allowed to wilt for a few hours, and then placed in vinegar, salted white vinegar or dry salted. Capers have a sharp, pungent, salty sour taste.
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