Capers! Those little green salty jewels that often adorn some lovely chicken or pasta dish. They are the flower bud of a bush native to the Mediterranean. They are hand picked, sun dried and then brined in a vinegar and sometimes packed in salt – so make sure you rinse first before using to eliminate the extra sodium. They range from the non-pareil tiny size that is commonly used in French Cuisine to the pea size used most commonly in Italian cooking and then there’s the Caperberries that are about the size of an olive and can be used in an antipasti platter.  Their flavor is pungent and adds to the tanginess of many sauces and condiments. They are also an excellent garnish to meat and vegetable dishes.  Give them a try the next time you’re feeling adventurous in the kitchen