ABSTRACT
The capers of commerce are the unopened §ower buds. These are handpicked daily, typically in the morning, and often from wild plants, although cultivated varieties have been selected. Daily picking is necessary because the youngest §ower buds (about the size of peas) have the highest quality; capers are valued in proportion to the smallness of their size. The buds are pickled in strong vinegar, brine, oil, or wine, or simply preserved in granular salt. Semimature berries (“caper berries”) about the same size and color of small green olives are pickled to some extent, and sometimes eaten like small gherkins. Even young shoots with small leaves have been pickled for use as condiments but are very rarely available in the commercial trade. Capers in vinegar are traditionally packaged in
tall narrow glass bottles. A glass vial of approximately 200 g (7 oz.) of good quality capers sell for approximately $5.00. Fresh capers are sold to some extent in markets near production areas.
