The caper is the blossom bud of the Capparis Spinosa plant and is picked during the months of June, July and August. Capers are categorized and sold by their size, with the smallest sizes being the most desirable: Non-pareil (up to 7 mm).

Capers are a common ingredient in Mediterranean cuisine, especially Cypriot, Italian and Maltese. They are commonly used in salads, pasta salads, pizzas, meat dishes and pasta sauces.