Back then, not everyone knew that these are the unopened buds of the caper bush that grows in Asia and the Mediterranean. Thanks to its original flavor and utterly distinctive aroma, this plant is widely used in cooking and is a component of many dishes in Italian, Greek and other European cuisines.
Homemade recipes with capers are hugely and quite deservedly popular. The pickled buds have a bright, spicy taste, slightly sour and tart, so they lend piquancy to any dish. They are used in sauces and marinades for meat and seafood, and for making salads and zesty appetizers.
Few home cooks know what and how to cook with capers, since they entered our diet just a couple of decades ago. They aren't served whole but are ground with herbs, butter and mayonnaise, finely chopped and added only at the end of cooking borscht and solyanka. It's recommended to keep an opened jar in the refrigerator for 9 months.
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