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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.
In the Cooking Light world, we love capers. They introduce an acidic, salty, and briny punch to a dish, which is a great way to add complexity to your cooking.The Chicken Piccata is one of my favorite Cooking Light recipes that uses capers.n the Cooking Light world, we love capers. They introduce an acidic, salty, and briny punch to a dish, which is a great way to add complexity to your cooking.