Capers, used as a seasoning or condiment, are the pickled, unopened buds of the caper bush, a spiny shrub native to dry, rocky areas in the Mediterranean. In Morocco, acres of caper bushes are grown, from which harvesters pick the buds at their prime. Once harvested, the buds are sun-dried and then pickled in a vinegar brine. Capers cannot be served fresh as they have a bitter flavor, so they must be pickled to form capric acid. Capers range in size from petite to large, depending on how long they are allowed to grow. Petite buds offer a higher quality compared to larger ones because the petals are more tightly packed. Our capers are of the petite type, preserved simply in vinegar, salt, and water.

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