
The pickled flower buds of a shrub native to the Mediterranean and parts of Asia. Capers are usually preserved in salt and rinsed before use to remove excess salt. Their pungent flavour adds piquancy to many sauces and condiments, such as tartare sauce, and they can be used as a garnish for meat and vegetable dishes and in tapenade. They are essential in the ultimate Maltese-Mediterranean open sandwich - hobz biz-zejt.
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