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The pickled flower buds of the caper bush, which grows wild all over the Mediterranean. Fresh capers are picked and immediately preserved in brine or wine vinegar, or are packed in salt. Caper berries are well developed capers, slightly larger and a little sweeter.
Capers -- those salty, pea-sized dark green things -- are one of those ingredients you see a lot but may not fully understand. They're commonplace across many cuisines: You'll find them in Mediterranean dishes like chicken piccata or spaghetti puttanesca, and in French dishes like salade Nicoise.ometimes capers are allowed to mature to a fruit about the size of an olive. These are sold as caper berries and are brined to be eaten like pickles or olives. It's common to see them included in an antipasti platter. Capers also aren't new to the culinary scene -- they've been around since ancient times.