Capers is the name of the unblown buds of the Kapersnik plant (often the plant is called the caper itself) belonging to the Caper family, with rounded, rather dense leaves and rather prickly. The genus includes about 300 species of shrubs, trees, vines and perennial grasses.
The homeland of the caper plant is the Mediterranean and Central Asia, and its domestication took place several thousand years ago – in ancient Greece and ancient Rome. There is a theory that the word “capers” comes from the Greek name for the island of Cyprus (Kipros), where these plants grow in abundance.
For culinary purposes, young shoots, unblown buds (buds) and young plant fruits are used. Actually “capers” are called flower kidneys pickled or preserved in vinegar with salt, no more than 1 cm in diameter. Capers are used to make sauces, pickles, as a seasoning for cheese, anchovies, cold appetizers, as well as dishes from meat, fish, poultry, tomatoes and herring salads.