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The closed buds are harvested in the spring by hand and are inedible raw. First you will be one day and then withered in coarse sea salt brine, vinegar or oil loaded. This results in Capri acid and glucosinolates, which give her the capers tangy-spicy flavor.

capers should closed, his olive green to bluish green and as small as possible. They taste finer than the larger ones, because of the lower yield of crops but also more expensive.

The best capers are to come from southern France, where they are the size in "nonpareils (small)," Surf Ines "," Fines "," Mifines "," Capucines "," greatcoat "and" Communes "(large) divided. The Aeolian Islands are known for their good capers. This is especially true of Salina, which takes place in June, a "caper festival."

Mostly as a side dish or tapas - especially in Spain - also about two inches big caper berries, also called capers served. They are placed as capers in vinegar or oil. With them also apply to smaller items ("Fino") as the better quality. Capers are added to hot dishes only at the very end, as some ingredients with heat dissipate quickly.

salted capers, as they are preferred in the Italian and English cuisine its authentic flavor due must first be soaked. Because of their very special taste , other spices sparingly come to use. The most popular dishes include Italian capers Vitello tonnato and the East Prussian meatballs.