Capers are the flower buds of the caper bush growing in barren, stony areas of southern Europe. If you pick them before they open  - with a little fermentation skill you get wonderful salted capers.
 
 Capers unless fermented are not edible. 
 
 Capers are often pickled in vinegar for the sake of simplicity. But to get the real taste - salting only will unfold what capers are capable of. 
 
 It is best to soak the capers in water 15 minutes before use and only add them at the end of the meal. They are unpasteurized and would not really benefit from an extensive cooking procedure.
 
 Capacity: 50g
 Origin: L. Torneo, Organic Farming, Siracusa, Sicilia