Capers. The pickled flower buds of the white-flowering, low-growing caper bush which grows around the Mediterranean on rock faces exposed to the sun. They are usually pickled in vinegar or salt. They are particularly popular in sauces with fish but also served in other savoury dishes. There is a variety, nonpareilles, which is well named. On occasions the seed pods of the nasturtium are used instead - not really recommended. They are used in tapenade and with fish, particularly skate wings.
