Does anyone know?

The caper (Capparis spinosa L.) is a perennial spiny shrub that bears rounded, fleshy leaves and big white to pinkish-white flowers. A caper is also the pickled bud of this plant. The bush is native to the Mediterranean region, growing wild on walls or in rocky coastal areas throughout. The plant is best known for the edible bud and fruit (caper berry) which are usually consumed pickled. Other species of Capparis are also picked along with C. spinosa for their buds or fruits.

The salted and pickled caper bud (also called caper) is often used as a seasoning or garnish. Capers are a common ingredient in Mediterranean cuisine. The mature fruit of the caper shrub is also prepared similarly, and marketed as caper berries.

The buds, when ready to pick, are a dark olive green and about the size of a kernel of maize. They are picked, then pickled in salt, or a salt and vinegar solution.

Capers are a distinctive ingredient in Sicilian and southern Italian cooking, used in salads, pizzas, meat dishes and pasta sauces. Examples of uses in Italian cuisine are chicken piccata and salsa puttanesca. They are also often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers are also sometimes substituted for olives to garnish a martini.

Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: Non-pareil (0-7 mm), surfines (7-8 mm), capucines (8-9 mm), capotes (9-11 mm), fines (11-13 mm), and grusas (14+ mm).

Unripe nasturtium seeds can be substituted for capers; they have a very similar texture and flavour when pickled.

They are very salty, if you like green olives (salad olives) you will like the flavor and texture of a caper.......you will have to try different ones to your liking, different brands have different flavors and textures....

Try them! As other people have said, they are actually unopened buds that are pickled but don't worry about how they started... They have a really nice flavor that adds depth; really great in fish dishes with lemon or on pizza or lemon piccata, a classic. As with any new flavor, you might grow to LOVE them.

When I make tomato sauce, I start with a couple of anchovies that melt in the bottom of the pan; they disintegrate and can not be detected in the sauce, but add a depth and richness that can't be beat. No one would have thought olive would be 'good' but they can be used in millions of things.

Buy the smaller capers, and chop them if you like. They have a salty, vinegary zippy flavor.

Capers are berries. It's has a salty, lemony flavor used in Piccata sauces. It doesn't have a strong flavor...very subtle. Very tasty. I don't particularly like to bite into them so I take them out after I cook with them. They are edible and most people like the taste.

They are a type of spice and the commonest use for them is in making pickled onions, they come from a shrub & are the buds which are dried.

Its a little bud-linda like a seed. I love them they are a little sour and salty.

I would definately try them. there are so many recipes you can use that calls for them.

Prickly flower buds that grow in the Mediterraneans , but I have never eaten them.

kind of peppery tasting tidbits,interesting I haven't bought them,although I like them : p

add them to my grocery list.

they are little tiny rounds things that are usually served in a butter sauce for fish

They are buds and are great in chicken piccata.