Pickled hyssop buds which is used in sauces and as condiments for smoked fish and nicoise salad. Sold packed in vinegar or in salt. Small pickled flower of a shrub though to have originated in the Sah [..]

Unopened flower buds from a Mediterranean shrub that are cured in salted white vinegar. They have a sharp salty-sour flavor and are used as a flavoring in salads and sauces.

The closed green flower buds of Capparis Spinosa, a wild bush found mostly in the Mediterranean countries, notably southern France, Italy, and Algeria.

Pronounce it: kay-perCapers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As they're picked by hand they're fairly pricey but they're a ver [..]

(KAY-per) – Capers are the unopened green flower buds of the Capparis Spinosa, a wild and cultivated bush grown mainly in the Mediterranean countries, notably southern France, Italy, and Algeria.  The [..]

Pickled hyssop buds which is used in sauces and as condiments for smoked fish and nicoise salad. Sold packed in vinegar or in salt. Small pickled flower of a shrub though to have originated in the Sah [..]

Small green flower buds of a Mediterranean plant which are preserved in salt or vinegar and used to give a sharp burst of flavour in dishes.

Cooked and pickled flower buds of a bush that grows all around the Mediterranean.  They have a piquant, salty, sour, and herbal flavor and are frequently used with fish and other foods that are oily a [..]

The flower bud of the caper bush, native to the Mediterranean. Their pungent flavor adds piquancy to many sauces. They can be found packed in sea salt or vinegar brine.

The pickled Flower buds of Capparis.

the unopened flower buds of a shrub (Capparis spinosa) native to the Mediterranean region; after curing in salted white vinegar, the buds develop a sharp salty-sour flavor and are used as a flavoring [..]

flower buds from the Caper Bush which are harvested and pickled in vinegar and salt brine. Capers are used in cooking as a seasoning.

the unopened flower buds of a shrub (Capparis spinosa) native to the Mediterranean region; after curing in salted white vinegar, the buds develop a sharp salty-sour flavor and are used as a flavoring and condiment.