Kapris

Kapris, also known as capers, are the pickled flower buds of the caper bush (Capparis spinosa). This small, hardy shrub is native to the Mediterranean region, parts of Asia, and Australia. The caper bush is characterized by its woody stems, round, leathery leaves, and fragrant white flowers.

The flower buds, which are harvested before they bloom, are typically preserved through pickling in brine, vinegar, or salt. This preservation method gives kapris their distinctive sharp, tangy, and slightly salty flavor. The size of the kapri can vary, with smaller buds generally considered to be more intensely flavored.

Kapris are a common ingredient in Mediterranean cuisine, often used in dishes such as pasta sauces, fish preparations, salads, and as a garnish for meat and poultry. They add a briny and pungent note that can enhance the overall taste profile of a dish. Beyond their culinary use, kapris contain nutrients like vitamin K and antioxidants. Their cultivation and harvesting are an important part of the agricultural economy in many regions where the caper bush grows naturally.