Capers are un-ripened flower buds from the capparis spinosa grown in the Mediterranean. After picked, they are sun dried and preserved then brined or cured in salt ready to eat. Capers are described as tasting like a green olive but with a salty and lemon zest.

When it comes to capers, there are many varieties to choose from. Each type is determined by when the caper is picked. Nonpareils are the most popular and only grow to 7 millimeters. Surfines grow between 7 to 9 millimeters, Capucines grow 9 to 11 millimeters, Capotes grow 9 to 11 millimeters, Fine grow 11 to 14 millimeters, and Grusas grow anything over 14 millimeters. The bigger the caper the more acidic.

Capers are tiny but pack a lot of flavor and should be used with caution. No need to use handfuls when adding to recipes, instead sprinkle them. Capers tend to pair great with Mediterranean dishes such as fish and salads. You can also pair them with rich dishes that need balance.