The pickled bud of the Capparis spinosa plant, a low, prickly, flowering bush, seldom consumed fresh except in Provence, where it's sautéed in olive oil. Elsewhere, they're cured in salt, vinegar or brine. The largest capers have the strongest flavor, and the smallest (called nonpareil) are the most subtle. In certain parts of France, caper shrubs are set out on special sun-drenched terraces, and the buds are harvested every two days to guarantee that they will be plucked when they are most tender. They're found primarily along the Mediterranean coastline and are common in the cuisine of this region.
The caper has been known since classical Greek and Roman times, when it was called by its Greek name, kapparis. The Greeks introduced the caper to France circa 600 BC. Tender young shoots, including immature small leaves, may also be eaten as a vegetable or pickled. More rarely, mature and semimature fruits are eaten as a cooked vegetable. Ash from burned caper roots has been used as a source of salt.
